Grandma's Best Ever Sour Cream Lasagna Recipe - Allrecipes.com
Grandma's Best Ever Sour Cream Lasagna Recipe
  • READY IN ABOUT 2 hrs

Grandma's Best Ever Sour Cream Lasagna

Read Reviews (52)

"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!" —  

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Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  5. 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.
  6. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2009

I was out of ricotta so I tried this recipe and my family loved it! I used Barilla basil and tomato sauce in a jar and even threw in a cup of leftover spaghetti sauce. I used parmesan from a package- finely shredded. I have a "scratch" lasagna recipe that I have used for years that my family liked but never have I had so many raves. Going in my recipe box!

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Most Helpful Critical Review
Jul 02, 2009

This was pretty good, but still didn't have that "something" that I've been looking for. I found the sauce to be very bland, even after adding more spices to it. I can say, though, that the sour cream was very good and both my hubby and I were quite pleased with that. I just need to find that really good spaghetti sauce recipe and this would be perfect.

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May 19, 2009

I am not a huge fan of ricotta so I tried this recipe out. The lasagna was very tasty and had tons of flavor! My boyfriend was skeptical about the sour cream but it was delicious. He ate almost half the entire dish! I followed the recipe to a T and the only suggestion I would make is boiling the pasta for a little while longer so that it is much softer and easier to cut with a fork when done. It does not quite taste like traditional lasagna, but it will definitely be making its way onto my dinner table again. Thanks!

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Sep 10, 2010

this was great! i did change it up some, i left out the olives and i used half sour cream half riccotta, and i also used a bigger can of tomato sauce and increased the amount of spices in the sauce. i put a lot more mozzerella in it when i made it for my brother, but i like the amount in the original recipe. i'll be keeping this one!

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Apr 28, 2009

Not really what you would expect from lasagna, but amazing. I made it tonight and was very pleased.

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Jul 07, 2010

I have made this recipe several times and love it! I follow the recipe exactly except I omit the olives (although I would like them, my family wouldn't) and use fresh basil when I have it. This is the best lasagna recipe I have made, thank you!

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Jul 19, 2010

This receipe is sooooooo good!! I do not care for ricotta cheese or cottage cheese so I have never found a lasagna that I liked until tonight. I did make a few changes to the receipe only due to the fact that I did not have all the indredients on hand. Instead of making the sauce I used a sausage onion spaghetti sauce that I had in the panty (it had chunks of tomato, onion, and sausage in it). I also used a 'hot' pork sausage. After the first bite my husband and i are hooked. I will be making this dish again and again!!! Thank you for sharing!!!

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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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Nutrition

  • Calories
  • 670 kcal
  • 34%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 2106 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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