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Vegetable Lasagna with Fontina and Provolone Cheese

Vegetable Lasagna with Fontina and Provolone CheeseThis 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.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
  2. Heat butter in skillet and sauté red pepper, carrots and broccoli florets until crisp-tender.
  3. 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.
  4. Bake 40 minutes, until bubbly and golden.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.