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Vegetable Lasagna with Fontina and Provolone Cheese

Servings: 8


1 package (16 ounces) curly edged egg noodles, cooked and drained
1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets
2 cups (8 ounces) Wisconsin fontina cheese, shredded
2 cups (8 ounces) Wisconsin provolone cheese, shredded
1 15-ounce jar Alfredo or four-cheese Alfredo sauce

Cooking Directions:

Heat 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 Swiss and provolone and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese. Bake 40 minutes, until bubbly and golden.

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