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No-Bake Lasagna

 No-Bake Lasagna
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • In a large skillet, saute mushrooms and onion in oil until tender.
  • Add the spaghetti sauce, tomato, basil and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  • Meanwhile, cook lasagna noodles according to package directions.
  • 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. Yield: 2 servings.
Nutritional Facts: 1 serving (1 piece) equals 378 calories, 13 g fat (5 g saturated fat), 24 mg cholesterol, 577 mg sodium,

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No-Bake Lasagna (continued)

Nutritional Facts: 52 g carbohydrate, 4 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.