They may wonder why this cheesy vegetable lasagna tastes so meaty. It's because there is meat in there—walnut meat, that is.
What You Need
Original recipe yields 6 servings
2 zucchini, trimmed
4 tsp. olive oil, divided
2 large carrot s, finely chopped
2 large onion s, finely chopped
4 cloves garlic, minced
1 jar (24 oz.) CLASSICO Spicy Red Pepper Pasta Sauce
1 Tbsp. chopped fresh basil
1/8 tsp. ground black pepper
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Grated Parmesan Cheese
6 oven-ready lasagna noodle
1/2 cup chopped PLANTERS Walnuts
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Cut zucchini lengthwise into 18 thin slices. Place in single layer on baking sheet sprayed with cooking spray; brush lightly with 1 tsp. olive oil. Broil 3 to 4 inches from heat 5 min. or until crisp-tender, turning after 2 min. Cool.
Heat remaining oil on medium heat in large saucepan. Add carrots, onions and garlic; cook and stir 5 min. or until tender. Add pasta sauce, basil and pepper. Bring to boil; cover. Simmer on low heat 10 min., stirring occasionally. Combine cheeses; set aside.
Heat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Arrange 2 noodles on bottom of dish. Top with layers of 1/3 each of the sauce, nuts, zucchini and cheese mixture. Repeat layers, alternating direction of zucchini in each layer. Cover with remaining noodles, sauce, nuts and zucchini.
Bake, covered, 20 min. Uncover; sprinkle with remaining cheese mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.
Prepare as directed, but do not bake. Wrap, label, and freeze. Freeze cheese for topping separately. When ready to serve, thaw in refrigerator overnight. Bake, covered, at 350°F for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, 15 min. or until the cheese is melted and lasagna is heated through. Let stand 15 min. before cutting to serve.
Substitute 1 tsp. crushed dried basil leaves for the fresh basil.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.