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No-Bake Lasagna Recipe

No-Bake Lasagna Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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 boil. 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. 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, 52 g carbohydrate, 4 g fiber, 16 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.