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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 plateâ¦even my husband can make it, writes Norma Montgomery of Groveland, California. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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