Heat oven to 350°F. Butter bottom of 13x9x2-inch pan. Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes. Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes. Stir in basil, oregano and vinegar; set aside. In bowl, stir together ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone.
Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and parmesan. Bake 35 to 45 minutes.
Let stand 5 to 10 minutes; serve.
Recipe courtesy of Wisconsin Milk Marketing Board