Lasagna with Zucchini and Walnuts
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
2 medium zucchini
4 teaspoons olive oil
2 large carrots, finely chopped
2 large onions, finely chopped
4 cloves garlic, minced
2 cups purchased marinara sauce
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/8 teaspoon pepper
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles
1/2 cup chopped walnuts
Recipe
1. Trim ends off zucchini; thinly slice zucchini lengthwise. (You should have 9 slices in total, about 1/8 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon olive oil. Broil 3 to 4 inches from heat for 5 minutes or until crisp-tender, turning once. Let cool before handling.
2. In a large saucepan, heat the remaing oil over medium-high heat. Add carrot, onion, and garlic. Cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring ocasionlly. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.
3. In a greased 2-quart square baking dish, arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini; sprinkle with a third of the cheese mixture. Repeat layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.
4. Bake, covered in a 375 degree F oven for 20 minutes. Uncover and sprinkle with remaining cheese mixture. Bake, uncovered, about 20 minutes more or until the lasagna is heated through. Let stand for 15 minutes before serving for easier cutting. Makes 6 servings.
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