Easy San Giorgio Lasagna Recipe​

You haven’t truly experienced a family dinner triumph until you’ve set a bubbling tray of homemade San Giorgio lasagna on the table and watched everyone’s eyes light up. The steam rising from those perfectly layered noodles, cheese stretching into gloriously long strings as you serve the first piece, these moments are what family memories are built on.

I discovered the San Giorgio lasagna recipe scribbled on a sauce-stained index card tucked into Grandma’s recipe box years ago. “Good enough to end arguments,” she’d written at the top, and she wasn’t exaggerating! I’ve been making it for Sunday dinners ever since, tweaking it along the way to create what my husband now calls “the lasagna that ruined restaurant Italian food forever.” Let me show you how to make this crowd-pleasing classic that’s been bringing my family together for generations.

Why You’ll Love This San Giorgio Lasagna

There’s something deeply satisfying about a perfect slice of homemade lasagna that just can’t be matched by restaurant versions. This San Giorgio lasagna recipe creates the ideal balance of flavors and textures in every bite, tender pasta layers nestled between rich meat sauce and creamy cheese filling that melts in your mouth.

The aroma that fills your kitchen as it bakes is nothing short of magical, a warm blend of garlic, herbs, and tomatoes that somehow manages to make everyone in the house gravitate toward the kitchen. “What smells so good?” is the question you’ll hear over and over as family members wander in to investigate.

This is comfort food at its finest, hearty enough for the coldest winter evening but welcome at the table any time of year. The recipe is forgiving for beginners but has enough depth to satisfy experienced cooks. The leftovers (if you’re lucky enough to have any!) taste even better the next day, when the flavors have had time to deepen and meld together. And while it looks impressive when served, the actual hands, on time is surprisingly manageable, perfect for both special occasions and weeknight family dinners when you need a guaranteed crowd, pleaser.

Ingredients for San Giorgio Lasagna

What You’ll Need

• San Giorgio lasagna noodles
• Ground beef
• Italian sausage
• Onion
• Garlic
• Crushed tomatoes
• Tomato paste
• Tomato sauce
• Sugar
• Dried basil
• Italian seasoning
• Salt and pepper
• Parsley
• Ricotta cheese
• Eggs
• Parmesan cheese
• Mozzarella cheese
• Olive oil

Why These Ingredients Matter

The foundation of any great lasagna is the pasta, and San Giorgio lasagna noodles provide the perfect texture – substantial enough to hold up to the sauce and cheese but tender when cooked. Unlike some brands that fall apart or become gummy, these noodles maintain their integrity throughout the baking process.

The meat sauce combines both ground beef and Italian sausage for a depth of flavor you simply can’t achieve with beef alone. The sausage adds those essential Italian herbs and a subtle spiciness that elevates the entire dish. A pinch of sugar in the sauce might sound strange, but it’s Grandma’s secret for balancing the acidity of the tomatoes without making the sauce sweet.

For the cheese layer, whole milk ricotta creates that creamy, luxurious texture that defines great lasagna. The eggs bind everything together, preventing that dreaded watery layer that can ruin an otherwise perfect dish. Fresh parsley brightens the cheese mixture, while the combination of mozzarella and Parmesan provides both the stretch and sharp notes that make every bite interesting. When these quality ingredients come together, the result is lasagna perfection that would make any Italian grandmother proud.

See recipe card for quantities.

Instructions for Making San Giorgio Lasagna

Step-by-Step Directions

• Step 1: Bring a large pot of salted water to a boil. Cook the San Giorgio lasagna noodles according to package directions, usually about 8-9 minutes for al dente. Drain and lay the noodles flat on a lightly oiled baking sheet to prevent sticking.
• Step 2: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound ground beef and ½ pound Italian sausage (casings removed). Break the meat apart with a wooden spoon and cook until browned, about 7-8 minutes.
• Step 3: Add 1 finely diced onion and 3 minced garlic cloves to the meat. Cook until onions are translucent, about 5 minutes.

• Step 4: Stir in 1 (28-ounce) can crushed tomatoes, 2 (6-ounce) cans tomato paste, 1 (15-ounce) can tomato sauce, 2 teaspoons sugar, 1½ teaspoons dried basil, 2 teaspoons Italian seasoning, and salt and pepper to taste.
• Step 5: Bring the sauce to a simmer, then reduce heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor!

• Step 6: While the sauce simmers, prepare the cheese filling. In a medium bowl, combine 16 ounces ricotta cheese, 2 beaten eggs, ¼ cup chopped fresh parsley, ½ teaspoon salt, and ½ cup grated Parmesan cheese. Mix well.
• Step 7: Preheat your oven to 375°F. Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish.

• Step 8: Layer 3-4 lasagna noodles over the sauce, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, followed by 1 cup of meat sauce and 1 cup shredded mozzarella.
• Step 9: Repeat the layers twice more, ending with noodles topped with the remaining sauce and mozzarella. Sprinkle additional Parmesan on top if desired.

• Step 10: Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese. Bake covered for 25 minutes.
• Step 11: Remove the foil and bake for an additional 25 minutes until the top is golden and bubbly. Allow to rest for 15 minutes before serving.

Hint: For perfect slices that hold their shape, let your lasagna rest for at least 15 minutes before cutting. If you cut too soon, all those beautiful layers will slide apart! I always reach for my serrated knife, it cuts through the crispy edges without squishing all the layers together.

Personal Anecdote

Grandma taught me to make this lasagna when I was just twelve. She’d stand behind me, guiding my hands as I layered the noodles. “Not so much sauce, Jazzy,” she’d say, “you want it moist, not swimming.” One Sunday, she was running late for dinner, so I decided to surprise her by making the lasagna myself.

I accidentally grabbed the cayenne instead of paprika, and everyone’s eyes watered with the first bite! But Grandma just laughed, fanned her mouth, and said, “Well, no one can say it lacks flavor!” She ate every bite on her plate, even though I know it must have burned something fierce. That’s when I learned that cooking with love sometimes means your family will eat your mistakes with a smile.

Substitutions for San Giorgio Lasagna

If you need to adapt this classic recipe for dietary needs or preferences, here are some tested alternatives:

Pasta Options: If you can’t find San Giorgio noodles, any quality lasagna noodle works well. For a no-boil option, use oven-ready lasagna sheets and add ¼ cup water around the edges of your pan before baking.

Gluten-Free: Replace traditional lasagna noodles with gluten-free versions. Jovial and Barilla make excellent gluten-free lasagna that holds up well. The sauce and cheese components are naturally gluten-free.

Meat Alternatives: For a lighter version, substitute ground turkey or chicken for the beef and Italian turkey sausage for the pork sausage. For vegetarian lasagna, use a mixture of finely chopped mushrooms, zucchini, and eggplant sautéed until deeply browned.

Dairy-Free: Replace ricotta with dairy-free alternatives like tofu “ricotta” (mashed firm tofu seasoned with nutritional yeast, lemon juice, and herbs). Dairy-free mozzarella and parmesan alternatives will work, though they don’t melt quite the same.

Lower Fat: Use part-skim ricotta and mozzarella, lean ground beef (90/10), and reduce the overall cheese by about ¼ cup per layer. You’ll still get great flavor with fewer calories.

Cottage Cheese Swap: If you’re not a ricotta fan (or it’s unavailable), an equal amount of small curd cottage cheese works as a substitute. For better texture, blend it slightly before using.t.

Variations on San Giorgio Lasagna

Keep your family dinners exciting by trying these delicious twists on the classic recipe:

Spinach Ricotta: Mix 10 ounces of thawed frozen spinach (well drained and squeezed dry) into the ricotta mixture for added nutrition and a pop of color. Kids might not even notice they’re eating their greens!

Spicy Arrabbiata: Add ½ teaspoon red pepper flakes to the sauce and use spicy Italian sausage instead of mild for a version with a kick. Perfect for those who like their Italian food with some heat.

White Lasagna: Replace the tomato sauce with a creamy béchamel sauce and add sautéed mushrooms, spinach, and chicken for an elegant variation that’s perfect for special occasions.

Seafood Delight: Substitute the meat sauce with a mixture of shrimp, crab, and scallops in a light tomato cream sauce. This luxurious version is amazing for holiday dinners.

Four Cheese: Skip the meat entirely and layer the noodles with a mixture of ricotta, mozzarella, fontina, and parmesan cheeses with a simple tomato sauce for the ultimate cheese lover’s dream.

Roasted Vegetable: Add layers of roasted bell peppers, zucchini, and eggplant between the noodles and sauce for a hearty vegetable version that even meat-lovers will enjoy.

Mexican Fusion: Use taco-seasoned ground beef, black beans, corn, and pepper jack cheese for a fun cross-cultural twist that’s always a hit with kids and adventurous eaters alike.

Equipment for San Giorgio Lasagna

Having the right tools makes assembling and baking this classic dish so much easier:

9×13 Baking Dish: A deep lasagna pan or casserole dish is essential. I prefer ceramic or glass for even heating and because you can see the beautiful layers when serving.

Large Pot: You’ll need a pot big enough to boil the lasagna noodles without crowding them. I use an 8-quart stockpot that gives the noodles plenty of room.

Colander: A large colander makes draining the noodles easy. I like ones with a base so they can stand in the sink.

Large Skillet or Dutch Oven: For making the meat sauce, you need something with high sides and a wide bottom. My 5-quart Dutch oven is perfect for this.

Mixing Bowls: You’ll need at least one medium bowl for the ricotta mixture. Having multiple sizes is helpful for prep work.

Wooden Spoon: Essential for breaking up the meat and stirring the sauce without scratching your cookware.

Measuring Cups and Spoons: For accurate measurements of ingredients.

Cheese Grater: I prefer freshly grated cheese for both flavor and melting quality.

Sharp Knife: For chopping onions, garlic, and parsley.

Aluminum Foil: For covering the lasagna during baking.

Spatula: A flexible silicone spatula helps spread the ricotta mixture evenly.

Serrated Knife: The best tool for cutting through the lasagna without squishing the layers.

Storage Tips for San Giorgio Lasagna

Lasagna is one of those magical dishes that often tastes even better the next day! Here’s how to store it properly:

Refrigerator Storage: Cool the lasagna completely before refrigerating. Cover the baking dish tightly with aluminum foil or transfer portions to airtight containers. Properly stored, lasagna will keep in the refrigerator for 3-5 days.

Reheating from Refrigerated: For individual portions, microwave on medium power for 2-3 minutes until heated through. For better texture, place a slice on a foil, lined baking sheet and bake at 350°F for about 15-20 minutes. Add a few drops of water before reheating to prevent drying out.

Freezing Instructions : Lasagna freezes beautifully! You can freeze the entire lasagna (unbaked or baked) or individual portions:

• For whole lasagna: Assemble in a freezer, to oven safe container, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months.
• For individual portions: Cut cooled lasagna into servings, wrap each piece in plastic wrap and then aluminum foil, and place in a freezer bag.

Thawing and Cooking Frozen Lasagna, Thaw overnight in the refrigerator for best results. For unbaked frozen lasagna, remove plastic wrap, keep the foil on, and bake at 375°F for about 60 minutes, then uncover and bake for another 15 minutes. For pre, baked frozen portions, thaw and reheat at 350°F until warmed through.

Make-Ahead Tips, You can assemble this lasagna up to 24 hours before baking. Cover and refrigerate, then allow the dish to sit at room temperature for 30 minutes before baking as directed.

Grandma’s Secret for San Giorgio Lasagna

“The secret to perfect lasagna isn’t just in the recipe, Jazzy – it’s in the patience,” Grandma told me while demonstrating her layering technique. She always let her sauce simmer for at least three hours, stirring occasionally and adjusting the seasonings as the flavors developed.

But her real secret? A small splash of red wine vinegar added to the sauce in the last 10 minutes of simmering. “Just a capful,” she’d say, winking as she added it when my grandfather wasn’t looking. “It brightens everything up without anyone knowing why it tastes so special.”

She also taught me to sprinkle a thin layer of breadcrumbs mixed with butter and Parmesan on top before the final bake. “For that golden finish that makes everyone want to peek in the oven,” she explained.

Grandma’s handwritten note at the bottom of her recipe card simply reads: “Let it rest before serving, the wait is worth the reward.” It’s a cooking lesson and life advice all in one, just like Grandma herself.

FAQ about San Giorgio Lasagna

Conclusion:

This San Giorgio lasagna recipe has been my family’s go, to comfort food for generations, and I’m so happy to share it with you. There’s something magical about pulling a bubbling tray of perfectly layered pasta from the oven – those crispy edges, gooey cheese, and rich meat sauce coming together in every satisfying bite.

If you’ve enjoyed this recipe, you might also love my German Chocolate Poke Cake or White Chocolate Raspberry Poke Cake for dessert options that follow a similar “layered” theme! My Pineapple Cloud Cake Starbucks Copycat and Almond Poppy Seed Muffins are perfect if you’re looking for something sweet after your lasagna feast. For another hearty main dish option, my Emily’s Excellent Taco Casserole is always a crowd, pleaser!

If you’re looking to take your lasagna game even further, check out this World’s Best Lasagna recipe from allrecipes for some additional inspiration. It’s fascinating to compare techniques and find your perfect blend!

I’d love to hear how this recipe turns out for your family! Tag me in your photos or leave a comment below to share your lasagna success stories. Until next time, happy cooking!