Why You’ll Love This Recipe
This version of lasagna stands out for its creamy texture and slightly tangy flavor from the sour cream. It’s easy to assemble, perfect for feeding a crowd, and makes excellent leftovers. The combination of hearty meat sauce and luscious layers creates a satisfying dish that feels both indulgent and homey.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lasagna noodles
ground beef
onion
garlic
tomato sauce
tomato paste
salt
black pepper
dried oregano
sour cream
cottage cheese or ricotta cheese
egg
shredded mozzarella cheese
grated parmesan cheese
Directions
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until browned. Drain excess fat.
Stir in tomato sauce, tomato paste, oregano, salt, and pepper. Let the sauce simmer for about 10 minutes.
In a separate bowl, mix sour cream, cottage cheese or ricotta, and egg until smooth.
Preheat the oven to 180°C (350°F).
Spread a thin layer of meat sauce on the bottom of a baking dish.
Add a layer of noodles, followed by the sour cream mixture, then a layer of meat sauce.
Repeat the layers, finishing with meat sauce on top.
Sprinkle mozzarella and parmesan cheese evenly over the top.
Bake for 35 to 40 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for about 10 minutes before slicing and serving.
Servings and timing
This recipe serves 6 to 8 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: about 1 hour
Variations
Use ground turkey or chicken instead of beef for a lighter option.
Add spinach or mushrooms to the layers for extra vegetables.
Swap cottage cheese for ricotta for a smoother texture.
Include a pinch of red pepper flakes for a bit of heat.
Use a mix of cheeses like provolone or cheddar for a different flavor profile.
Storage/Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm larger portions in the oven at a low temperature until heated through.
You can freeze lasagna for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I make sour cream lasagna ahead of time?
Yes, you can assemble it in advance and refrigerate until ready to bake.
Can I freeze it before baking?
Yes, assemble the lasagna, cover tightly, and freeze. Bake from thawed or add extra baking time if frozen.
What does sour cream add to lasagna?
It adds creaminess and a slight tang that enhances the overall flavor.
Can I use ricotta instead of cottage cheese?
Yes, ricotta works well and gives a smoother consistency.
How do I prevent watery lasagna?
Drain the meat well and avoid overly watery sauces.
Can I make it vegetarian?
Yes, replace the meat with vegetables like zucchini, spinach, or lentils.
How long should I let it rest before serving?
About 10 minutes to allow it to set and slice more easily.
Can I use oven-ready noodles?
Yes, just ensure there is enough sauce to cook them properly.
What cheese works best on top?
Mozzarella is ideal for melting, with parmesan for added flavor.
Can I reheat it multiple times?
It’s best to reheat only what you plan to eat to maintain quality.
Conclusion
Sour cream lasagna is a deliciously creamy take on a beloved classic, offering layers of rich flavor and comforting texture. It’s perfect for family dinners, gatherings, or meal prep, and is sure to become a favorite in your recipe collection.
PrintSour Cream Lasagna Recipe
A rich and comforting sour cream lasagna layered with tender pasta, savory meat sauce, and a creamy, tangy cheese mixture. This hearty dish is perfect for family meals and satisfying leftovers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese or ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until browned. Drain excess fat.
- Stir in tomato sauce, tomato paste, oregano, salt, and pepper. Simmer for about 10 minutes.
- In a bowl, mix sour cream, cottage cheese or ricotta, and egg until smooth.
- Preheat the oven to 180°C (350°F).
- Spread a thin layer of meat sauce on the bottom of a baking dish.
- Add a layer of noodles, followed by the sour cream mixture, then meat sauce.
- Repeat layers, finishing with meat sauce on top.
- Sprinkle mozzarella and parmesan cheese evenly over the top.
- Bake for 35 to 40 minutes until the cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add spinach or mushrooms for extra vegetables.
- Use ricotta for a smoother texture instead of cottage cheese.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Let the lasagna rest before slicing to help it hold its shape.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
