San Giorgio Lasagna Recipe
This rich and hearty lasagna made with San Giorgio pasta layers perfectly with a savory meat sauce, creamy ricotta, mozzarella, and Parmesan cheese. It’s the ultimate comfort food that’s easy to prepare and will impress every time!
Equipment
- 9x13-inch baking dish
- Large pot for boiling noodles
- Large skillet for meat sauce
- Wooden spoon
- Aluminum Foil
- Grater for cheese
Ingredients
- San Giorgio Lasagna Noodles – 1 package
- Ground Beef – 1 lb
- Ricotta Cheese – 2 cups
- Mozzarella Cheese shredded – 2 cups
- Parmesan Cheese grated – 1 cup
- Egg – 1 large
- Garlic minced – 2 cloves
- Onion chopped – 1 medium
- Crushed Tomatoes – 2 cans 14.5 oz each
- Tomato Paste – 2 tablespoons
- Dried Oregano – 1 teaspoon
- Dried Basil – 1 teaspoon
- Salt – 1 teaspoon
- Pepper – ½ teaspoon
- Olive Oil – 1 tablespoon
- Fresh Parsley for garnish – 2 tablespoons
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Prepare the meat sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes). Add the ground beef and cook until browned, breaking it up with a wooden spoon. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer for 30 minutes, stirring occasionally.
- Mix the ricotta cheese: In a bowl, combine ricotta cheese, egg, half of the Parmesan cheese, and fresh parsley. Stir until smooth and set aside.
- Assemble the lasagna: In a 9x13-inch baking dish, start with a thin layer of meat sauce, then add a layer of noodles. Spread a portion of the ricotta mixture on top, followed by more meat sauce. Sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used.
- Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Rest the lasagna: Let the lasagna rest for 10-15 minutes before slicing and serving.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute ground beef with roasted vegetables like zucchini, mushrooms, or spinach.
- You can freeze leftovers for up to 3 months. Let it cool, cover tightly with foil, and store in the freezer. Thaw overnight in the fridge before baking.