Silky Smooth Sour Cream Lasagna

Silky Smooth Sour Cream Lasagna


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Skip the classic ricotta and try out this trick for a creamy (and still delicious) lasagna. The combination of sour cream and Parmesan will match up perfectly with this seasoned meat sauce.

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Time needed

10 min preparation + 60 min cooking

Serving Size / Yield

8-12 servings


  • 1 (8 oz.) package lasagna noodles, cooked and drained
  • 1 lb. lean ground beef
  • 3 cloves garlic, minced
  • 1 (28 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 T. oregano
  • 1 tsp. sugar
  • 1 (16 oz.) container sour cream
  • 3 eggs
  • 1 C. Parmesan cheese, grated
  • Salt and pepper to taste

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In a large skillet, brown beef and sauté garlic. Break up cooked beef and add in tomatoes, sauce, oregano, and sugar. Mix well and simmer for about 20 minutes to thicken. In a large bowl, combine sour cream, eggs, Parmesan, salt, and pepper until smooth. Spread a thin layer of tomato sauce in the bottom of a baking dish and layer noodles, ½ of the meat sauce, ½ of the cheese mixture, and repeat once more. Top with extra noodles and Parmesan or any preferred cheese. Bake at 375 degrees for 40 minutes.

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