Reviewed: Mar. 11, 2012

I've had a good lasagna recipe for the last year that calls for cottage cheese or ricotta. But most of the time I don't have these two ingredients on hand, so I really wanted to give this sour cream version a try. I followed the recipe pretty close, I only added more garlic. The verdict? My family loved it! I didn't tell them initially what diary product I used so they were quite astounded by the addition of sour cream. It is rather hard to tell sour cream apart from cottage cheese. Ricotta, on the other hand, has distinct characteristics that the other two cannot create. Anyway, the flavor was exceptional and I am extremely happy with the results. Since I always have sour cream in the fridge, lasagna will be made more often.

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Reviewer:

sabbathsupper

Reviewed: Mar. 5, 2012

This was the first time I ever made lasagna. I tried this one because of the reviews and so glad I did it was great and easy..I was very successful in making this lasagna. Everyone raved about it and the pan was empty at the end of the event. Will make again. I'm so glad I doubled the recipe for a large size lasagna...next time I'll make two. I left out the salt and olives.

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2 users found this review helpful

Reviewer:

missvee

Reviewed: Jan. 28, 2012

It's a wonderful recipe, finished in only one seating ^_^ thanks so much for sharing... I never made Lasagna so I really wanted to try this out. I had to cut the ingredients to half coz I wasn't looking at the quantity I needed when buying the ingredients. Anyways, this recipe is very fitting for customization so don't fret so much. I also had to customize, I had no parsleys, I added italian seasoning instead (saw from another lasagna recipe). I also didn't have Pork Sausage, So I used Sweet pork longganisa (a philippine equivalent of chorizo). I added tomato paste too for a stronger flavor.

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4 users found this review helpful

Reviewer:

Yianne21

Reviewed: Jan. 23, 2012

I've been searching for the perfect lasagne recipe, and this is it! Not watery, sliced perfectly, and looked beautiful. My family loved it.Very easy to make. I didn't have sausage so I used all ground beef, and it tasted fine. I added a little more cheese on top to make a good, thick layer. Definitely keeping this one.

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4 users found this review helpful

Reviewer:

soccerwidow23

Reviewed: Dec. 4, 2011

I really like this one. Turned out great. Thanks.

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5 users found this review helpful

Reviewer:

Sony

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: New York, New York, USA

Reviewed: Oct. 31, 2011

This was the best lasagna ever! I did change it a bit though which is why I only gave it a 4. My changes are as follows: Sauté 1 finely chopped onion, 1 shallot, 3 cloves of garlic, 2 tsp oregano & 2 tsp basil, a handful of fresh chopped parsley and salt and pepper in 2 tlbs butter. When this started to sweat I added in 2 links of chopped up hot Italian sausage (I’d rather a piece of sausage then it crumbled up in my sauce) once this was cooked through maybe 4-5 minutes I added the ground beef & cooked until it was browned. I didn’t drain the meat. Then the diced tomato’s, the tomato sauce as well as ½ can tomato paste. I cooked on low for 2 hours. I also made some really small meatballs starting by frying them and finished cooking them in the sauce. For the cheese filling I used ½ container of sour cream & ½ container of cottage cheese, 1 egg, mixed in the parm & mozza and some S&P. Baked in a 350 oven for 45min (covered) then turned the oven up to 425 and cooked for another 10-15 minutes uncovered until it as brown as you like. Let sit for 15 minutes so the cheese can set. My hubby said it was the best he’s ever had!!! It was delish!

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Reviewer:

KellyS

Reviewed: Sep. 16, 2011

Not only is this very tasty, it solved a huge problem for me ... my kids hate ricotta and I had pretty much given up serving lasagna at home. While this does not have a completely tradititional feeling, it is very good, and it's an easy lasagna to make as well. Like many of the other reviewers, the only change I make is to leave out the olives.

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9 users found this review helpful

Reviewer:

Terri O.

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Reviewed: Aug. 29, 2011

I found this when I promised my husband lasagna but then realized I had no ricotta! I used my own homemade Italian sausage sauce and did not use olives. The only part I did use of this recipe was the cheese mixture...Wow! So I am rating this entire recipe 5 stars because that alone is worthy. I have made this twice...once using regular extra wide noodles and once using no boil noodles. They both turned out delish!

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7 users found this review helpful

Reviewer:

~*Brandy Lee*~

Reviewed: Jun. 2, 2011

I found this recipe in a panic because I did all my shopping and came home WITHOUT my ricotta or even some cottage cheese. I used the "Ingredients" feature on AR and came across this delicious recipe. I used my own sauce mix and subbed this sour cream mixture for the ricotta. It was a hit--and even better the second day!

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7 users found this review helpful