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Cheesy White Vegetable Lasagna
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Cheesy White Vegetable Lasagna

1 Hour 10 Minutes
30 Min Prep
1 Hr 10 Min Cook
This vegetable lasagna gets its creamy, cheesy appeal from Alfredo pasta sauce, melted mozzarella and cottage cheese.
What You Need
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12 servings
Original recipe yields 12 servings
2 zucchini, trimmed
4 tsp. olive oil
2 large carrot s, finely chopped
2 large onion s, finely chopped
4 cloves garlic, minced
1 jar (24 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 Tbsp. chopped fresh basil
1/8 tsp. ground black pepper
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
1/2 tsp. ground nutmeg
9 oven-ready lasagna noodle s
1/2 cup chopped PLANTERS Almonds, toasted
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Let's Make It
1
Heat oven to 375°F.
2
Cut each zucchini lengthwise into 5 thin slices. Brush zucchini slices with 1 tsp. oil. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min. on each side or until crisp-tender. Cool.
3
Meanwhile, heat remaining oil in same skillet on medium-high heat. Add carrots, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in pasta sauce, basil and pepper. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.
4
Combine mozzarella and Parmesan. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg. Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer. Top with remaining noodles, sauce and nuts.
5
Bake, covered, 20 min. Uncover; sprinkle with remaining mozzarella mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.
Kitchen Tips
Serving Suggestion
Serve with a mixed, green salad to round out the meal.
Make Ahead
Prepare as directed, but do not bake. Refrigerate up to 2 days. When ready to serve, bake, covered, in 350°F-oven for 1 hour. Uncover; sprinkle with remaining mozzarella mixture. Bake, uncovered, 15 min. or until lasagna is heated through. Let stand 15 min. before cutting to serve.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 680mg
30%
Total Carbohydrates 21g
8%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 17g
34%
Vitamin A
60%
Vitamin C
4%
Calcium
45%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 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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