Cheesy Shell Lasagna

• 1-1/2 pounds lean ground beef (90% lean)
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 jar (14 ounces) meatless spaghetti sauce
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 8 ounces uncooked small shell pasta
• 2 cups reduced-fat sour cream
• 11 slices (8 ounces) reduced-fat provolone cheese
• 1 cup shredded part-skim mozzarella cheese

1. In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain.
3. Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
4. Cover and bake at 350u0b0 for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

lean ground beef, onions, garlic, tomatoes, spaghetti sauce, mushroom stems, shell pasta, sour cream, provolone cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/cheesy-shell-lasagna/ (may not work)