Zucchini Lasagna with Walnuts

Layer ribbons of zucchini with the traditional noodles, sauce, and cheese for a meatless version of the classic Italian casserole.

1 users rated this recipe an average rating of 5.0
Yields:
6 main-dish servings
Prep:
35 mins
Bake:
40 mins 375°F
Stand:
15 mins
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Zucchini Lasagna with Walnuts

Ingredients
2
medium zucchini
4
teaspoons olive oil
2
large carrots, finely chopped
2
large onions, finely chopped
4
2
cups purchased marinara sauce
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/8
teaspoon pepper
1 1/2
1/2
cup grated Parmesan cheese
6
no-boil lasagna noodles
1/2

Directions

  1. 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.
  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 about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
  3. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.
  4. 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.
  5. Bake, covered, in a 375 degree F 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.

From the Test Kitchen

All brands of no-boil lasagna are not the same size. Use enough noodles to have 3 even, single layers.

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 350 degree F. oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts

(Zucchini Lasagna with Walnuts)
    Per serving:
  • 358 kcal cal.,
  • 19 g fat
  • (6 g sat. fat,
  • 23 mg chol.,
  • 839 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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