Best 9 Easy Lasagna With Sour Cream Recipes

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 (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!

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.

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.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

EASIEST EVER LASAGNE

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

CREAMY BEEF LASAGNA

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.

EASY LAZY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
• Bake in the preheated oven until cheese is golden brown, about 25 minutes.

MY "FAMOUS" LASAGNA

Steps:

• 1. Preheat oven to 375 degrees. In a large frying pan, brown ground beef with salt, pepper, and garlic powder. Drain meat when done and add back to the pan. Add the spaghetti sauce - just enough sauce to make the meat wet, but you don't want more sauce than meat. Simmer until you are ready to layer the lasagna.
• 2. In a large mixing bowl thoroughly mix sour cream, cottage cheese and cream cheese with 3 tablespoons of parmesan and 1 teaspoon of salt.
• 3. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
• 4. You are ready to layer your lasagna! (Use a lasagna pan deep enough for about 3 layers.) 1.) Spoon a small amount of meat mixture on bottom of pan so noodles won't stick. 2.) Layer 3 lasagna noodles topped with a layer of the meat mixture. 3.) Now carefully add a layer of the cheese mixture, lightly dropping spoonfuls and smoothing it out. 4.) Next add a layer of shredded cheddar - enough to coat the white sauce - and then sprinkle with some grated parmesan cheese. 5.) Repeat previous layer 2 more times. (You should end up with the top layer of the lasagna being the shredded cheddar cheese.) 6.) The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
• 5. Bake uncovered at 375 degrees for about 40 minutes. At that point turn broil on low until top is golden brown, about 8 minutes.
• 6. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY!!! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.