Lasagna San Giorgio Recipe
A timeless classic combining rich meat sauce, creamy ricotta, and layers of San Giorgio pasta baked to perfection. Perfect for family dinners and special occasions.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Mixing bowls
- Large pot for boiling noodles
- Colander
- Aluminum foil
- Oven mitts
- Spoon or spatula
Ingredients
- 12 San Giorgio lasagna noodles uncooked
- 1 lb ground beef or sausage
- 1 chopped onion
- 2 –3 cloves garlic minced
- 3 cups marinara or pasta sauce
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- 1 15 oz container ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Optional: fresh basil spinach, mushrooms, zucchini
Instructions
- Prepare meat sauce: Brown ground beef, onion, and garlic in saucepan. Drain fat, add sauce, salt, pepper, oregano, and red pepper flakes. Simmer 15-20 minutes.
- Cook noodles: Boil noodles in salted water until al dente. Drain and lay flat on parchment paper.
- Mix cheese: Combine ricotta, egg, Parmesan, salt, and pepper until smooth.
- Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in baking dish. Layer noodles, ricotta mix, meat sauce, and mozzarella. Repeat 3 layers, ending with mozzarella on top.
- Bake: Cover with foil (avoid cheese contact), bake 25 minutes. Remove foil, bake 20 more minutes until golden.
- Rest: Let cool 10-15 minutes before slicing.
Notes
Use whole-milk ricotta for creamier texture.
Resting helps the lasagna set for cleaner slices.
Add veggies like spinach or mushrooms for variety.
Double the recipe for bigger gatherings or freeze leftovers.
Oven-ready noodles work with extra sauce added.