Wisconsin Cheese Garden Lasagna

• 1/4 cup butter
• 2 garlic cloves, minced
• 1 cup asparagus, diced
• 1 cup zucchini, diced
• 1 cup green onion, diced
• 1 cup yellow squash, diced
• 1 cup red pepper, diced
• 6 ounces portabella mushrooms, chopped
• 2 cups roma tomatoes, diced
• 2 cups baby spinach leaves, torn
• 1/4 cup fresh basil leaf, chopped
• 1 tablespoon fresh oregano leaves, chopped
• 1/4 cup balsamic vinegar
• 15 ounces ricotta cheese
• 1 cup parmesan cheese, grated and divided
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 no-cook lasagna noodles
• 2 cups mozzarella cheese, shredded and divided
• 1 cup smoked provolone cheese, shredded and divided

1. Preheat oven to 350u0b0F. Butter bottom of 9x13 pan.
2. Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes.
3. Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
4. Stir in herbs and vinegar; set aside.
5. In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
6. Place a layer of noodles (4 pcs) on the bottom of prepared pan.
7. Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone. Repeat.
8. Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
9. Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.

butter, garlic, zucchini, green onion, yellow squash, red pepper, portabella mushrooms, roma tomatoes, baby spinach leaves, fresh basil leaf, oregano, balsamic vinegar, ricotta cheese, parmesan cheese, egg, salt, pepper, noodles, mozzarella cheese, provolone cheese

Taken from www.food.com/recipe/wisconsin-cheese-garden-lasagna-389394 (may not work)