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Cheese Garden Lasagna

Cheese Garden Lasagna

The fresh taste of summer laden with your favorite cheeses!


  • 1/4 cup (2 ounces) butter
  • 2 cloves garlic, minced
  • 1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
  • 6 ounces portobello mushrooms, chopped
  • 2 cups Roma tomatoes, diced
  • 2 cups baby spinach leaves, diced
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 1/4 cup balsamic vinegar
  • 2 cups (15 ounces) Wisconsin Ricotta Cheese
  • 1 cup (4 ounces) Wisconsin Parmesan Cheese, grated, divided use
  • 1 large egg, beaten
  • 1/2 teaspoon salt and pepper
  • 12 no-cook lasagna noodles
  • 2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded, divided use
  • 1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded, divided use


  1. Heat oven to 350 degrees F (175 degrees C). Butter bottom of 13 x 9 x 2-inch pan.
  2. Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
  3. Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
  4. Stir in basil, oregano and vinegar; set aside.
  5. In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and pepper; set aside.
  6. 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.
  7. 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.
  8. Bake for 35 to 45 minutes.
  9. Let stand 5 to 10 minutes; serve.

Yield: 8 servings

Recipe and photo credit: Dairy Farmers of Wisconsin.


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