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

1. Heat oven to 375F.
2. Cut each zucchini lengthwise into 5 thin slices.
3. Brush zucchini slices with 1 tsp.
4. oil.
5. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min.
6. on each side or until crisp-tender.
7. Cool.
8. Meanwhile, heat remaining oil in same skillet on medium-high heat.
9. Add carrots, onions and garlic; cook and stir 5 min.
10. or until vegetables are crisp-tender.
11. Stir in pasta sauce, basil and pepper.
12. Bring to boil; cover.
13. Simmer on medium-low heat 10 min., stirring occasionally.
14. Combine mozzarella and Parmesan.
15. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg.
16. 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.
17. Top with remaining noodles, sauce and nuts.
18. Bake, covered, 20 min.
19. Uncover; sprinkle with remaining mozzarella mixture.
20. Bake, uncovered, 20 min.
21. or until heated through.
22. Let stand 15 min.
23. 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)