This one of Aimee’s favorite meals, she absolutely loves this and honestly, after this one, I think I love it too!

Ingreidents

3 Cloves Of Garlic Minced
1 Long Skinny Eggplant Chopped
1 Container Of Mushrooms Chopped
2 Green Peppers Chopped
Lo Salt
Ground Black Pepper
24 Italian Sausages
1 Pack Of Sour Cream
1 Small Container Of Rakatta Cheese
1 Block Of Cheese grated
1 Can Of Sphetti Sauce
3 Cans Of Crushed Tomatoes
2 Packs Of lasagna noodles

Instructions

To prep take your sauces out of their casings and start to break it down to ground meat consistency.

In a pan with olive oil, add in your garlic, eggplant, mushrooms and green peppers, add in your ground black pepper and lo salt, and start cooking them down not caramelized but just softer, add your sausages that you had just taken out of their casings.

Cook this until the pork is fully cooked, and broken down as much as you can.

In another pot put in your crushed tomatoes and spaghetti sauce add what ever spices you like, oregano, ground black pepper, onion powder, what ever you like, cook this up to it starts bubbling.

Take your sour cream and rakata cheese and mix it together.

Take a casserole dish, and cover the bottom with a small layer of sauce, then with lasagna noodles, more sauce, then meat sauce, grated cheese, and the sour cream cheese mix, and then add another layer, and keep this up until its done.

Cover your lasagna up with aluminum foil and put into a pre heated oven at 350, and then bake for 45 minutes, and then take the cover off and finish up for 15 minutes, leaving sit for another 10 minutes before serving.

This is super easy and fun to make!