✔ Updated · added exact jar and can sizes for a 9×13 pan, meat to 160°F
My sour cream lasagna swaps ricotta for a creamy layer of sour cream, parmesan and egg, layered with a beef and Italian sausage meat sauce, no-boil noodles and plenty of sliced mozzarella.
At a glance
The one tip that matters: Simmer the sauce until it's thicker than a pasta sauce and make sure every no-boil noodle is fully covered. That keeps the lasagna from turning watery or crunchy.
The sauce is built on one 24-oz jar of marinara and one 14.5-oz can of diced tomatoes, which is exactly enough for a 9×13-inch pan with three full layers. It bakes to a bubbling, golden top, slices into 10 generous squares and can be assembled a day ahead.
Why You'll Love This Lasagna
- Creamy without ricotta: sour cream, parmesan and egg bake into a smooth, tangy layer.
- No boiling noodles, and the sauce uses one standard jar and one standard can.
- Make-ahead friendly: assemble it a day early, or freeze it for a future dinner.
Can You Use Sour Cream in Lasagna?
Yes, and it works very well; I actually prefer it. In this recipe, sour cream takes the place of ricotta. Mixed with parmesan and an egg, it bakes into a smooth, creamy layer with a gentle tang that balances the rich meat sauce. Some people prefer it to ricotta because it has no grainy texture.
The egg is what keeps it from running: it sets the sour cream as the lasagna bakes, so the layers slice cleanly once the dish has rested. I use full-fat sour cream, which holds up best in the oven.
Ingredient Notes
- Sauce: one 24-oz jar of marinara or spaghetti sauce and one 14.5-oz can of diced tomatoes. The diced tomatoes give the sauce body and chunkiness.
- Meat: half ground beef and half Italian sausage gives the most flavor. Use all beef, or ground turkey, if you prefer, and add a pinch of fennel seed and red pepper flakes to make up for the sausage seasoning. Cook ground beef and pork to 160°F, and turkey to 165°F.
- Sour cream layer: 16 oz of full-fat sour cream, 1/2 cup of grated parmesan and 1 egg.
- Noodles: no-boil lasagna sheets soften in the sauce in the oven, saving a pot and a step. A standard 9-oz box has enough for a 9×13 pan.
- Mozzarella: sliced mozzarella melts into even layers. Shredded works too; use about 4 cups.
- Equipment: a 9×13-inch baking dish, a large skillet and a mixing bowl.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use the sizes given. One 24-oz jar of marinara plus one 14.5-oz can of diced tomatoes and 1 lb of meat makes about 6 cups of sauce, which fills three layers in a 9×13 pan. For an 8×8 or 9×9 pan, halve everything and use 2 noodles per layer.
- Thicken the sauce first. Simmer it until a spoon leaves a trail. Thin sauce is the main cause of watery lasagna.
- Cover every noodle. No-boil noodles soften in the sauce in the oven. Any exposed corners stay hard, so make sure each sheet is covered.
- Full-fat sour cream works best. Light or fat-free sour cream can separate and turn watery in the oven.
- Grease the foil. A light spray of oil on the underside stops it from pulling the cheese off when you uncover the dish.
- Let it rest. 15 to 20 minutes out of the oven lets the layers set, so the squares hold their shape.
- Using regular noodles? Boil them until just shy of al dente, drain and rinse, and reduce the covered baking time to 20 minutes.
Sour Cream Lasagna
10
servings30
minutes1
hour15
minutes470
kcal2
hours5
minutesA creamy lasagna made with sour cream instead of ricotta: a beef and Italian sausage sauce built on a 24-oz jar of marinara and a 14.5-oz can of diced tomatoes, layered in a 9×13 pan with no-boil noodles, a sour cream and parmesan layer and sliced mozzarella, then baked until bubbling and golden.
Ingredients
- For the Meat Sauce
1/2 lb ground beef (85% lean)
1/2 lb ground Italian sausage, casings removed
3 cloves garlic, minced (or 1 tablespoon jarred minced garlic)
24 oz marinara or spaghetti sauce (one 24-oz jar)
14.5 oz diced tomatoes, with juice (one 14.5-oz can)
1 tablespoon dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
- For the Sour Cream Layer
16 oz full-fat sour cream (2 cups)
1/2 cup grated parmesan cheese
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- To Assemble
12 sheets no-boil lasagna noodles (about one 9-oz box)
1 lb sliced mozzarella cheese
Directions
- Make the Meat Sauce
- Heat the oven to 375°F (190°C). Have a 9×13-inch baking dish ready.
- In a large skillet over medium heat, cook the ground beef and sausage for 8 to 10 minutes, breaking them up, until browned with no pink left and the meat reaches 160°F (71°C) on an instant-read thermometer. Spoon off the excess fat into a heatproof bowl and discard it once cooled.
- Stir in the garlic for 30 seconds, then add the 24-oz jar of marinara, the 14.5-oz can of diced tomatoes with their juice, the basil, parsley, oregano, salt and pepper. Simmer uncovered on low for 10 to 15 minutes, stirring occasionally, until the sauce is thicker than a pasta sauce. You should have about 6 cups, the right amount for a 9×13 pan.
- Make the Sour Cream Layer
- In a mixing bowl, stir together the sour cream, parmesan, beaten egg, salt and pepper until smooth.
- Assemble and Bake
- Spread about 1 cup of meat sauce over the bottom of the baking dish and lay 4 no-boil noodles on top in a single layer (they swell as they bake, so leave small gaps).
- Spread one third of the remaining meat sauce over the noodles, then one third of the sour cream mixture, then one third of the mozzarella slices. Repeat twice more (noodles, meat sauce, sour cream mixture, mozzarella), making sure every noodle is completely covered so it softens. Finish with mozzarella on top.
- Cover the dish with foil (lightly greased, so it doesn’t stick to the cheese) and bake for 25 minutes. Remove the foil and bake 20 to 25 minutes more, until the edges bubble, the cheese is golden and the center reaches 165°F (74°C).
- Let the lasagna rest for 15 to 20 minutes before cutting, so the layers set and slice cleanly.
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What to Serve With Sour Cream Lasagna
Lasagna is rich, so pair it with something fresh and something to mop up the sauce: a crisp Caesar or green salad, roasted or steamed green vegetables, and garlic bread or breadsticks. See our full list of sides for lasagna, and for more ideas browse our Italian recipes, the San Giorgio-style baked ziti or the baked ziti vs lasagna comparison.
Make Ahead, Storing and Reheating
- Make ahead: assemble the lasagna, cover tightly and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 to 15 minutes to the covered time.
- Leftovers: refrigerate within 2 hours of baking, covered, for 3 to 4 days.
- Freeze: wrap the cooled lasagna (whole or in portions) in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: warm single portions in the microwave, or a larger piece covered with foil at 350°F for 20 to 30 minutes, until it reaches 165°F (74°C) in the center.
Frequently Asked Questions
Can you use sour cream instead of ricotta in lasagna?
Yes. Sour cream mixed with parmesan and an egg makes a smooth, slightly tangy layer that replaces ricotta well. The egg helps it set as it bakes, so it doesn't run. Use full-fat sour cream, since light versions can turn watery.
What size jar of sauce do I need for lasagna?
For a 9×13-inch pan, use one 24-oz jar of marinara or spaghetti sauce plus one 14.5-oz can of diced tomatoes with 1 lb of meat. That makes about 6 cups of sauce, enough for three layers. For an 8×8 or 9×9 pan, halve it.
How do you keep lasagna from being watery?
Simmer the meat sauce until it's thicker than pasta sauce, drain the fat from the meat, use full-fat sour cream and let the baked lasagna rest for 15 to 20 minutes before cutting. No-boil noodles also absorb extra liquid as they bake.
Should lasagna be covered with foil when baking?
Yes, for the first part. Cover it with lightly greased foil for 25 minutes so the noodles steam and soften, then uncover for the last 20 to 25 minutes so the mozzarella browns and the edges bubble. The center should reach 165°F.
Can I make sour cream lasagna ahead or freeze it?
Assemble it, cover and refrigerate for up to 24 hours, then add 10 to 15 minutes to the covered baking time. Leftovers keep 3 to 4 days in the fridge. To freeze, wrap tightly and freeze for up to 3 months, thaw overnight and reheat to 165°F.
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Hi, I want to make your sour cream Lasagna – your recipe does not say what size jar of spaghetti sauce to use and it does not say what size can diced tomatoes to use. I was hoping to read comments to see if these questions were answered, but I do not see any comments.
Good question, Joyce! Use a standard 24-oz jar of spaghetti sauce and a 14.5-oz can of diced tomatoes. I’ve flagged the recipe so the sizes get added to the card.
thank you so much for this recipe that’s an alternative to ricotta cheese!
You’re so welcome, Cecilia! Sour cream is a delicious, creamy swap for ricotta, and I’m glad you enjoyed the lasagna.