Print Options

Back to No-Bake Mushroom Lasagna >

Include these items:

Taste of Home Logo

No-Bake Mushroom Lasagna

 No-Bake Mushroom 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 plateā€¦even my husband can make it, writes Norma Montgomery of Groveland, California.
1 ServingsPrep/Total Time: 30 min.


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


  • Cook lasagna noodles according to package directions. Meanwhile, in a
  • small 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.
  • Add mozzarella cheese; cook on low until cheese is melted.
  • Drain noodles; cut into thirds. On a plate, layer 2 tablespoons of
  • sauce and two noodle pieces. Repeat layers twice. Spread with
  • remaining sauce; sprinkle with Parmesan cheese. Yield: 1 serving.
Nutritional Facts: 1 serving equals 430 calories, 15 g fat (5 g saturated fat), 22 mg cholesterol, 814 mg sodium, 55 g carbohydrate, 5 g fiber, 19 g protein.

2 of 2

No-Bake Mushroom Lasagna (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.