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I’ve found that lasagna is always a crowd-pleaser. It’s simple to make for a crowd, but I also like that I can cook half of the recipe and freeze half for later. My favorite part about this recipe – besides how delicious it tastes – is the simple list of ingredients.
This recipe has been one that my family has been using for years. I remember growing up that lasagna was frequently served when we would all get together around the holidays. As I got older and started to make the meal for gatherings of my own, I began to tweak the recipe to make it easier to prepare. And in my slightly biased opinion – tastier.
I would not classify lasagna as one of those quick to whip up type of dinner recipes. But it is not active cooking the entire time, which I like since it leaves time to complete a few other tasks on your to-do list while prepping dinner for the evening.
For the sauce, I like to prep it all in one large saute pan (this is one of my favorites) to let all of the flavors come together. Start by browning the ground beef with the diced onion. Once the beef has been completely browned, add the garlic and parsley to the pan. Let these cook until it becomes fragrant.
Add the tomato sauce, tomato paste, and other spices to the pan. Cover and let the sauce simmer for about an hour. This will make your house smell so good.
When the sauce has about 15 minutes of cook time left, add the lasagna noodles to a boiling pot of water. I like to cook the noodles in a large stockpot with just enough water to cover the lasagna noodles by about half an inch. This way, it doesn’t take nearly as long to get the water boiling.
The assembly for this lasagna couldn’t be easier. Layer half of the noodles in the bottom of a 9 x 13″ pan. Spread half of the sour cream over the noodles using a spatula. Top the sour cream with half of the mozzarella cheese and the meat sauce. Repeat this layering process a second time. Top it all with a lot of grated parmesan cheese.
Bake the assembled lasagna at 350 for 30 minutes. Even though it’s tempting to eat right away, let it rest for about 10 minutes before cutting it into squares.
- 9 x 13" pan
- 1 lb Ground beef
- 1 med yellow onion chopped
- 1 tsp garlic powder
- 1 tbsp dried parsley
- 3 c tomato sauce
- 1 small can tomato paste
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 8 oz lasagna noodles
- 8 oz mozzarella cheese shredded
- 1 c sour cream
- ⅓ c parmesan cheese grated
- In a large saute pan, brown the ground beef with the chopped onion. Once browned, add the garlic powder and parsley and cook until fragrant.
- Add in the tomato sauce, tomato paste and spices. Mix together well. Cover and cook meat sauce for 1 hour.
- In a large pot, bring salted water to a boil and cook lasagna noodles.
- Place a layer of noodles into a 9 x 13" pan. Add half of the sour cream and spread over the noodles. Top the sour cream with half of the cheese followed by half of the sauce.
- Repeat the layers for a second time. Sprinkle the top with the parmesan cheese.
- Bake at 350° for 30 minutes. Let stand for 10 minutes and cut into squares.°