Wisconsin Cheese Garden Lasagna
Dive into layers of flavor with this hearty Wisconsin Cheese Garden Lasagna, a fresh take on a classic comfort food! Packed with vibrant garden vegetables like zucchini, yellow squash, red bell peppers, and spinach simmered in a rich, herb-infused tomato sauce, this dish brings a wholesome twist to your table. Every bite is indulgently cheesy, thanks to creamy ricotta and Wisconsin’s finest mozzarella and Parmesan cheeses, which melt together to create a bubbly, golden topping. Perfectly cooked lasagna noodles hold everything together in this satisfying, vegetarian-friendly meal, making it an irresistible choice for weeknight dinners or family gatherings. Serve up a slice of this nutrient-rich, flavor-packed lasagna and enjoy the perfect balance of cheesy goodness and fresh produce!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 large red bell pepper, diced
- 2 cups mushrooms, sliced
- 6 cups spinach
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 3 cups Wisconsin mozzarella cheese, shredded
- 1 cup Wisconsin Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for another 1 minute.
Stir in the zucchini, yellow squash, red bell pepper, and mushrooms. Cook until softened, about 6-8 minutes. Add the spinach and cook until wilted, about 2 more minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.
In a medium bowl, mix ricotta cheese, egg, and chopped parsley until combined.
Spread 1 cup of the vegetable sauce on the bottom of a 9x13-inch baking dish.
Arrange 3 lasagna noodles over the sauce. Top with 1/3 of the ricotta mixture, 1 cup of Wisconsin mozzarella cheese, and 1/3 of the vegetable sauce. Repeat layers two more times, finishing with a layer of noodles and the remaining vegetable sauce on top.
Sprinkle the top layer with the remaining 1 cup of Wisconsin mozzarella cheese and 1 cup of Wisconsin Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
