Italian-Style Vegetable Lasagna

Makes 8 servings

Ingredients:

  • 1 pkg. (16 oz.) egg noodles, cooked and drained
  • 1 sweet red pepper, seeded and thinly sliced
  • 1 cup carrots, julienned
  • 1 cup broccoli florets
  • 2 cups fontina cheese, shredded
  • 1 cup provolone cheese, shredded
  • 1 cup havarti cheese, shredded
  • 1 jar (15 oz.) Alfredo sauce

Instructions:

Preheat oven to 375°F.

Lightly butter 13 x 9 x 2 inch oven-proof dish. Cook egg noodles slightly less than al dente; drain. Layer half of noodles, covering bottom of dish. Top noodles with half of vegetables. Cover with 1 cup each fontina, provolone and havarti cheese and 3/4 cup sauce. Top with remaining noodles, vegetables and sauce. Cover with remaining cheese.

Bake 20 minutes covered. Uncover and baked 20 more minutes until bubbly and golden.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.