ZESTY ROASTED VEGETABLE & CHEESE LASAGNA

Zesty Roasted Vegetable & Cheese Lasagna image

Roasting the vegetables in Kraft Zesty Italian Dressing boosts the flavor and gives this meatless lasagna a hearty, rich flavor.

Provided by My Food and Family

Time 1h50m

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 red peppers
2 jalapeño peppers
1 white onion, cut into 1/2-inch chunks
4 cloves garlic, peeled
1/2 cup KRAFT Zesty Italian Dressing, divided
1 small eggplant, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) cottage cheese
1 egg
6 lasagna noodles, cooked
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 425°F.
Toss peppers, onions and garlic with 1/4 cup dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Toss eggplant and zucchini with remaining dressing; spread onto second prepared baking sheet. Bake all vegetables 25 min., turning vegetables after 15 min.; cool.
Remove and discard skins and seeds from peppers; chop peppers. Place in medium bowl. Add remaining roasted vegetables; mix lightly. Mix cream cheese, cottage cheese and egg until blended.
Reduce oven temperature to 350°F. Place 3 noodles in 13x9-inch pan sprayed with cooking spray; cover with layers of half each of the cream cheese mixture, vegetables and mozzarella. Repeat layers; cover.
Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g