Recommended Cheeses
- il Giardino® Fontina
- Stella® Fontina
- King's Choice® Fontina
- Stella® Fontinella®
- King's Choice® Havarti
- Danamark® Havarti
- King's Choice® Havarti with Caraway
- King's Choice® Havarti with Dill
- Danamark® Havarti with Dill
- King's Choice® Havarti with Herb
- King's Choice® Havarti with Jalapeño
- King's Choice® Light Havarti
- il Giardino® Medium Provolone
- il Giardino® Mild Provolone
- Organic Creamery® Organic Havarti
- Organic Creamery® Organic Provolone
- Stella® Provolone
- Green Bay Cheese® Provolone
- County Line® Provolone
- il Giardino® Sharp Provolone
- Green Bay Cheese® Smoked Provolone
- il Giardino® Smoked Provolone
- County Line® Smoked Provolone
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.
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