Wisconsin Cheese Garden Lasagna - cooking recipe

Ingredients
    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
Preparation
    Preheat oven to 350\u00b0F. Butter bottom of 9x13 pan.
    Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes.
    Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
    Stir in herbs and vinegar; set aside.
    In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
    Place a layer of noodles (4 pcs) on the bottom of prepared pan.
    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.
    Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
    Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.

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