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