Vegetable Lasagna with Fontina and Provolone Cheese

3 tablespoons butter

1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets

1 (16-ounce) package 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

1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
2. Heat butter in skillet and saute 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.