Roasted Eggplant & Zucchini Lasagna Recipe

Name: Roasted Eggplant & Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 jalapeno 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

Servings: persons

2 red peppers
2 jalapeno 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

1
Heat oven to 425F.
2
Line 2 (15x10x1-inch) pans with foil; spray with cooking spray.
3
Set aside.
4
Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan.
5
Toss eggplant and zucchini with remaining dressing; spread into remaining pan.
6
Bake 25 min., stirring gently after 15 min.
7
Cool.
8
Reduce oven temperature to 350F.
9
Remove and discard skins and seeds from peppers; chop peppers and garlic.
10
Combine vegetables; set aside.
11
Mix Neufchatel, cottage cheese and egg until blended.
12
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.
13
Repeat layers.
14
Cover with foil.
15
Bake 35 min.
16
Remove foil; bake 10 min.
17
Let stand 10 min.
18
before cutting to serve.

1086

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red peppers, 2 jalapeno peppers, 1 onion, coarsely chopped, 4 cloves garlic, peeled, and more.

Yes, Roasted Eggplant & Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant & Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions