Cheesy White Vegetable Lasagna

1. 1

   Heat oven to 375F.

2. 2

   Cut each zucchini lengthwise into 5 thin slices.

3. 3

   Brush zucchini slices with 1 tsp.

4. 4

   oil.

5. 5

   Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min.

6. 6

   on each side or until crisp-tender.

7. 7

   Cool.

8. 8

   Meanwhile, heat remaining oil in same skillet on medium-high heat.

9. 9

   Add carrots, onions and garlic; cook and stir 5 min.

10. 10

    or until vegetables are crisp-tender.

11. 11

    Stir in pasta sauce, basil and pepper.

12. 12

    Bring to boil; cover.

13. 13

    Simmer on medium-low heat 10 min., stirring occasionally.

14. 14

    Combine mozzarella and Parmesan.

15. 15

    Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg.

16. 16

    Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer.

17. 17

    Top with remaining noodles, sauce and nuts.

18. 18

    Bake, covered, 20 min.

19. 19

    Uncover; sprinkle with remaining mozzarella mixture.

20. 20

    Bake, uncovered, 20 min.

21. 21

    or until heated through.

22. 22

    Let stand 15 min.

23. 23

    before cutting to serve.

* Per serving · 4 servings · Values may vary.