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.

No additional tips available.

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

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.

Roasted Eggplant & Zucchini Lasagna

How did you like this recipe?

Frequently Asked Questions