1 1lb ground beef or ½ lb ground beef and ½ lb ground pork

½ tsp dried oregano, basil and thyme or 1 tbs each if fresh

2 cloves garlic (I used minced garlic in the jar about 1 tsp)

1 white or yellow onion roughly chopped

2 cans tomato sauce (approx 15 oz)

1 can diced tomatoes (approx 15 oz plain or if you use seasoned omit the dried seasoning above)

Salt to taste

1 8oz container sour crème (I use non fat)

1 box no cook lasagna noodles

1 16 oz package shredded mozzarella cheese (you don’t have to use it all)

Parmesan-regianno or parmesan cheese (whatever you prefer)

Brown meat in a saucepan until crumbled and cooked through. Reduce heat and add seasonings, garlic and onion. Add 1 ½ cans tomato sauce (save at least ½ can) and diced tomatoes. Reduce heat and let barely simmer for approx 30 minutes. Taste sauce and adjust seasonings, garlic and add salt to taste.

Remove from heat and stir in sour crème. Let sit until slightly cooler (or put the lid on and put in the fridge for future use). I often make the sauce on the weekend and build/cook the lasagna another day.

In a 9 x 13 baking dish pour remaining ½ can tomato sauce and spread coating bottom of the entire pan. Lay 4 lasagna noodles over lapping slightly in bottom of dish. Cover with meat sauce. Sprinkle with cheese. Repeat again with noodles, sauce and cheese two times more using more cheese on the top layer. Sprinkle with parmesan cheese.

Bake at 350 degrees uncovered for 45-60 minutes until bubbly. Cover with foil if necessary.

Important: Let cool/set 45 minutes before serving

Uncooked lasagna can be wrapped in foil and frozen. It makes a great gift for a family. You can also divide up the cooked lasagna into portions and freeze for future meals.

I’m here by way of Simply Sara’s blog. She warmly recommended your blog and Chocolate Chip Cookie Pie when she participated in my chocolate roundup today.