Roasted Eggplant & Zucchini Lasagna

• 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.

red peppers, peppers, onion, garlic, italian dressing, eggplant, zucchini, cheese, s, egg, lasagna noodles, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/roasted-eggplant-zucchini-lasagna-155884.aspx (may not work)