Ingredients

The following ingredients have 8 Servings
  • 2 pounds ground beef
  • 36 ounces of your favorite pasta sauce (or around that amount of sauce)
  • 16 ounces sour cream
  • 16 ounces ricotta cheese
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded mozzarella cheese
  • Oven ready lasagna noodles (or regular lasagna noodles cooked, and drained)
  • Dried parsley or chopped fresh basil (for garnish (if desired))

Instruction

  • Preheat oven to 375 degrees F. Pour about 1/4 cup pasta sauce in the bottom of a 9-inch by 13-inch baking dish. Turn the dish so the sauce evenly coats the bottom of the dish in a thin layer, adding more sauce as needed.
  • Heat a large skillet over medium-high heat. Cook ground beef until browned and no pink remains, 6 to 8 minutes, breaking the meat into small chunks as it cooks. Drain the grease.
  • Return the skillet to the stove. Reduce heat to medium-low. Add in all but 1/2 cup of the pasta sauce. Stir to combine. Bring to a simmer, stirring occasionally.
  • In a medium mixing bowl, stir together sour cream and ricotta until smooth and well combined. Add basil, nutmeg, parsley, salt, and pepper; stir to combine. (Feel free to adjust the seasoning to your taste. I like a lot of nutmeg and go heavy on it when I make this dish.)