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  • Servings
    8

Italian-Style Vegetable Lasagna

Main Ingredients: Pasta

Yield: 8 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.

Ingredients

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

Directions

  1. Preheat oven to 375° F.
  2. 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.
  3. Bake 20 minutes covered. Uncover and baked 20 more minutes until bubbly and golden.

STELLA PRODUCTS USED IN THIS RECIPE

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