Best Ever Veggie Sour Cream Lasagna

Don't like ricotta or simply ran out? Don't worry, our Veggie Lasagna embraces that incredible tanginess from sour cream and leads to a delicious meal. 

This may seem like a weird combination but it is secretly so creamy and adds a lot of flavor. But don't take my word for it, make this yourself with whatever veggies you prefer and find out. This can also be adapted to have a meat sauce filling, but i sometimes prefer a veggie lasagna instead.

Yields1 Serving
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Ingredients:
 1 lb lasagna
 1 lb mushrooms, sliced
 ¾ cup green bell pepper, chopped
 ¾ cup onion, chopped
 3 garlic, minced
 2 tbsp vegetable oil
 26 oz pasta sauce
 1 tsp dry basil
 15 oz sour cream
 4 cups mozzarella cheese, shredded
 2 eggs
 ½ cup Parmesan Cheese, grated
 salt
 pepper

Directions:
1

In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.

2

Preheat the oven to 350 F.

3

Meanwhile, cook the mushrooms, green peppers, onion, and garlic in oil in a large saucepan. When vegetables start softening, stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

4

Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.

5

To assemble the lasagna, in a greased baking dish, spread 1 cup of tomato sauce on the bottom of it. Further, layer lasagna noodles, cheese mix, sauce, and Parmesan cheese, 1/2 the amount of each. Then, repeat the layering and top with remaining Mozzarella cheese.

6

When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.

Ingredients

Ingredients:
 1 lb lasagna
 1 lb mushrooms, sliced
 ¾ cup green bell pepper, chopped
 ¾ cup onion, chopped
 3 garlic, minced
 2 tbsp vegetable oil
 26 oz pasta sauce
 1 tsp dry basil
 15 oz sour cream
 4 cups mozzarella cheese, shredded
 2 eggs
 ½ cup Parmesan Cheese, grated
 salt
 pepper

Directions

Directions:
1

In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.

2

Preheat the oven to 350 F.

3

Meanwhile, cook the mushrooms, green peppers, onion, and garlic in oil in a large saucepan. When vegetables start softening, stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

4

Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.

5

To assemble the lasagna, in a greased baking dish, spread 1 cup of tomato sauce on the bottom of it. Further, layer lasagna noodles, cheese mix, sauce, and Parmesan cheese, 1/2 the amount of each. Then, repeat the layering and top with remaining Mozzarella cheese.

6

When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.

Best Ever Veggie Sour Cream Lasagna

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