Comida Kraft
Recipe Box

Roasted Eggplant & Zucchini Lasagna

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8 servings

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

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What You Need

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Make It

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  • 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.

Special Extra

Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before baking.

Best of Season

For variety, prepare using your favorite chopped roasted vegetables.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 310
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 65mg
Sodium 670mg
Carbohydrate 23g
Dietary fiber 4g
Sugars 5g
Protein 20g
Vitamin A 35 %DV
Vitamin C 40 %DV
Calcium 30 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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