Ingredientes para Wisconsin Cheese Garden Lasagna
- 1/4 cup (55g) butter
- Garlic Cloves
- Asparagus
- Zucchini
- Green Onion
- Yellow Squash
- Red Pepper
- Portabella Mushrooms
- Roma Tomatoes
- Baby Spinach Leaves
- Fresh Basil Leaf
- Oregano Leaves
- Balsamic Vinegar
- Ricotta Cheese
- Parmesan Cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lasagna Noodles
- Mozzarella Cheese
- Provolone Cheese
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Cómo preparar Wisconsin Cheese Garden Lasagna
- Preheat oven to 350°F (175°C).
- Lightly butter a 9x13 inch baking pan.
- Melt 1/4 cup (55g) butter in a large skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 1-2 minutes until fragrant.
- Add the following vegetables (prepped using a food processor):
- - 1 cup (150g) chopped zucchini
- - 1 cup (150g) chopped yellow squash
- - 1 cup (150g) chopped bell peppers (any color)
- - 1/2 cup (75g) chopped onions
- Sauté, stirring frequently, for 4-5 minutes until slightly softened.
- Stir in 1 tablespoon dried Italian herbs (or 2 tablespoons fresh) and 1 tablespoon red wine vinegar.
- Set aside.
- In a medium bowl, combine:
- - 15 ounces (425g) ricotta cheese
- - 1/2 cup (40g) grated Parmesan cheese
- - 1 large egg
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- Mix well and set aside.
- Layer the bottom of the prepared pan with 3-4 lasagna noodles.
- Spread half of the ricotta mixture over the noodles.
- Top with 1/3 of the vegetable mixture, 3/4 cup (120g) shredded mozzarella cheese, and 1/2 cup (60g) shredded provolone cheese.
- Repeat layers: noodles, remaining ricotta mixture, remaining vegetable mixture, remaining mozzarella and provolone cheese.
- Top with the remaining lasagna noodles and sprinkle with the remaining Parmesan cheese.
- Bake for 35-45 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving to allow the lasagna to set.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
21g
Fat
86g
Carbs
11g
