No-boil noodles and ready-made marinara sauce makes this delicious vegetable lasagna a breeze to prepare.

Lasagna with Zucchini and Walnuts

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

1. Trim ends off zucchini; thinly slice zucchini lengthwise. (You should have 9 slices in total, about 1/8 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon olive oil. Broil 3 to 4 inches from heat for 5 minutes or until crisp-tender, turning once. Let cool before handling.
2. In a large saucepan, heat the remaing oil over medium-high heat. Add carrot, onion, and garlic. 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 ocasionlly. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.
3. In a greased 2-quart square 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; 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, covered in a 375°F (190°C) oven for 20 minutes. Uncover and sprinkle with remaining cheese mixture. Bake, uncovered, about 20 minutes more or until the lasagna is heated through. Let stand for 15 minutes before serving for easier cutting.

Makes 6 servings.

Make-Ahead Directions: Prepare as directed, but do not bake. Wrap, label, and freeze. Freeze cheese for topping separately. To serve, thaw in the refrigerator overnight. Bake, covered, in 350°F (175°C) oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, for 15 minutes more or until the cheese is golden and the lasagna is heated through. Let stand about 15 minutes before serving.

Nutritional facts per serving: calories: 358, total fat: 19g, saturated fat: 6g, cholesterol: 23mg, sodium: 839mg, carbohydrate: 33g, fiber: 3g, protein: 17g, vitamin A: 100%, vitamin C: 28%, calcium: 29%, iron: 12%

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.