Vegetable and Walnut Lasagna

• 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.

zucchini, olive oil, carrots, onions, garlic, red pepper, fresh basil, ground black pepper, shredded italian, parmesan cheese, noodle, walnuts

Taken from www.kraftrecipes.com/recipes/vegetable-walnut-lasagna-186967.aspx (may not work)