Cheesy White Vegetable Lasagna
- 2 zucchini, trimmed
- 4 tsp. olive oil
- 2 large carrots, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 large onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
- 4 cloves garlic, minced
- 1 jar (24 oz.) CLASSICO Creamy Alfredo Pasta Sauce
- 1 Tbsp. chopped fresh basil
- 1/8 tsp. ground black pepper
- 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 egg, beaten
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
- 1/2 tsp. ground nutmeg
- 9 oven-ready lasagna noodles
- 1/2 cup chopped PLANTERS Almonds, toasted
- Heat oven to 375F.
- Cut each zucchini lengthwise into 5 thin slices.
- Brush zucchini slices with 1 tsp.
- oil.
- Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min.
- on each side or until crisp-tender.
- Cool.
- Meanwhile, heat remaining oil in same skillet on medium-high heat.
- Add carrots, onions and garlic; cook and stir 5 min.
- or until vegetables are crisp-tender.
- Stir in pasta sauce, basil and pepper.
- Bring to boil; cover.
- Simmer on medium-low heat 10 min., stirring occasionally.
- Combine mozzarella and Parmesan.
- Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg.
- Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer.
- Top with remaining noodles, sauce and nuts.
- Bake, covered, 20 min.
- Uncover; sprinkle with remaining mozzarella mixture.
- Bake, uncovered, 20 min.
- or until heated through.
- Let stand 15 min.
- before cutting to serve.
zucchini, olive oil, carrots, onions, garlic, pasta sauce, fresh basil, ground black pepper, milk, parmesan cheese, egg, s, ground nutmeg, lasagna noodles
Taken from www.kraftrecipes.com/recipes/cheesy-white-vegetable-lasagna-187577.aspx (may not work)