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
Ground Italian Sausage
Lean Ground Beef
Large White or Yellow Onion (chopped)
Fresh Basil or 1 tablespoon Dried
Container of Sour Cream (Non-Fat works just as well)
Grated Parmesan Cheese
Box No Boil Lasagna Noodles
In This Recipe
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.