Recipes and Cooking Zucchini Walnut Lasagna 3.7 (6) This meatless recipe has a clever combination of cheese, herbs, sauce, and vegetables. Walnuts lend nutrition in addition to crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 15, 2000 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Cook Time: 15 mins Bake Time: 40 mins Stand Time: 15 mins Broil Time: 5 mins Total Time: 2 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 medium zucchini 4 teaspoon olive oil 2 large onions, cut into wedges 2 large carrots, sliced 4 cloves garlic 2 cup purchased marinara sauce 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed ⅛ teaspoon ground black pepper 1 ½ cup shredded mozzarella cheese (6 oz.) ½ cup grated Parmesan cheese 9 no-boil lasagna noodles ½ cup chopped walnuts, toasted Chopped walnuts, toasted (optional) Directions Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F. For sauce: Meanwhile, in a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. In a small bowl, combine mozzarella cheese and Parmesan cheese. To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini. Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 350 Calories 18g Fat 33g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 350 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 718mg 31% Total Carbohydrate 33g 12% Total Sugars 13g Protein 16g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.