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Author Notes: This recipe came about when I did not have ricotta cheese on hand but did have sour cream...The teachers at school demand it every year when I take dinners for parent teacher conferences. It is also a great dish assembled or cooked and frozen as a gift to others... —clstephenson
- 1/2 pound Ground Italian Sausage
- 1/2 pound Lean Ground Beef
- 1 Large White or Yellow Onion (chopped)
- 1 tablespoon Minced Garlic
- 30 ounces Diced Tomatoes
- 15 ounces Tomato Sauce
- 2 tablespoons Fresh Basil or 1 tablespoon Dried
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 16 ounces Container of Sour Cream (Non-Fat works just as well)
- 16 ounces Mozzeralla Cheese
- 1 cup Grated Parmesan Cheese
- 1 Box No Boil Lasagna Noodles
- Brown crumbled ground pork and beef in a dutch oven on medium high heat until cooked.
- Add diced onions and garlic cook until onions are soft but not brown.
- Add diced tomatoes and 1/2 of the tomato sauce.
- Stir in herbs and reduce to a simmer for 45 minutes.
- Remove from heat.
- When slightly cooled stir in sour cream.
- Pour remaining tomato sauce in a 9x13 baking dish. Spread to cover the entire bottom of the dish.
- Layer lasagna noodles slightly overlapping in a single layer.
- Top with a layer of sauce mixture.
- Lightly sprinkle mozzarella cheese over the top.
- Repeat slightly pressing lasagna noodles. Continue until sauce is used or pan is full.
- The last layer of mozzarella cheese should almost completely cover the top.
- Sprinkle parmesan cheese over the top.
- Cook 50-60 minutes at 425 until bubbly. Cover with foil if cheese begins to brown.
- Let rest for 45 minutes before cutting and serving.
- Freezes well. Great gift!
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