Grandma's Creamy Sour Cream Lasagna

Preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric).

Cook the sausage, ground beef, and garlic in a large skillet over high heat, stirring periodically, until they reach a nicely browned state and have a crumbly texture, taking around 5 to 7 minutes. Remove any excess fat from the mixture.

Add diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar to the skillet, stirring constantly. Bring the mixture to a rolling boil over high heat before reducing the temperature to medium-low and letting it simmer, stirring occasionally, until it reaches a thickened consistency, approximately 30 minutes.

About halfway through the simmering process, bring a large pot of salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until they are tender yet still hold their shape when bitten into, around 8 minutes. Drain the noodles.

Combine sour cream, half of the mozzarella cheese, Parmesan cheese, olives, eggs, salt, and pepper in a bowl. Mix the ingredients together.

Arrange the lasagna by layering: spread a thin layer of meat sauce evenly over the bottom of a 9x13-inch baking dish. Cover with one-third of the lasagna noodles, one-third of the remaining meat sauce, and one-third of the cheese mixture; repeat this process two more times with the remaining noodles, sauce, and cheese mixture. Top the final layer with the remaining mozzarella cheese.

Place the lasagna in the preheated oven and bake until the sauce is bubbly and the cheese is golden brown, approximately 30 minutes.