clstephenson's Notes:
Expand1/2 pound Ground Italian Sausage Ask a question about this ingredient
1/2 pound Lean Ground Beef Ask a question about this ingredient
1 Large White or Yellow Onion (chopped) Ask a question about this ingredient
1 tablespoon Minced Garlic Ask a question about this ingredient
30 ounces Diced Tomatoes Ask a question about this ingredient
15 ounces Tomato Sauce Ask a question about this ingredient
2 tablespoons Fresh Basil or 1 tablespoon Dried Ask a question about this ingredient
1 teaspoon Dried Thyme Ask a question about this ingredient
1 teaspoon Dried Oregano Ask a question about this ingredient
16 ounces Container of Sour Cream (Non-Fat works just as well) Ask a question about this ingredient
16 ounces Mozzeralla Cheese Ask a question about this ingredient
1 cup Grated Parmesan Cheese Ask a question about this ingredient
1 Box No Boil Lasagna Noodles Ask a question about this ingredient
Brown crumbled ground pork and beef in a dutch oven on medium high heat until cooked.
Ask a question about this stepAdd diced onions and garlic cook until onions are soft but not brown.
Ask a question about this stepAdd diced tomatoes and 1/2 of the tomato sauce.
Ask a question about this stepStir in herbs and reduce to a simmer for 45 minutes.
Ask a question about this stepRemove from heat.
Ask a question about this stepWhen slightly cooled stir in sour cream.
Ask a question about this stepPour remaining tomato sauce in a 9x13 baking dish. Spread to cover the entire bottom of the dish.
Ask a question about this stepLayer lasagna noodles slightly overlapping in a single layer.
Ask a question about this stepTop with a layer of sauce mixture.
Ask a question about this stepLightly sprinkle mozzarella cheese over the top.
Ask a question about this stepRepeat slightly pressing lasagna noodles. Continue until sauce is used or pan is full.
Ask a question about this stepThe last layer of mozzarella cheese should almost completely cover the top.
Ask a question about this stepSprinkle parmesan cheese over the top.
Ask a question about this stepCook 50-60 minutes at 425 until bubbly. Cover with foil if cheese begins to brown.
Ask a question about this stepLet rest for 45 minutes before cutting and serving.
Ask a question about this stepFreezes well. Great gift!
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
