Sourcreamlasagna Recipes

GRANDMA'S BEST EVER SOUR CREAM LASAGNA

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.

EASY LASAGNA WITH SOUR CREAM

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

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.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

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!

ICE CREAM LASAGNA

Steps:

• Slice the cake from end to end (not side to side) into 8 long slices (about 1/4 inch thick).
• Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
• In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

CREAMY LASAGNA CASSEROLE

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.

CREAMY ONION LASAGNA

Steps:

• Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip., Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with 4 noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN CHICKEN-SOUR CREAM LASAGNA

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.

PHILADELPHIA CREAM CHEESE LASAGNA

Steps:

• BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
• LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
• BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.