Zucchini Walnut Lasagna Recipe

How to make it

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• 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.