Categories: Pasta- Pasta sauce- Pizza

Ingredients

• 2 medium zucchini
• 4 tsp. olive oil
• 2 large carrots, finely chopped
• 2 cups finely chopped onions
• 4 cloves garlic, minced
• 1 25 or 26 oz. jar chunky tomato pasta sauce
• (about 2 1/2 cups)
• 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• 1/8 tsp. ground black pepper
• 4 oz. shredded mozzarella cheese (1 cup)
• 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• 1/8 tsp. ground black pepper
• 4 oz. shredded mozzarella cheese (1 cup)
• 1 1/4 oz. finely shredded Parmesan cheese (1/3 cup)
• 6 no-boil lasagna noodles
• 1/4 cup chopped walnuts

Directions

1. Trim ends off zucchini; thinly slice lengthwise. (You should have a total of 9 long slices, each about 1/4 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with about 1 tsp. of the oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once. Let cool before handling.
2. Heat he remaining oil in a large saucepan over medium-high heat. Add carrots onions, and garlic; cook and stir for 5 minutes or until tender. Add pasta sauce basil, and pepper. Bring to boiling; reduce heat. Cover; simmer for 10 minutes, stirring occasionally. meanwhile, toss cheeses together in a small bowl; set aside.
3. Preheat oven to 375 degrees. Grease a 2-quart square baking dish; arrange two noodles in the dish. Spread with third of the nuts. Top with a third of the zucchini; 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.
4. Bake lasagna, covered, for 20 minutes. Uncover and sprinkle with remaining cheese mixture. Uncover; bake 20 minutes more or until heated through. Let stand for 15 minutes

5. before serving.

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