ROASTED VEGETABLE LASAGNA

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Roasted Vegetable Lasagna image

Combine veggies and whole wheat lasagna noodles in this Roasted Vegetable Lasagna! Carrots, eggplant and peppers are great in this Roasted Vegetable Lasagna-your meat-loving diners may not even miss the meat!

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 1h30m

Yield 9 servings

Number Of Ingredients 10

4 cups cut-up assorted non-starchy fresh vegetables (carrots, eggplant, red and green peppers), 1-inch pieces
2 Tbsp. KRAFT Lite House Italian Dressing
3 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
1 egg, beaten
1 container (16 oz.) 2% milkfat low fat cottage cheese
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
9 whole wheat lasagna noodles, cooked
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375°F.
  • Toss vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan. Bake 30 min. or until vegetables are crisp-tender, stirring occasionally. Place in medium bowl; stir in pasta sauce and water.
  • Mix egg, cottage cheese and 1 cup shredded cheese until well blended.
  • Spoon 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles and half the cottage cheese mixture. Repeat layers. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.
  • Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g

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