Combine veggies and whole wheat lasagna noodles in this Roasted Vegetable Lasagna! Carrots, eggplant and peppers are great in this Roasted Vegetable Lasagna—your meat-loving diners may not even miss the meat!
What You Need
Original recipe yields 9 servings
4 cups cut-up assorted non-starchy fresh vegetables (carrots, eggplant, red and green peppers), 1-inch pieces
Toss vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan. Bake 30 min. or until vegetables are crisp-tender, stirring occasionally. Place in medium bowl; stir in pasta sauce and water.
Mix egg, cottage cheese and 1 cup shredded cheese until well blended.
Spoon 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles and half the cottage cheese mixture. Repeat layers. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.
Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Substitute KRAFT 2% Milk Shredded Mozzarella Cheese for the shredded Italian cheese.
This delicious, low-calorie, low-fat meatless lasagna provides both vitamin A from the carrots.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 36g
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.