Easy San Giorgio Lasagna Recipe
This San Giorgio Lasagna features perfectly layered pasta, rich meat sauce, and creamy cheese - just like Grandma used to make. A family-tested recipe that's been bringing loved ones together for generations.
Print Pin Servings: 8 people
Calories: 485kcal
Cost: $18
Equipment
- 1 9x13 baking dish Ceramic or glass works best for even heating
- 1 Large pot For boiling the lasagna noodles
- 1 Large skillet or Dutch oven For making the meat sauce
- 1 Wooden spoon Grandma's favorite for breaking up the meat without scratching her cookware
- 1 Serrated knife The best tool for cutting through lasagna without squishing the layers
Ingredients
- 12 sheets San Giorgio lasagna noodles Cooked to al dente according to package directions
- 1 pound ground beef 80/20 lean-to-fat ratio for best flavor
- 1/2 pound Italian sausage Casings removed
- 1 medium onion Finely diced
- 3 cloves garlic Minced
- 1 (28-ounce) can crushed tomatoes
- 2 (6-ounce) cans tomato paste
- 1 (15-ounce) can tomato sauce
- 2 teaspoons sugar Grandma's secret for balancing acidity
- 1 1/2 teaspoons dried basil
- 2 teaspoons Italian seasoning
- 16 ounces ricotta cheese Whole milk for creamier texture
- 2 large eggs Beaten
- 1/4 cup fresh parsley Chopped
- 1/2 cup Parmesan cheese Freshly grated
- 3 cups mozzarella cheese Shredded
- 1 tablespoon olive oil
- 1 teaspoon salt Divided between sauce and cheese mixture
- 1/2 teaspoon black pepper
Instructions
- 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. Grandma always said, 'Don't overcook the pasta – it'll finish in the oven
- In a large skillet or Dutch oven, heat [olive oil] over medium-high heat. Add [ground beef] and [Italian sausage] with casings removed. Break the meat apart with a wooden spoon and cook until browned, about 7-8 minutes. This is where the flavor starts, just like Grandma taught me – take your time with the browning
- Add finely diced [onion] and minced [garlic] to the meat. Cook until onions are translucent, about 5 minutes. The kitchen already starts to smell like Sunday dinner at Grandma's house
- Stir in [crushed tomatoes], [tomato paste], [tomato sauce], [sugar], [dried basil], [Italian seasoning], [salt], and [black pepper]. Bring to a simmer, then reduce heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally. Grandma would let hers simmer for hours, saying 'Patience makes perfect sauce.
- While the sauce simmers, prepare the cheese filling. In a medium bowl, combine [ricotta cheese], beaten [eggs], chopped [fresh parsley], remaining [salt], and 1/4 cup [Parmesan cheese]. Mix well until smooth and creamy. Grandma always said the ricotta mixture was the heart of a good lasagna
- Preheat your oven to 375°F (190°C). Get your 9x13-inch baking dish ready – Grandma's recipe card says 'no need to grease it
- Spread 1 cup of meat sauce in the bottom of your baking dish. Layer 3-4 [San Giorgio 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 [mozzarella cheese]. I can still see Grandma's hands carefully spreading each layer to the edges.
- Repeat the layers twice more, ending with noodles topped with the remaining sauce and [mozzarella cheese]. Sprinkle remaining [Parmesan cheese] on top. Grandma always said, 'Don't skimp on cheese at the top – that golden crust is what makes everyone peek in the oven
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake covered for 25 minutes. The foil keeps the moisture in – another trick I learned watching Grandma in her kitchen
- Remove the foil and bake for an additional 25 minutes until the top is golden and bubbly. Those last few minutes of watching the cheese brown were always my favorite part of making lasagna with Grandma
- Allow the lasagna to rest for 15 minutes before serving. As Grandma's handwritten note says, 'Let it rest before serving, the wait is worth the reward.' This helps the lasagna set so you get perfect slices
Notes
Grandma's secret: Add a small splash (about 1 teaspoon) of red wine vinegar to the sauce in the last 10 minutes of simmering for brightness that makes the flavor pop. For make-ahead: Assemble the lasagna up to 24 hours before baking. Cover and refrigerate, then allow to sit at room temperature for 30 minutes before baking. For perfect slices, use a serrated knife and let the lasagna rest the full 15 minutes – it really does make a difference! Freezing tip: This lasagna freezes beautifully for up to 3 months. You can freeze the entire unbaked lasagna or cut cooled lasagna into individual portions for quick weeknight meals.
Nutrition
Serving: 240g | Calories: 485kcal | Carbohydrates: 38g | Protein: 28g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 980mg | Potassium: 685mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 12mg | Calcium: 380mg | Iron: 3.5mg