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Grandma's Best Ever Sour Cream Lasagna

Grandma's Best Ever Sour Cream Lasagna

  • Prep

    40 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 50 m
EM357304

EM357304

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 670 kcal
  • 34%
  • Fat:
  • 42 g
  • 65%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 2106 mg
  • 84%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  5. 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.
  6. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
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Reviews

Laura
74

Laura

5/23/2009

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 package- finely shredded. I have a "scratch" lasagna recipe that I have used for years that my family liked but never have I had so many raves. Going in my recipe box!

Alyssa
66

Alyssa

5/19/2009

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 half the entire dish! I followed the recipe to a T and the only suggestion I would make is boiling the pasta for a little while longer so that it is much softer and easier to cut with a fork when done. It does not quite taste like traditional lasagna, but it will definitely be making its way onto my dinner table again. Thanks!

redsand.beach13
57

redsand.beach13

9/10/2010

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 sauce. i put a lot more mozzerella in it when i made it for my brother, but i like the amount in the original recipe. i'll be keeping this one!

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