NO-BAKE 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 plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. 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.
Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 577mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
NO BAKE LEMON LASAGNA
This is a delicious and refreshing no bake dessert that is easy to make and always a hit.
Provided by Denise Paduano
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Separate sandwich cookies. In 9x13 pan place the half of the cookies that have the most crème on the bottom of pan, crème side up
- 2. In medium to large bowl add melted butter or margarine, softened cream cheese, 2 tablespoons milk and powdered sugar. Blend with mixer until smooth. Then fold in half of the cool whip. Spread mixture on top of cookie halves. place remaining cookie halves on top of cream cheese layer.
- 3. In another bowl whisk together the 2 pkgs lemon pudding and 3 cups of milk. When blended and starting to firm spread over cookies.
- 4. Place in refrigerator for 5 mins so lemon layer can set. Then remove and spread other half of cool whip over the lemon layer.
- 5. if desired garnish top of dessert with some of the crushed cookies (if any are left), or some grated lemon rind. Serve cold and enjoy.
NO-BAKE SUMMER LASAGNA
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g
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