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Main dishes

Roasted Eggplant & Zucchini Lasagna

photo by:kraft
A blend of roasted veggies—from eggplant and zucchini to garlic and peppers—gives this farmers' market lasagna a hearty appeal.
time
prep:
50 min
total:
2 hr 10 min
servings
total:
8 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

Special Extra
Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before baking.
Best of Season
For variety, prepare using your favorite chopped roasted vegetables.
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