This is my grandma's best lasagna recipe, except I use sour cream instead of ricotta (a trick I picked up from my mother-in-law). She always made it for birthdays and special occasions. This makes a large amount, so I halve it when making it for my boyfriend and myself. It's very cheesy, so sometimes I add a little extra tomato sauce.
Ingredients
- ground pork sausage: 0.5 pound
- ground beef: 0.5 pound
- clove garlic: 1 piece (minced)
- tomatoes: 1 can (28 ounce can, diced)
- tomato sauce: 1 can (8 ounce can)
- parsley: 1 Tbsp (dried)
- basil: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- pinch white sugar: 1 piece
- lasagna noodles: 1 pack (8 ounce pack)
- sour cream: 1 container (16 ounce container)
- mozzarella cheese: 2 packages (12 ounce packages, divided, shredded)
- Parmesan cheese: 0.75 cup (grated)
- pitted green olives: 0.5 cup (chopped)
- eggs, lightly: 3 piece (beaten)
- salt: 2 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Cook sausage, ground beef, and garlic in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Drain any excess grease.
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Stir in 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 thickened, about 30 minutes.
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When the sauce has simmered for about 15 minutes, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
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Stir sour cream, 1/2 of the mozzarella, Parmesan, olives, eggs, salt, and pepper together in a bowl.
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Assemble the lasagna: Spread a thin layer of meat sauce evenly over the bottom of a 9x13-inch baking dish. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the cheese mixture; repeat layers two more times with remaining noodles, sauce, and cheese mixture. Sprinkle remaining mozzarella evenly over top.
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Bake in the preheated oven until sauce is bubbly and the cheese is golden brown, about 30 minutes.
