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Zucchini Lasagna with Walnuts

Source of Recipe

Better Homes and Gardens

2 medium zucchini,sliced lengthwise 1/8 in thick (9 slices)
4 tsp olive oil
2 large carrots, finely chopped
2 large onions, finely chopped
4 cloves garlic, minced
2 cups marinara sauce
1 Tbs snipped fresh basil or 1 tsp dried, crushed
1/8 tsp 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



Place zucchini slices in a single layer on a lightly greased baking sheet, brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once; cool. Grease a 2-quart square baking dish; set aside.

In a large saucepan heat the remaining 3 teaspoons olive oil over medium-high heat. Add the carrots, onions, and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.

In the prepared 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, then 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.

Bake, covered, in a 375 degree oven for 20 minutes. Uncover and sprinkle with the remaining cheese mixture. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving.

Makes 6 main-dish servings