Grandma's Best Ever Sour Cream Lasagna Recipe

Name: Grandma's Best Ever Sour Cream Lasagna
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 0.5 pound ground pork sausage; 0.5 pound ground beef; 1 clove garlic, minced; 1 (28 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 1 tablespoon dried parsley; 0.5 teaspoon dried basil; 0.5 teaspoon dried oregano; 1 pinch white sugar; 1 (8 ounce) package lasagna noodles; 1 (16 ounce) container sour cream; 2 (12 ounce) packages shredded mozzarella cheese, divided; 0.75 cup grated Parmesan cheese; 0.5 cup chopped pitted green olives; 3 large eggs, lightly beaten; 2 teaspoons salt; 0.25 teaspoon ground black pepper

Cook Time: 70 minutes

Ingredients

pound ground pork sausage
pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
teaspoon dried basil
teaspoon dried oregano
1 pinch white sugar
1 (8 ounce) package lasagna noodles
1 (16 ounce) sour cream
2 (12 ounce) packages shredded mozzarella cheese, divided
cup grated Parmesan cheese
cup chopped pitted green olives
3 large eggs, lightly beaten
2 teaspoons salt
teaspoon ground black pepper

Directions

Step 1: Preheat the oven to 375F (190C).

Step 2: In a large skillet, cook the ground sausage, ground beef, and minced garlic over medium-high heat, stirring occasionally, for 5-7 minutes, until browned and crumbly. Drain any excess grease.

Step 3: Stir in the diced tomatoes, tomato sauce, dried parsley, basil, oregano, and sugar. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes, stirring occasionally, until the sauce thickens.

Step 4: While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook, uncovered, stirring occasionally, for about 8 minutes until tender yet firm to the bite. Drain the noodles.

Step 5: In a separate bowl, stir together the sour cream, half of the shredded mozzarella, Parmesan cheese, chopped olives, beaten eggs, salt, and pepper.

Step 6: To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Layer 1/3 of the lasagna noodles over the sauce, followed by 1/3 of the remaining meat sauce and 1/3 of the cheese mixture. Repeat the layers two more times with the remaining noodles, sauce, and cheese mixture.

Step 7: Sprinkle the remaining mozzarella cheese evenly over the top of the lasagna.

Step 8: Bake the lasagna in the preheated oven for about 30 minutes, until the sauce is bubbly and the cheese is golden brown.

Nutrition Facts (per serving)

Calories	670
Total Fat	42g (54%)
Saturated Fat	22g (110%)
Cholesterol	189mg (63%)
Sodium	2106mg (92%)
Total Carbohydrate	31g (11%)
Dietary Fiber	2g (9%)
Total Sugars	6g
Protein	41g (83%)
Vitamin C	11mg (12%)
Calcium	888mg (68%)
Iron	5mg (28%)
Potassium	602mg (13%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Grandma's Best Ever Sour Cream Lasagna

Origin and History

Lasagna, a quintessential Italian dish, is beloved worldwide for its hearty layers of pasta, sauce, and cheese. While its exact origins are a matter of debate, the modern lasagna is often traced back to the Emilia-Romagna region of Italy, where it evolved from ancient Roman dishes. However, the version known today in the United States is a more recent innovation, combining elements from various Italian-American communities.

Grandma's Best Ever Sour Cream Lasagna adds a unique twist to the traditional recipe by incorporating sour cream into the cheese mixture. This variation, beloved by many for its rich and creamy texture, is a great option for those who are not fond of ricotta cheese, which is typically used in traditional lasagnas.

Regional Differences

Lasagna recipes can vary greatly depending on the region of Italy or the cultural preferences of the cook. For example, in Naples, lasagna is often made with a rich, meaty ragu and mozzarella, while in other regions, it may be made with bchamel sauce and fresh vegetables. In the United States, lasagna has evolved into a comfort food that features ground meat (usually beef or pork), tomato sauce, and various cheeses.

The inclusion of sour cream in this lasagna recipe is a distinctly American touch, diverging from the traditional Italian approach. The tanginess of sour cream complements the savory meat sauce, giving the dish a creamier and less acidic flavor profile than its Italian counterparts. Additionally, green olives in this recipe provide a unique salty bite that contrasts with the richness of the cheese and meat layers.

How It Differs From Similar Dishes

Compared to traditional lasagna, which relies on ricotta cheese or bchamel, this version replaces ricotta with sour cream, offering a smoother and tangier alternative. This change makes the lasagna slightly more accessible for those who dislike the grainy texture of ricotta. Another distinctive feature is the use of green olives, which infuse the dish with a Mediterranean flair that is not commonly found in standard lasagna recipes.

Moreover, unlike some lasagna variations that focus on intricate sauces or layers of fresh vegetables, this recipe keeps the focus on simplicity and the comforting combination of meat, cheese, and pasta. Its perfect for busy families looking to enjoy a hearty, flavorful meal without too much fuss.

Where Is It Usually Served?

This sour cream lasagna is a crowd-pleaser that is typically served as a hearty dinner. Its ideal for family gatherings, holidays, or potluck dinners where a satisfying dish is needed to feed a group. The rich, creamy layers make it a comforting choice for any occasion. It is commonly paired with a fresh green salad, garlic bread, or a light vegetable side dish to balance the richness of the lasagna.

While this version might not be found in traditional Italian trattorias, it is a staple in many American kitchens, especially those seeking an easy, family-friendly twist on classic Italian comfort food.

Interesting Facts

The word "lasagna" originally referred to the pot used to cook the dish, rather than the dish itself. The term comes from the Greek word "laganon," referring to flat dough sheets.
Lasagna has been enjoyed for thousands of years, dating back to ancient Rome, where a dish similar to modern lasagna was made with layers of dough and a variety of fillings, including meat and sauce.
The inclusion of sour cream in lasagna was popularized in the United States in the 20th century, particularly among households seeking a less acidic alternative to ricotta cheese.
Many variations of lasagna exist across the world, including vegetarian versions, seafood lasagna, and even dessert lasagnas using sweet fillings and layers of pastry.

FAQ about Grandma's Best Ever Sour Cream Lasagna Recipe

Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in an oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave it for 3-5 minutes, depending on the portion size.

Yes, you can freeze the lasagna. After assembling, wrap it tightly in plastic wrap or foil, then store it in a freezer-safe container or bag. It can be frozen for up to 3 months. To cook from frozen, bake at 375°F (190°C) for 60-75 minutes, or until heated through.

Yes, you can substitute the sour cream with ricotta cheese or cream cheese if you prefer. However, this will alter the flavor and texture slightly. Ricotta will give a more traditional lasagna feel, while cream cheese will make the dish richer and creamier.

To make the lasagna spicier, you can add red pepper flakes to the meat sauce, use a spicy sausage, or incorporate jalapeños into the cheese mixture. Adjust the amount to your desired spice level.

Yes, you can use no-boil lasagna noodles. Just be sure to follow the instructions on the package for baking times, as no-boil noodles generally require a longer cooking time or more sauce to properly soften during baking.

To avoid a watery lasagna, make sure to drain the meat sauce well after cooking, and avoid using too much liquid. Also, don't overcook the noodles, as they can release excess moisture during baking. Let the lasagna sit for 10-15 minutes after baking to allow the layers to set before serving.

Yes, you can assemble the lasagna a day ahead and refrigerate it overnight. This allows the flavors to meld together. When ready to bake, preheat the oven and cook as directed, adding a few extra minutes to account for the chilled ingredients.

If you don't like green olives, you can substitute them with black olives, or omit them entirely. Alternatively, you could use capers for a tangy, briny flavor.

Yes, you can make this lasagna vegetarian by substituting the meat with vegetables such as mushrooms, zucchini, and spinach. You can also use a plant-based sausage or ground meat substitute.

Yes, you can experiment with different types of cheese. For example, you can use provolone, gouda, or even goat cheese instead of mozzarella. However, keep in mind that the flavor and texture of the lasagna will change.

Comments

Laura

10/06/2025 01:52:54 PM

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!

Alyssa

05/18/2009 08:46:57 PM

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!

redsandbeach13

09/09/2010 07:54:36 PM

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!

Heather Lindquist

02/12/2012 08:22:30 PM

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!!!

GOODJUJU

07/06/2010 07:39:27 PM

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!

Terri O

09/16/2011 12:03:42 PM

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.

dinahc

03/17/2010 03:41:38 PM

Very good! My husband does not like Ricotta Cheese, so this was perfect. I plan to omit the salt next time; it was not needed. I also used no-boil noodles and it came out perfectly.

Brandy Lee

08/29/2011 11:36:20 AM

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!

SunnyByrd

04/04/2010 09:51:38 PM

Great! I followed the recipe exactly, except I used no-boil noodles and cut out the salt from the sour cream mixture. Sour cream is an excellent idea and the texture from the egg made it very ricotta-like (much more so than cottage cheese). I actually found this recipe while searching for a main dish with green olives and I loved the little bite they gave it. I'm bummed I couldn't get a good picture of this, but will try next time I make it. The guys loved it, so it looks like that will be soon. Thanks for the recipe!

Kelly Spanach

10/31/2011 08:02:32 AM

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!

scott

01/23/2011 03:04:11 PM

I made this lasagna with fire roasted diced tomatos, 1 medium spanish onion, 8 cloves of garlic and a dash of worcestershire sauce. My wife and I consumed the entire pan in 3 days. A simple and fantastic recipe, thank you for sharing this with us.

Alexander Cruz

04/06/2025 01:07:12 AM

Even my dad admitted it was tasty.

Stephanie Harris

04/05/2025 02:25:04 PM

Quick to make and full of flavor.

Reginald Pinkney Sr

12/26/2024 02:55:32 AM

This recipe turned out great. I did add a couple of shakes of garlic salt to meat sauce mixture while it was simmering. I also didn't see in the recipe of when and where to add the minced garlic leaf. I didn't have garlic leafs but I did have minced garlic in a little jar, so I put just about a 1/2 tablespoon in the meat sauce as well. Overall my wife and I loved it and for now on I will be making it this way.

MatureFrog8406

12/05/2024 08:08:05 PM

I made it my first lasagna I added bacon bits in with the ground beef omitted the sausage and used cream cheese with the sour cream because I didn’t have enough mozzarella.

BoldToast3925

11/16/2024 08:11:27 PM

I don’t like ricotta and don’t always want a bechamel. This is a great version and my go to from now on. Really, really good.

Christine Davis

07/18/2024 03:07:45 AM

Turned out exactly like the photo!

patty

06/07/2024 04:03:50 PM

It’s perfect! Everyone loves “my” lasagna! I sometimes tell them it’s made with sour cream! My husband doesn’t like ricotta at all. So this is the perfect recipe for our family!

wwwsexyrjgwebsite

10/11/2023 07:12:52 PM

This sounded interesting....so i made it this past weekend.....was surprised how good it was. Couldn't tell it was sour cream..Also I used a jarred sauce. Will definitely make it again, but will use light sour cream.

PerkyJam2250

03/08/2023 10:14:25 PM

yummy! way cheaper to make with sour cream. turned out amazing

Cook Time: 15 minutes