Easy Lasagna With Sour Cream 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 (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 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.

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.

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.

TACO LASAGNA

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
• Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
• Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

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.

INSTANT POT GROUND BEEF LAZY LASAGNA RECIPE

Steps:

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix - just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil.