Roasted Vegetable Lasagna

• 4 cups cut-up assorted non-starchy fresh vegetables (carrots, eggplant, red and green peppers), 1-inch pieces Target 2 lb For $3.00 thru 02/06
• 2 Tbsp. KRAFT Lite House Italian Dressing
• 3 cloves garlic, minced
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1/2 cup water
• 1 egg, beaten
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1-1/2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
• 9 whole wheat lasagna noodles, cooked
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375F.
2. Toss vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan.
3. Bake 30 min.
4. or until vegetables are crisp-tender, stirring occasionally.
5. Place in medium bowl; stir in pasta sauce and water.
6. Mix egg, cottage cheese and 1 cup shredded cheese until blended.
7. 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.
8. Repeat layers.
9. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.
10. Bake 45 min.
11. or until heated through.
12. Let stand 15 min.
13. before cutting to serve.

vegetables, italian dressing, garlic, pasta sauce, water, egg, s, milk, whole wheat lasagna noodles, parmesan cheese

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-lasagna-129199.aspx (may not work)