Sour Cream Lasagna
Ingredients
- 1 8-oz. package of lasagna noodles
- 1/2 lb. ground pork sausage
- 1/2 lb. ground beef
- 1 clove garlic minced
- 1 28-oz. can of diced tomatoes
- 1 8-oz. can of tomato sauce
- 1 tbsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 pinch granulated sugar
- 1 16-oz. container of sour cream
- 3 eggs lightly beaten
- 3/4 cup grated Parmesan cheese
- 1/2 cup pitted green olives chopped
- 2 tsp salt
- 1/4 tsp ground black pepper
- 2 12-oz. packages of shredded mozzarella cheese divided
Instructions
- Preheat the oven to 375°F. Fill a large pot with lightly salted water and bring it to a rolling boil. Add the lasagna noodles and cook them, stirring occasionally, until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over MED-HIGH heat, cook the sausage, beef, and garlic until the meat is browned and crumbly. Drain any excess grease.
- Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and a pinch of sugar to the meat mixture. Bring to a boil, then reduce heat and let it simmer for about 30 minutes, or until the sauce has thickened.
- In a large bowl, whisk together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and one package of mozzarella cheese.
- Spread a thin layer of meat sauce along the bottom of a 9x13-inch baking pan. Layer with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the sour cream mixture. Repeat the layers twice.
- Top with the remaining package of mozzarella cheese. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and the sauces are bubbling.
- Allow the lasagna to cool for at least 30 minutes before slicing.
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