Cut zucchini lengthwise into 1/8-inch-thick slices. Place in single layer on baking sheet sprayed with cooking spray; brush evenly with 2 tsp. dressing. Broil, 4 inches from heat, 5 min. or until crisp-tender, turning after 2 min. Cool.
Meanwhile, process onions, carrots and garlic in food processor until finely chopped. Heat remaining dressing in large saucepan on medium heat. Add onion mixture; 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. Combine cheeses.
Heat oven to 375°F. Place 3 noodles in single layer in 8-inch square baking dish sprayed with cooking spray; top with layers of 1/3 each of the pasta sauce mixture, nuts, zucchini and cheese mixture. Repeat layers, alternating direction of zucchini slices in second layer. Top with remaining noodles, pasta sauce mixture, nuts and zucchini slices; cover.
Bake 20 min. Sprinkle with remaining cheese mixture; bake, uncovered, 20 min. or until lasagna is heated through. Let stand 15 min. before cutting to serve.
Sprinkle with chopped fresh parsley before serving.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.