By: Jamie Petterson
4 Servings
  • 1 pound Ground Chuck
  • ½ cup water
  • 1 cup chopped Onion
  • 2 teaspoon Vinegar
  • 2 teaspoon crushed Oregano
  • 9 cooked lasagna noodles
  • 1 teaspoon minced Garlic 8 oz.
  • Sour Cream
  • 2 cans Tomato soup 12 oz.
  • Mozzarella Cheese
  • ½ teaspoon salt 12 oz.
  • Provolone Cheese
  •  In saucepan brown ground chuck, onion, garlic and oregano.
  • Add soup, water, salt and vinegar.
  • Simmer 30 minutes stirring now and then.
  • In 9 X 13 pan, arrange 3 alternate layers of meat sauce, noodles, sour cream and cheeses.
  • Bake at 375⁰ for 30-45 minutes or until top cheese is brown.
  • Let stand 15 minutes before serving.

I combined two recipes, Cheese and Pasta and my Lasagna recipe because I liked the sour cream better in the Cheese and Pasta better than the Ricotta in the Lasagna.  Everyone that has the Lasagna says it’s the best they have ever eaten and request the recipe.  Beginning cooks try the recipe and love the raves they get when serving the dish and this encourages them to try other recipes.


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