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Grandma's Best Ever Sour Cream Lasagna

"This is my grandma's famous recipe, except that I use sour cream as opposed to the conventional cheeses (a trick I picked up from my mother-in-regulation). She constantly made it for birthday dinners and special events. This makes a large amount. I halve it whilst making it for my boyfriend and myself. It's very tacky - once in a while I upload a little greater tomato sauce. Enjoy!"

Ingredients :

1 (eight ounce) package lasagna noodles
1/2 pound ground pork sausage
half of pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (eight ounce) can tomato sauce
1 tablespoon dried parsley
1/2 teaspoon dried basil
half of teaspoon dried oregano
1 pinch white sugar
1 (sixteen ounce) box sour cream
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese
half cup chopped pitted green olives
2 teaspoons salt
1/four teaspoon floor black pepper
2 (12 ounce) applications shredded mozzarella cheese, divided

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H50M

Preheat oven to 375 stages F (one hundred ninety levels C).
Fill a huge pot with lightly salted water and produce to a rolling boil over high heat. Stir inside the lasagna noodles, and go back to a boil. Cook, uncovered, stirring from time to time, till the pasta has cooked via, but continues to be corporation to the chunk, about eight mins. Drain.
Heat a huge skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic till the meat is crumbly, flippantly browned, and not purple. Drain any extra grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then lessen the warmth to medium-low, and simmer, stirring every so often, till the sauce is thickened, approximately 30 minutes.
Stir together the bitter cream, eggs, Parmesan cheese, inexperienced olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
To assemble the lasagna, spread a thin layer of the beef sauce lightly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the final meat sauce, 1/3 of the sour cream combination. Repeat this layering 2 greater instances. Sprinkle the last mozzarella cheese lightly over the lasagna.
Bake in the preheated oven until the sauce is bubbly and the pinnacle is golden brown, about half-hour.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it lightly, and make smooth-up less difficult.

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