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No-Bake Lasagna

By: Norma Montgomery

"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"

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon vegetable 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 mozzarella cheese
Shredded Parmesan cheese

Directions

In a skillet, saute the mushrooms and onion in oil until tender. Add 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.