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Main dishes

Lasagna with Zucchini and Walnuts

Lasagna with Zucchini and Walnuts recipe
Recipe and Photo by: Midwest Living
Even meat lovers will love this flavorful zucchini lasagna, made with garlic, onions, basil and walnuts.
30 min
1 hr 25 min
Makes 6 servings.

What You Need

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

Make It

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 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 reaming 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 occasionally. 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 degree F 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.

Kraft Kitchens Tips

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 degree F 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.

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