Recipe

Zucchini Walnut Lasagna Recipe

	Falafel_fanatic / All my dishes 1 year, 3 months ago A hearty vegetable lasagna with walnuts for a delightful addition! Prep:15m Cook:30m Servings:12	Falafel_fan
	walnut zucchini lasagna

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Ingredients

2 medium zucchini

4 teaspoons olive oil

2 large carrots, finely chopped

2 large onions, finely chopped

4 cloves garlic, minced

2 cups 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

Directions

Trim ends off zucchini.

Thinly slice zucchini lengthwise. (You should have 9 slices total, about 1/8 inch thick.)

Place 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 375ºF. 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.

*Note: All brands of no-boil lasagna are not the same size.

Use enough noodles to have 3 even, single layers.

To make ahead: Prepare lasagna as directed, except do not bake. Wrap, label, and freeze for up to 1 month.

Freeze cheese for topping separately. To serve, thaw in the refrigerator overnight.

Bake, covered, in a 350ºF. oven for 1 hour. Sprinkle with reserved cheese.

Bake, uncovered, about 15 minutes more or until heated through. Let stand 15 minutes before serving.

This great recipe was found in Better Homes & Gardens.

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Comments

trigger 1 year, 3 months ago said:
With my talent I would not use purchased marinara sauce. But that would not stop me from making this fantastic Zucchini Walnut Lasagna.
Michael

laika 1 year, 3 months ago said:
The walnuts are a great idea! thanks for the recipe.

elle55 1 year, 3 months ago said:
I've seen this on TV, and now I have the recipe! Thank you.

mamalou 1 year, 3 months ago said:
Sounds delicious!

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