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Ingredients
| shredded parmesan cheese |
| white mushrooms (sliced): 1/2 cup |
| onions (chopped): 1/4 cup |
| vegetable oil: 1 tsp |
| spaghetti/marinara sauce: 3/4 cup |
| red tomatoes (chopped): 1/2 cup (chopped) |
| dried basil (ground): 1/4 tsp |
| black pepper: 1/8 tsp |
| uncooked lasagna noodles: 4 |
| mozzarella cheese, whole milk (shredded): 1/2 cup |
No-Bake Lasagna
Credit: AllRecipes
User rating:
"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"
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Prep Time
20 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
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.