Zucchini-Walnut Lasagna

By shauna

An excellent alternative to traditional lasagna. A great choice for vegetarian guests.

Ingredients

• 2 Med. Zucchini
• 4 tsp. Olive Oil
• 2 Lg. Onions, cut into wedges
• 2 Lg. Carrots, sliced
• 4 Garlic Cloves
• 2 C. Marinara Sauce
• 1 Tbsp. Snipped Fresh Basil
• 1/8 tsp. Freshly Ground Black Pepper
• 11/2 C. Shredded Mozzarella Cheese
• 1/2 C. Grated Parmesan Cheese
• 9 No-Boil Lasagna Noodles
• 1/2 C. Chopped Walnuts, toasted, plus additional toasted chopped walnuts

Details

Servings 6

Preparation

Step 1

Preheat broiler. Lightly grease a 2-qt. square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-in. thick slices. Place in a single layer on a baking sheet. Brush with 1 tsp. of the oil. Broil 3-4 in. from the heat about 5 min. or till zucchini is tender-crisp, turning once. Cool. Adjust oven temp. to 375. Meanwhile, for sauce: In a food processor, combine onions, carrots & garlic. Cover & process till finely chopped. In a lg. saucepan, heat the remaining 3 tsp. oil over med-high heat. Add onion mixture, cook & stir about 5 min. or till tender. Add marinara sauce, basil & pepper. Bring to boiling; reduce heat. Cover & simmer for about 10 min, stirring occasionally. In a sm. bowl, combine mozzarella cheese & parmesan cheese. To assemble, arrange 3 of the noodles in the prepared baking dish. Spread with 1/3 of the sauce. Sprinkle with about 3 tbsp. of the nuts. Top with 1/3 of the zucchini & 1/3 of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini & cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts & remaining zucchini. Cover dish with foil. Bake for 20 min. Sprinkle with the remaining cheese mixture. Uncover & bake about 20 min. more or till heated through. Let stand for 15 min. before serving. If desired, sprinkle with additional chopped walnuts & serve.