AuthorKathleen GloverCategoryMain Meals, VegeterianDon'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.
In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.
Preheat the oven to 350 F.
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.
Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.
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.
When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.
Ingredients
Directions
In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.
Preheat the oven to 350 F.
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.
Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.
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.
When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.