| | Zucchini Lasagna with Walnuts 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 |
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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:  | Better Homes & Gardens
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