Roasted Vegetable Lasagna

Ingredients

• 16 oz knudsen milkfat cottage cheese 2% low fat
• 1  eggs beaten
• 3 cloves garlic minced
• 1.5 cups milk italian* three cheese blend shredded 2% divided kraft
• 2 Tbsp lite house dressing italian kraft
• 3 Tbsp parmesan cheese grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 4 cups cut-up non-starchy vegetables fresh green red assorted (carrots, eggplant, and peppers)
• 0.5 cup water 
• 9  lasagna noodles whole wheat cooked

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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