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My review
Grandma's Best Ever Sour Cream Lasagna
e.oliver365
"This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!"
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Ingredients
1 h 50 m servings 670 calsOriginal recipe yields 8 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
- Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 670 calories; 42 g fat; 31.2 g carbohydrates; 41.3 g protein; 189 mg cholesterol; 2106 mg sodium. Full nutrition
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Reviews
Read all reviews 93115 Ratings
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Most helpful positive review
5/21/2009
I was out of ricotta so I tried this recipe and my family loved it! I used Barilla basil and tomato sauce in a jar and even threw in a cup of leftover spaghetti sauce. I used parmesan from a pac...
Most helpful critical review
6/30/2009
This was pretty good, but still didn't have that "something" that I've been looking for. I found the sauce to be very bland, even after adding more spices to it. I can say, though, that the so...
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Newest
5/21/2009
I was out of ricotta so I tried this recipe and my family loved it! I used Barilla basil and tomato sauce in a jar and even threw in a cup of leftover spaghetti sauce. I used parmesan from a pac...
5/18/2009
I am not a huge fan of ricotta so I tried this recipe out. The lasagna was very tasty and had tons of flavor! My boyfriend was skeptical about the sour cream but it was delicious. He ate almost ...
9/9/2010
this was great! i did change it up some, i left out the olives and i used half sour cream half riccotta, and i also used a bigger can of tomato sauce and increased the amount of spices in the sa...
7/18/2010
This receipe is sooooooo good!! I do not care for ricotta cheese or cottage cheese so I have never found a lasagna that I liked until tonight. I did make a few changes to the receipe only due to...
7/6/2010
I have made this recipe several times and love it! I follow the recipe exactly except I omit the olives (although I would like them, my family wouldn't) and use fresh basil when I have it. This ...
4/27/2009
Not really what you would expect from lasagna, but amazing. I made it tonight and was very pleased.
9/16/2011
Not only is this very tasty, it solved a huge problem for me ... my kids hate ricotta and I had pretty much given up serving lasagna at home. While this does not have a completely tradititiona...
8/29/2011
I found this when I promised my husband lasagna but then realized I had no ricotta! I used my own homemade Italian sausage sauce and did not use olives. The only part I did use of this recipe w...