Vegetable and Walnut Lasagna Recipe

Name: Vegetable and Walnut Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, trimmed; 4 tsp. olive oil, divided; 2 large carrots, finely chopped; 2 large onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09; 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

Servings: persons

2 zucchini, trimmed
4 tsp. olive oil, divided
2 large carrots, finely chopped
2 large onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
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

1
Heat broiler.
2
Cut zucchini lengthwise into 18 thin slices.
3
Place in single layer on baking sheet sprayed with cooking spray; brush lightly with 1 tsp.
4
olive oil.
5
Broil 3 to 4 inches from heat 5 min.
6
or until crisp-tender, turning after 2 min.
7
Cool.
8
Heat remaining oil on medium heat in large saucepan.
9
Add carrots, onions and garlic; cook and stir 5 min.
10
or until tender.
11
Add pasta sauce, basil and pepper.
12
Bring to boil; cover.
13
Simmer on low heat 10 min., stirring occasionally.
14
Combine cheeses; set aside.
15
Heat oven to 375F.
16
Spray 8-inch square baking dish with cooking spray.
17
Arrange 2 noodles on bottom of dish.
18
Top with layers of 1/3 each of the sauce, nuts, zucchini and cheese mixture.
19
Repeat layers, alternating direction of zucchini in each layer.
20
Cover with remaining noodles, sauce, nuts and zucchini.
21
Bake, covered, 20 min.
22
Uncover; sprinkle with remaining cheese mixture.
23
Bake, uncovered, 20 min.
24
or until heated through.
25
Let stand 15 min.
26
before cutting to serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 zucchini, trimmed, 4 tsp. olive oil, divided, 2 large carrots, finely chopped, 2 large onions, finely chopped King Sooper's 1 lb For $0.99 thru 02/09, and more.

Yes, Vegetable and Walnut Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable and Walnut Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions