Vegetable Lasagna with Fontina and Provolone Cheese
This veggie casserole features sautéed sweet red peppers, carrots and broccoli florets, two types of cheese and curly egg noodles layered in a creamy Alfredo sauce.
3 tablespoons butter
1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets
1 (16-ounce) package wide curly-edged egg noodles, cooked and drained
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
- Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
- Heat butter in skillet and sauté red pepper, carrots and broccoli florets until crisp-tender.
- 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.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.