I’m so excited to share my recipe for sour cream lasagna with you guys! This lasagna is rich, creamy, cheesy, hearty, and extra special.
My mom makes the best lasagna. This is why for years, I didn’t even dare to make one myself, as I was too afraid it wouldn’t hold a candle to hers.
When I finally decided to give it a go, I had two choices: ask for her recipe, or try my own. I’m glad I went for the latter option.
To my delight (and utmost relief), she was so impressed that she even asked for the recipe! Her seal of approval meant the world to me.
Make your mom proud, too! This sour cream lasagna recipe is all you’ll need.
Sour Cream Lasagna
This sour cream lasagna has layers upon layers of al dente noodles, savory meat sauce, creamy sour cream sauce, and gooey mozzarella on top.
I love how it’s like a combination of spaghetti and pasta Alfredo. What an epic mash-up, am I right?
It has several components to it but the steps are really simple. This article is also equipped with tons of tips and tricks both from me and my mom, for guaranteed success.
It’s insanely good, super-hearty, and makes a big batch. It’s also a great make-ahead and freezer-friendly recipe. What more can you ask for?
How to Layer Lasagna
First layer: meat sauce. You’ll have to coat the pan with a thin layer to prevent the noodles from sticking to the bottom.
Second layer: lasagna noodles. Arrange them in a single layer and avoid overlapping. Don’t hesitate to cut the noodles to fit the edges.
Third layer: 1/3 of the remaining meat sauce, spread evenly.
Fourth layer: 1/3 of the sour cream sauce, spread evenly.
Repeat the process twice, starting with the lasagna noodles and ending with the sour cream sauce, resulting in three layers total.
Pro-tip: for the last layer, be sure the noodles are completely covered with sauce, otherwise, the top layer of noodles will turn out brittle.
Lastly, sprinkle the top layer with mozzarella cheese.
The Best Noodles for Lasagna
You’ll have two options: the classic noodles, and no-boil noodles. To help you decide, use this as your guide.
Classic Noodles – with these noodles, you really can’t go wrong. Cook them perfectly to get firm, al dente pasta.
No-Boil Noodles – while it eliminates an entire step, they’re thinner than the classic, so you don’t get that nice texture. They’re also prone to turning brittle and crunchy.
Tips for the Best Lasagna
- If you want firm lasagna, undercook the noodles for 3 to 4 minutes. It’ll continue to cook as it bakes.
- Avoid runny lasagna by making sure your tomato and white sauces aren’t thin. For the white sauce, stick to full-fat sour cream – now’s not the time to worry about your diet!
- If your meat sauce turns out runny, add a tablespoon of tomato paste and let it simmer until thick.
- Let the lasagna cool for at least 30 minutes before slicing. I know it’s tempting to slice it right away, but the lasagna needs time to set. If you cut it too soon, the layers will fall apart and turn into a runny mess. If you’re okay with that, though, by all means!
- Feel free to add to or switch up the ingredients of the meat sauce. I like the combination of ground beef and pork sausage but try other meats as well. Ground chicken, turkey- whatever floats your boat.
- For a bit of texture and sweetness, add diced carrots to the meat sauce.
- If you have a lasagna pan on hand – great! It’s deeper than an average 9×13-inch baking dish, which will allow for more amazing lasagna layers.
- Use more cheeses other than parmesan and mozzarella. Cheddar and ricotta both work beautifully with this recipe.
- Instead of buying pre-shredded cheese, do it yourself! Those bags of cheese you find at grocery stores contain cellulose to prevent the shreds from clumping together. While it’s perfectly safe, it hinders maximum melting potential. It’s also more expensive.
- Use a chef’s knife to slice the lasagna effortlessly. Transfer it to your plate with a flexible spatula to get a nice clean slice.
- Storage instructions:
- Cover the cooled lasagna with foil or plastic wrap and refrigerate for up to a week.
- Freeze the lasagna, whether baked or unbaked, covered in foil, for up to 30 days.
- To cook frozen lasagna, let it thaw in the fridge overnight and bake as instructed.
- Reheating instructions:
- Microwave it in small portions. Sprinkle water or meat sauce over the lasagna and cover it with a lid. The liquid helps keep it from drying out. Microwave it for 1 to 2 minutes or until it’s warmed through.
- For larger portions, use the oven. Pour 1/4 cup of water or meat sauce over the lasagna and cover it with aluminum foil. Reheat it at 425 degrees Fahrenheit for 25 minutes, or until the cheese bubbles.
- If you’re reheating frozen lasagna, let it thaw in the fridge overnight beforehand, then reheat it as instructed above.
- Serving suggestions:
- French bread – it’s one carb-rich dish after another, but who cares? This classic pair never disappoints.
- Chicken wings – for an extra boost of protein. Garlic parmesan, buffalo wings, honey mustard, or any flavor works.
- Roasted vegetables – so you won’t feel too guilty about having a second slice. 🙂
Do You Bake Lasagna Covered or Uncovered?
I highly recommend you cover the pan with aluminum foil during the first half of cooking. Otherwise, your lasagna will dry out.
After 15 minutes, remove the foil and bake for another 15 minutes. This will allow the top to turn into a crispy, golden-brown crust.
If the top is still pale after the cooking time has elapsed, turn on the broiler and cook it for 1-2 minutes, or until your desired color is achieved.
Sour Cream Lasagna (Best Recipe)
8
servings40
minutes1
hour10
minutes670
kcalIngredients
1 (8-ounce) package lasagna noodles
1/2 pound ground pork sausage
1/2 pound ground beef
1 clove garlic, minced
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch granulated sugar
1 (16-ounce) container sour cream
3 eggs, lightly beaten
3/4 cup grated parmesan cheese
1/2 cup pitted green olives, chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
2 (12-ounce) packages of shredded mozzarella cheese, divided
Instructions
- 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 9×13-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!
