Italian Lasagna Recipe. This old fashioned classic three cheese lasagna is creamy topped with sour cream.
I concocted this when I couldn't find that restaurant taste and quality from other recipes that I tried. My son added the sour cream to my original recipe over 30 years ago and we have been eating it that way ever since.
Add toasted butter and garlic bread for an amazing meal!
1 (8 oz.) box lasagna noodles
1 tablespoon extra virgin olive oil
1 lb. lean chuck ground beef
1 large bell pepper, chopped
1 medium onion, chopped
2 (28 oz.) cans crushed tomatoes
3 garlic cloves, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon oregano
1/3 cup sour cream
2/3 cup Ricotta cheese
2 tablespoons fresh parsley, chopped
1/4 cup ground Romano Cheese
3 cups Mozzarella cheese, grated
Cook noodles according to directions on box until tender. While noodles are cooking, place into a saucepan or large skillet, olive oil, ground beef, bell pepper, and onion. Saute on medium heat until all pink color is gone from beef.
Add tomatoes, minced garlic, sugar, salt, and oregano to pan. Cover pan and simmer on low heat, stirring frequently to prevent sticking, until thickened to the consistency of spaghetti sauce. Takes about 15 minutes.
While sauce is cooking, mix sour cream and Ricotta cheese in a bowl and set aside.
When noodles and sauce are ready, assemble lasagna in a 9" x 13" baking pan. Layer 1/3 of cooked noodles in bottom of pan. Next layer 1/2 sour cream mixture. Sprinkle with 1/2 of parsley. Next spread on 1/2 of the tomato sauce. Sprinkle with 1/2 of the Romano cheese.
Add another layer as above. Top last layer with last 1/3 of noodles. Sprinkle Mozzarella cheese over all. Bake in a preheated 350F. oven for 25-30 minutes, just until cheeses are melted and starts to brown slightly.
Let cool a few minutes before serving. The cheeses get very hot!
Serve with a tossed salad and toasted garlic bread for a delicious, complete meal.
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