Zesty Roasted Vegetable & Cheese Lasagna

• 2 red peppers
• 2 jalapeno 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. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 egg
• 6 lasagna noodles, cooked
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1. Heat oven to 425F.
2. Toss peppers, onions and garlic with 1/4 cup dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
3. Toss eggplant and zucchini with remaining dressing; spread onto second prepared baking sheet.
4. Bake all vegetables 25 min., turning vegetables after 15 min.
5. ; cool.
6. Remove and discard skins and seeds from peppers; chop peppers.
7. Place in medium bowl.
8. Add remaining roasted vegetables; mix lightly.
9. Mix cream cheese, cottage cheese and egg until blended.
10. Reduce oven temperature to 350F.
11. 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.
12. Repeat layers; cover.
13. Bake 45 min.
14. or until heated through, uncovering for the last 10 min.
15. Let stand 10 min.
16. before cutting to serve.

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

Taken from www.kraftrecipes.com/recipes/zesty-roasted-vegetable-cheese-lasagna-158881.aspx (may not work)