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Zesty Roasted Vegetable & Cheese Lasagna
Zesty Roasted Vegetable & Cheese Lasagna

Zesty Roasted Vegetable & Cheese Lasagna

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Cook Minutes 1 Hr 50 Min
Prep : 25 Min Cook: 1 Hr 25 Min
Roasting the vegetables in KRAFT Dressing boosts their taste and gives this vegetarian lasagna recipe a hearty, rich flavour.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 red peppers
2 jalapeño peppers
1 white onion, cut into 1/2-inch chunks
4 cloves garlic, peeled
1/2 cup Kraft Zesty Italian Dressing, divided
1 small eggplant, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 cups cottage cheese
1 egg
6 lasagna noodles, cooked
2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese
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How do I make it ?
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Step 1
Heat oven to 425°F.
Step 2
Toss peppers, onions and garlic with 1/4 cup dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Toss eggplant and zucchini with remaining dressing; spread onto second prepared baking sheet. Bake all vegetables 25 min., turning vegetables after 15 min.; cool.
Step 3
Remove and discard skins and seeds from peppers; chop peppers. Place in medium bowl. Add remaining roasted vegetables; mix lightly. Mix cream cheese, cottage cheese and egg until blended.
Step 4
Reduce oven temperature to 350°F. Place 3 noodles in 13x9-inch pan sprayed with cooking spray; cover with layers of half each of the cream cheese mixture, vegetables and mozzarella. Repeat layers; cover.
Step 5
Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
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Special Extra
Sprinkle lasagna with 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese before baking.
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Food Facts
The more uniform the vegetable pieces are cut, the more evenly they will roast.
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Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 8 g
40 %
Cholesterol 65 mg
Sodium 510 mg
21 %
Carbohydrate 20 g
Fibre 3 g
Sugars 7 g
Protein 16 g
Vitamin A
20 %
Vitamin C
60 %
Calcium
20 %
Iron
6 %
Servings
10 servings, 1 piece (194 g) each
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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