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Best Ever Veggie Sour Cream Lasagna

Yields1 ServingPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

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.

Vegetarian lasagna

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.