The dankest low-tomato purple-sauced dairy-blowout Mexican lasagna ever

[XemaSab]

12 noodles

Sauce:

2 cups cream
2 cups sour cream
1 cup red wine
1 large onion
1 head garlic
Hella butter/olive oil
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
Loads of salt

1 1/2 packages soyrizo

1 large bell pepper
10 mushrooms
1 big bunch of spinach

1 package mozerella
Ricotta to taste
Parmesan to top it all off

------------------------------------

Start the water for cooking the noodles.

While the noodles are cooking, fry up the garlic and the onions. Add the cream and sour cream. Throw some wine in there. Throw in some spices.

Place the soyrizo in a seperate pan and put a few ladles of the purple sauce in there. Mix well.

Layer. Put more goodness in the pan than you could possibly imagine.

Cook at 350 for an hour.

Enjoy! :9

(And if anyone hooks up a vegan version, let me know.)