ROASTED EGGPLANT & ZUCCHINI LASAGNA

Roasted Eggplant & Zucchini Lasagna image

A blend of roasted veggies-from eggplant and zucchini to garlic and peppers-gives this farmers' market lasagna a hearty appeal.

Provided by My Food and Family

Categories Dairy

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 red peppers
2 jalapeño peppers
1 onion, coarsely chopped
4 cloves garlic, peeled
1/2 cup KRAFT Lite House Italian Dressing, divided
1 small eggplant, cut into small cubes
1 small zucchini, cut into 1/2-inch-thick slices, halved
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 egg
6 lasagna noodles, cooked, drained and rinsed
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 425°F.
Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g