Lasagna

Lasagna with Meat Sauce and Sour Cream This is a simple lasagna, without béchamel sauce, where the sour cream makes the layers creamy and simplifies the preparation a bit. The Bolognese sauce needs time to reduce and develop flavor, but otherwise, the recipe is very straightforward. For a dish measuring approximately 20 x 30 cm, I usually use 10-12 lasagna sheets, depending on their size. Quick Info Total time: approximately 2 hours and 5-10 minutes Preparation time: about 10 minutes for sautéing the onion and preparing the meat, plus assembly time Cooking time: approximately 1 hour and 40 minutes for the sauce and 20-25 minutes in the oven Servings: the exact number depends on portion size; a 20 x 30 cm dish usually serves 6-8 portions Difficulty: easy Recipe type: main course, suitable for lunch or dinner Ingredients For the Bolognese sauce 1 onion, finely chopped 50 ml olive oil 600 g minced meat, a mix of beef and pork 100 ml white wine 2 teaspoons tomato paste 5 large tomatoes, peeled and diced, or one can of tomatoes Salt Pepper For assembly Approximately 10-12 lasagna sheets, depending on the size of the dish 300 g sour cream with at least 20% fat 100 g grated Parmesan cheese 125 g mozzarella, sliced thinly Instructions 1. Prepare the meat sauce Heat the olive oil in a pot and add the chopped onion. Sauté over medium heat for about 5 minutes until softened. There's no need to brown it heavily. Add the minced meat and mix well. Break up the chunks with a wooden spoon so that the meat cooks evenly and doesn't clump together. Pour in the white wine and let it reduce for about 5 minutes. Then add the tomato paste and diced tomatoes. Stir and let the sauce simmer on low heat for about an hour and a half. The sauce should reduce and become thick enough to be placed between the lasagna sheets. If it thickens too much during cooking, add a little water. Finally, adjust the seasoning with salt and pepper. 2. Prepare the ingredients for assembly Divide the meat sauce into four roughly equal portions. Also, divide the sour cream, as it will be used between layers and on top. Sprinkle the Parmesan in the inner layers and on top, while the mozzarella is placed only on top. There's no need to boil the lasagna sheets beforehand, as the sauce is moist enough to cook them in the oven. 3. Assemble the lasagna Place the first portion of sauce at the bottom of a dish measuring approximately 20 x 30 cm. On top, add 3-4 teaspoons of sour cream, then arrange 3-4 lasagna sheets to cover the sauce as much as possible. If the dish has rounded corners, you can break off a bit from the corners of the sheets. They will fit better, and it doesn't matter if they don't remain perfectly whole. Continue with the second layer of meat sauce. Add about a third of the remaining sour cream and a third of the Parmesan. Cover with lasagna sheets. Repeat the layering in the same order: lasagna sheets, meat sauce, sour cream, and Parmesan, until you finish the ingredients. In total, the lasagna should have three layers of sheets. The last portion of sauce should remain on top, followed by sour cream and Parmesan. Place the thin slices of mozzarella over these. 4. Bake the lasagna Put the dish in the oven and let the lasagna bake for about 20-25 minutes, until the mozzarella melts and begins to brown slightly. The time may vary slightly depending on the oven and how cold the ingredients are. It’s sufficient for the top to be well melted and lightly browned without drying out. Why I make this recipe often I like that it doesn't require béchamel sauce, especially on days when I want to prepare lasagna without making another pot of sauce. The sour cream makes the mixture creamier, and the meat sauce can be prepared in advance. It’s also a practical recipe for multiple servings. Lasagna cuts more easily after resting a bit, and leftovers can be stored and reheated without losing their texture completely. Tips Let the sauce simmer on low heat, not high. This way, it reduces gradually, and the meat remains in a thick sauce, not a watery mixture. If the sauce becomes too thick before assembly, thin it out with a little water. It’s important that it’s not dry, as the liquid in the sauce helps the lasagna sheets cook. The meat should be broken up well when added to the pot. Large chunks will feel uneven between the lasagna sheets. Don’t put too much sour cream in one spot. It’s easier to spread it in small amounts between layers. For easier assembly, arrange the sheets to cover as much surface area as possible, even if you need to break them. They don’t need to fit perfectly. Substitutions Sour cream can be replaced with béchamel sauce if you prefer the classic white sauce lasagna. This recipe is designed for sour cream, so use béchamel in its place between layers and on top. Fresh tomatoes can be replaced with a can of tomatoes, as mentioned in the recipe. If using fresh tomatoes, peel them before dicing. Variations You can use only beef or only pork, but the basic recipe uses a mix of beef and pork. The number of sheets can vary depending on the dish and the size of the sheets. For the 20 x 30 cm dish, about 10-12 sheets are needed, distributed in three layers. If the sheets are wider or narrower, you may need fewer or may need to slightly overlap them. The important thing is to cover each layer of sauce as well as possible. Serving Ideas Lasagna can be served right after it comes out of the oven when the mozzarella is still melted. For easier cutting, let it rest a bit before serving. It’s sufficient as a main course due to the combination of meat, pasta, and cheese. It can be served plain, without any additional sides. Frequently Asked Questions Do you boil the lasagna sheets beforehand? In this recipe, the sheets are not boiled beforehand. The meat sauce should remain moist enough, and then the sheets will cook in the oven. Can I use only canned tomatoes? Yes. The recipe allows for using a can of tomatoes instead of the 5 large peeled and diced tomatoes. What do I do if the meat sauce becomes too thick? Add a little water and stir. The sauce should not be dry, as it needs enough liquid for the lasagna sheets to cook well. Can I replace the sour cream with béchamel? Yes. The sour cream can be swapped for béchamel sauce if you prefer that variation. The layering idea remains the same. Why do the sheets break at the corners? If the dish has rounded edges, rectangular sheets may not always fit well. You can break off a bit from the corners to fit them more easily into the dish. It won’t affect the outcome. Nutritional Values The values are approximate and depend on the fat content of the meat, the type of sour cream, the exact amount of pasta, and the number of servings. The calculation below is indicative for 6 servings. One serving may contain approximately: 590-620 kcal 35-38 g protein 38-42 g carbohydrates 35-39 g fat Parmesan, mozzarella, oil, and meat contribute the most to the fat and protein intake. If the lasagna is divided into 8 servings, the values per serving will be lower. Storage and Reheating Leftover lasagna can be stored in the refrigerator, covered, for up to 2-3 days. Let it cool before putting it in the fridge, but don’t leave it out at room temperature for too long. To reheat, warm the portions until hot in the center. If reheating in the oven, cover the dish to prevent it from drying out too quickly, then uncover it towards the end if you want the mozzarella to heat and brown again.

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