Lasagna With Zucchini & Walnuts

2 medium zucchini
4 tsp olive oil
2 large carrots, finely chopped
4 cloves garlic, minced
2 cups marinara sauce
1 tsp dried basil
1/8 tsp black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles (depending on size, enough for three layers)
1/2 cup chopped walnuts

1) Trim ends from zucchini. Cut zucchini lengthwise into 1/8 inch slices. Place in a single layer on a lightly greased baking sheet; brush with 1 tsp of olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once. Let zucchini cool before handling.
2) In a large saucepan, heat the remaining oil over medium-high heat. Add onions, carrots, 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. In a small bowl, toss together the mozzarella and Parmesan cheeses. Reserve one-third of cheese for top; set cheese aside.
3) Grease a 2-quart square baking dish; arrange two noodles in the dish. Spread with one-third of the sauce. Sprinkle with one-third of the nuts. Top with one-third of the zucchini; sprinkle with one-third of the cheese mixture. Repeat layering, alternating strips of zucchini lengthwise and crosswise in each layer and ending with the zucchini.
4) Bake, covered, in a 375F oven for 20 minutes. Uncover and sprinkle with reserved cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts.

Review: If you're not in the habit of eating with a knife, I'd suggest slicing the zucchini in thin circles, or shredding it. I almost never eat with a knife (not really needed as a vegetarian). When eating this, I'd pick up a piece with a huge slice of zucchini hanging off the side. Not fun. Other than that, this was a very yummy dish. The walnuts were a nice addition. We'll definitely have it again.

I made this again on 11/21/2010, but used zucchini rounds as my last entry suggested.  Oh, it was much easier to eat and super yummy!!