Vegetable Lasagna with Wisconsin Fontina and Provolone Cheese


1 pkg. (16-oz.) curly edged egg noodles, cooked and drained
1 sweet red pepper, seeded and thinly sliced
1 c. carrots, julienned
1 c. broccoli florets
2 c. (8-oz.) Wisconsin Fontina Cheese, shredded
2 c. (8-oz.) Wisconsin Provolone Cheese, shredded
1 15-ounce jar Alfredo or Four-Cheese Alfredo sauce

Preheat oven to 375° F. Lightly butter 13x9x2-inch oven-proof dish. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese. Bake 40 minutes, until bubbly and golden.

Makes 8 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Vegetable Lasagna with Wisconsin Fontina and Provolone Cheese

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