Zucchini Lasagna with Walnuts

This vegetarian zucchini lasagna recipe broils thinly sliced zucchini strips until they are crisp. Yummy.

The recipe takes about 35 minutes to prepare and 40 minutes to bake. It serves 6.

Ingredients

2 medium zucchini
4 teaspoons of olive oil
2 large carrots, finely chopped
4 cloves of garlic, minced
2 large onions, finely chopped
2 cups of purchased marinara sauce
1 teaspoon of dried basil or 1 tablespoon of fresh basil
1/8 teaspoon pepper
1.5 cups shredded mozzarella cheese (6 ounces)
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles
1/2 cup chopped walnuts

Directions

1. Trim ends off zucchini and thinly slice the zucchini lengthwise. Each slice should be about 1/8 inches thick and you will have about 9 slices total. On a lightly greased baking sheet, place a single layer of the zucchini. Lightly brush with 1 teaspoon of olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp. Turn once and broil the other side. Then let the zucchini cool.

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

3. In a small mixing bowl toss together mozzarella cheese and Parmesan cheese. Set aside.

4. In a 2-quart square baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with third of the zucchini and a third of the cheese mixture. Keep repeating the layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.

5. Bake, covered, at 375 degrees for about 20 minutes. Uncover and sprinkle with the remaining cheese mixture, and bake uncovered for about 20 more minutes (or until heated through).
Let stand for 15 minutes before serving. Makes 6 main-dish servings.

This recipe came from the "Better Homes and Gardens" website.