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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 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.
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