Lasagna with sour cream sauce
8 servings
45 minutes
Lasagna with sour cream sauce is an original version of the classic Italian dish, where the creamy tang of sour cream harmonizes with the tenderness of minced meat and the aroma of basil. Italy is considered the birthplace of lasagna, and its layers symbolize a love for multi-layered flavors and traditions. In this recipe, traditional béchamel is replaced with a sour cream sauce mixed with tomato paste, giving the dish a soft tang and making it unique. Cheese melts in the oven to form a golden crust while spices fill the dish with warm, comforting notes. This is an ideal treat for a family dinner or festive table that can be served with a glass of red wine and fresh salad. Lasagna is not only hearty but also surprisingly cozy – a true gastronomic embrace that creates an atmosphere of warmth and hospitality.
1
Fry the minced meat until half-cooked. Add finely chopped onion, salt, pepper, and fry until the liquid evaporates.
- Ground meat: 1 kg
- Onion: 1 piece
- Mixed peppercorns (four peppers): to taste
- Dried basil: to taste
2
Mix sour cream, tomato paste, and spices until smooth. Add boiled water to make the sauce liquid.
- Sour cream 10%: 300 g
- Tomato paste: 3 tablespoons
- Water: 1 glass
3
Grease a deep baking dish with a little vegetable oil and lay out the lasagna sheets. On top of the lasagna sheets, place a portion of the fried minced meat, pour sauce over it, and sprinkle with cheese. Repeat for a few more layers.
- Vegetable oil: 2 tablespoons
- No-boil lasagne sheets: 24 pieces
- Ground meat: 1 kg
- Sour cream 10%: 300 g
- Cheese: 300 g
4
We cover the last layer with lasagna leaves, pour sauce over it, and sprinkle with cheese.
- No-boil lasagne sheets: 24 pieces
- Sour cream 10%: 300 g
- Cheese: 300 g
5
Place in a preheated oven at 200 degrees for 40-45 minutes.
