Italian-Style Vegetable Lasagna

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 8 servings


  • 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


  • Preheat oven to 375&deg; 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.