Zucchini Walnut Lasagna

Directions

1. 1
   1.
2. 2
   Preheat broiler.
3. 3
   Lightly grease a 2-quart square baking dish; set aside.
4. 4
   Trim ends off zucchini.
5. 5
   Slice zucchini lengthwise into 1/8-inch-thick slices.
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   Place in a single layer on a baking sheet.
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   Brush with 1 teaspoon of the oil.
8. 8
   Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once.
9. 9
   Cool.
10. 10
    Adjust oven temperature to 375 degrees F.
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    2.
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    Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic.
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    Cover and process until finely chopped.
14. 14
    In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat.
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    Add onion mixture; cook and stir about 5 minutes or until tender.
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    Add marinara sauce, basil, and pepper.
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    Bring to boiling; reduce heat.
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    Cover and simmer for 10 minutes, stirring occasionally.
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    3.
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    In a small bowl, combine mozzarella cheese and Parmesan cheese.
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    4.
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    To assemble, arrange three of the noodles in the prepared baking dish.
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    Spread with one-third of the sauce.
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    Sprinkle with about 3 tablespoons of the nuts.
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    Top with one-third of the zucchini and one-third of the cheese mixture.
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    Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer.
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    Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini.
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    5.
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    Cover dish with foil.
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    Bake for 20 minutes.
31. 31
    Sprinkle with the remaining cheese mixture.
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    Uncover and bake about 20 minutes more or until heated through.
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    Let stand for 15 minutes before serving.
34. 34
    If desired, sprinkle with additional chopped walnuts.
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    Makes 6 servings.