Best Sour Cream Lasagna Recipes

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GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

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

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

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

MEXICAN CHICKEN-SOUR CREAM LASAGNA



Mexican Chicken-Sour Cream Lasagna image

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

12 uncooked lasagna noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 container (8 oz) sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup chopped fresh cilantro or parsley
3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1 large red bell pepper, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1 cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired

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



Easy Lasagna With Sour Cream image

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

2 (8 ounce) packages no-boil lasagna noodles (not sure, but regular size,made me put a size, I used Skinners)
2 1/2 lbs 80% lean ground beef
1 dash oregano
1 dash basil
1 dash garlic powder
1 (32 ounce) jar prego traditional spaghetti sauce
4 -6 cups mozzarella cheese
1 (8 ounce) container low-fat sour cream
24 ounces low fat cottage cheese
2 tablespoons dried parsley flakes or 2 tablespoons fresh parsley, chopped
1 egg, jumbo sized
1 (4 ounce) jar sliced mushrooms

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.

MEXICAN CHICKEN SOUR CREAM LASAGNA



Mexican Chicken Sour Cream Lasagna image

Another unique and very good recipe from a Betty Crocker grocery store cookbook. A very new take on a traditional dish! We loved it! Hope that you do too!

Provided by ChipotleChick

Categories     Chicken

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

12 uncooked lasagna noodles
2 (10 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, undrained
8 -10 medium green onions, sliced (1 cup)
1/2 cup chopped fresh parsley
3 cups finely shredded Mexican blend cheese
1 large red bell pepper, chopped (1 cup)
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup crushed nacho cheese plain Doritos

Steps:

  • Heat oven to 350.
  • Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
  • Cook and drain noodles as directed on package.
  • While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
  • Spread about 1 1/4 cups chicken mixture in baking dish.
  • Top with 4 noodles.
  • Spread 1 1/4 cups chicken mixture over noodles.
  • Sprinkle with green onions and parsley.
  • 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 for 30 minutes, sprinkle with doritos and remaining cheese.
  • Bake 15-30 minutes longer or until bubbly and hot in the center.
  • Sprinkle with parsley.
  • Let stand 15 minutes before cutting.

Nutrition Facts : Calories 560.2, Fat 30.6, SaturatedFat 15.8, Cholesterol 111.2, Sodium 1167.6, Carbohydrate 39.3, Fiber 2.6, Sugar 5.3, Protein 32.1

SOUR CREAM LASAGNA



Sour Cream Lasagna image

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

1 (16 ounce) package lasagna noodles (I often substitute whole wheat pasta)
2 lbs lean ground beef or 2 lbs ground turkey
2 (14 ounce) cans tomato sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 1/2 cups low fat cottage cheese
1 1/2 cups low-fat sour cream
6 medium green onions, chopped fine
1 cup cheddar cheese, shredded

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

GRANDMA'S BEST EVER SOUR CREAM LASAGNA RECIPE



Grandma's Best Ever Sour Cream Lasagna Recipe image

Sour cream is the surprise ingredient in this meaty lasagna. It makes the cheese layer extra-rich and tasty.

Provided by @MakeItYours

Number Of Ingredients 17

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 white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped pitted green olives
2 teaspoons salt
1/4 teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

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.

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