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Roasted Eggplant & Zucchini Lasagna
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Roasted Eggplant & Zucchini Lasagna

2 Hr(s) 10 Min(s)
50 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
A blend of roasted veggies—from eggplant and zucchini to garlic and peppers—gives this farmers' market lasagna a hearty appeal.
What You Need
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8 servings
Original recipe yields 8 servings
2 red pepper s
2 jalapeño pepper s
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
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Let's Make It
1
Heat oven to 425°F.
2
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.
3
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.
4
Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before baking.
Tip 2
Best of Season
For variety, prepare using your favorite chopped roasted vegetables.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 670mg
29%
Total Carbohydrates 23g
8%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 20g
40%
Vitamin A
35%
Vitamin C
40%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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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