No-Bake Lasagna

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California

Ingredients

  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 teaspoon canola oil
  • 3/4 cup spaghetti sauce
  • 1/2 cup chopped fresh tomato
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 4 lasagna noodles
  • 1/2 cup shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese

Directions

  1. In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions.
  2. Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

Nutrition Facts

1 piece: 378 calories, 13g fat (5g saturated fat), 24mg cholesterol, 577mg sodium, 52g carbohydrate (11g sugars, 4g fiber), 16g protein.

You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California
Recipe Creator

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