Sour Cream Lasagna Recipes
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
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!
Provided by e.oliver365
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- 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.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CREAMY LASAGNA CASSEROLE
Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.
Nutrition Facts :
MEXICAN CHICKEN-SOUR CREAM LASAGNA
Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
- Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
- Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
- Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 4 g, TransFat 1 g
EASY LASAGNA WITH SOUR CREAM
Make and share this Easy Lasagna With Sour Cream recipe from Food.com.
Provided by JohnsCutie
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat with oregano, basil and garlic, until very dark brown.
- When meat is done, combine mushrooms with it.
- In small mixing bowl, mix cottage cheese, sour cream, egg and parsley.
- Spray a 13 x 9 baking pan with cooking spray.
- Put 3/4 cup meat sauce in pan.
- Top with three noodles.
- Top noodles with 2/3 cup cottage cheese mixture.
- Top cottage cheese mixture with 3/4 cup meat sauce.
- Top meat sauce with 1 cup mozzarella.
- Top mozzarella with more noodles. (I place noodles in alternating directions in the pan. I think this helps hold the lasaga together. I broke apart noodles to complete the length of the pan.
- Top noodles with cottage cheese mixture, meat sauce and more mozzarella.
- Make two more layers, following the same order. On the last layer, omit the cottage cheese mixture, just top with meat and mozzarella.
- Cover with aluminium foil and bake at 350 degrees for 45-60 minutes.
- Uncover and bake another 25-30 miniutes.
- Take out of the oven, cover loosely with the aluminum foil and let stand at least 15 minutes. This will help it gel together so it will make nice neat pieces when you cut it.
- Will serve up to 12.
SOUR CREAM LASAGNA
My mother-in-law gave me this recipe 10 years ago, after I married her son. She told me it was one of his favorites while growing up. Now I know why!
Provided by Chef Dine
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain noodles.
- Brown and drain meat. Stir in tomato sauce, salt, pepper, and garlic salt. Simmer 5 minutes.
- Combine cottage cheese, sour cream and onions in a medium size bowl.
- Layer 1/2 of the lasagna noodles in the bottom of a 9x13-inch pan. Spoon and spread 1/2 of the sour cream mixture over the noodles, 1/2 of the meat mixture over the noodles, repeat and top with cheese.
- Bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 804.4, Fat 31.2, SaturatedFat 15.6, Cholesterol 146.2, Sodium 1563.5, Carbohydrate 72.7, Fiber 4.9, Sugar 7.7, Protein 56.4
SOUR CREAM LASAGNA (BEST RECIPE)
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Fill a large pot with salted water. Boil it over high heat until large bubbles erupt on the surface (rolling boil). Add the noodles and bring the water back to a boil.
- Cook the noodles uncovered, stirring occasionally, for about 8 minutes, or until the pasta is al dente. Drain and set it aside.
- Place a large skillet over medium-high heat. Stir the sausage, beef, and garlic until the meat is crumbly and no longer pink. Drain the excess grease.
- Mix in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Increase the heat to high and bring the meat sauce to a boil. Reduce the heat to medium-low and let the sauce simmer, stirring occasionally, for about 30 minutes, or until thick.
- In a large bowl, whisk together the sour cream, eggs, parmesan cheese, green olives, salt, black pepper, and 1 package of mozzarella cheese.
- Spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking pan. Layer 1/3 of the lasagna noodles vertically over the sauce, followed by 1/3 of the remaining meat sauce and 1/3 of the sour cream sauce. Repeat step twice to get 3 layers.
- Sprinkle the remaining package of mozzarella cheese on top of the lasagna. Cover the pan with aluminum foil.
- Bake it for 15 minutes and remove the foil. Bake it for another 15 minutes, or until the sauces are bubbly and the mozzarella is golden brown.
- Let the lasagna cool for at least 30 minutes before slicing. Enjoy!
Nutrition Facts : Calories 670 cal
GRANDMA'S BEST EVER SOUR CREAM LASAGNA
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!
Provided by eoliver365
Categories Lasagna
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
- 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.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g
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