1. Trim ends off zucchini. Thinly slice lengthwise (You should have a total of 9 long slices, each about 1/8"-thick.). Lightly grease a baking sheet. Place zucchini slices on baking sheet; brush lightly with oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once. Let cool before handling.

2. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-high heat. Add carrots, onions and garlic to pan; cook and stir about 5 minutes or until tender. Add pasta sauce, basil and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. In a small bowl combine mozzarella and Parmesan cheese; set aside.

3. Grease a 2-quart square baking dish; arrange 2 lasagne noodles in the dish. Spread with 1/3 of the pasta sauce mixture. Sprinkle with 1/3 of the nuts. Top with 1/3 of the zucchini; sprinkle with 1/3 of the cheese. Repeat the layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese mixture aside.

4. Cover and bake in a 375 F. oven for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake, uncovered about 20 minutes more or until heated through. Let stand for 15 minutes before serving.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.