Vegetable Lasagna With Wisconsin Fontina And Provolone Cheese

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Wisconsin Cheese


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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 floretes

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

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