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Wisconsin Cheese Garden Lasagna

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“NOTHING beats real Wisconsin cheese! (OK, so I'm a prejudiced Cheesehead :) ) Given to me by my mom, possibily from a local County Fair, to use up veggies from my garden. HINT: Use your food processor to make quick work of veggies!”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
1 9 x 13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF. 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.

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