1. Heat oven to 425°F. Toss peppers, onions and garlic with 1/4 cup dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Toss eggplant and zucchini with remaining dressing; spread onto second prepared baking sheet. Bake all vegetables 25 min., turning vegetables after 15 min.; cool.
2. Remove and discard skins and seeds from peppers; chop peppers. Place in medium bowl. Add remaining roasted vegetables; mix lightly. Mix cream cheese, cottage cheese and egg until blended.
3. Reduce oven temperature to 350°F. 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. Repeat layers; cover.
4. Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.
Serving Suggestion: Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Special Extra: Sprinkle lasagna with 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese before baking.
Food Facts: The more uniform the vegetable pieces are cut, the more evenly they will roast.