If you’ve been searching for the best San Giorgio lasagna, you’re in exactly the right place.
This is the kind of dish that fills your kitchen with the most irresistible aroma and brings everyone rushing to the table.
San Giorgio is one of America’s most beloved pasta brands, and their oven-ready lasagna noodles have made homemade lasagna more accessible than ever.
This recipe uses those famous no-boil noodles layered with a rich meat sauce, creamy ricotta filling, and a generous blanket of melted mozzarella on top.
It’s the classic, crowd-pleasing version that has been a staple at Sunday dinners and family gatherings for decades.
You don’t need any fancy equipment or professional cooking skills to pull this off. Just good ingredients, a little patience, and the tips in this post to guide you every step of the way.
If you love cozy Italian-inspired meals, you might also enjoy this Crockpot Lasagna for an even more hands-off approach on busy weeknights.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy to Intermediate |
Why You’ll Love This San Giorgio Lasagna
This recipe takes all the guesswork out of making lasagna from scratch.
The San Giorgio oven-ready noodles absorb moisture from the sauce as they bake, giving you perfectly tender layers without any pre-boiling mess.
The ricotta filling is smooth, subtly seasoned, and holds together beautifully when you slice into it. Every bite has that ideal balance of hearty meat sauce, creamy cheese, and soft pasta.
It’s a make-ahead dream. You can assemble the whole thing the night before, refrigerate it, and bake it the next day without any loss in quality.
This lasagna is also incredibly forgiving. It reheats wonderfully, which means leftovers are just as good as the first serving.
- Uses convenient San Giorgio oven-ready lasagna noodles (no boiling required)
- Packed with a flavorful meat sauce made from scratch in under 30 minutes
- Creamy three-cheese ricotta filling for rich, satisfying layers
- Feeds a crowd easily, making it ideal for family dinners and potlucks
- Stores and reheats beautifully for easy weekday meals
- Fully customizable with easy variations for different dietary needs
Read Also: Sun Dried Tomato Lasagna Soup
Ingredients
These are all the ingredients you’ll need to build a deeply flavorful, layered lasagna.
Using good quality canned tomatoes and freshly grated Parmesan will make a noticeable difference in the final flavor.
- 1 box (16 oz) San Giorgio oven-ready lasagna noodles
- 1 lb ground beef (80/20 blend recommended)
- 1 lb Italian sausage, casings removed (mild or hot)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 32 oz whole milk ricotta cheese
- 2 large eggs
- ½ cup freshly grated Parmesan cheese, divided
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 4 cups (about 16 oz) shredded low-moisture mozzarella, divided
Kitchen Equipment Needed
You won’t need any specialized gadgets for this recipe. A large skillet, a deep baking dish, and a few standard kitchen tools are all it takes to put this lasagna together.
- 9×13-inch deep baking dish (at least 3 inches deep)
- Large, heavy-bottomed skillet or Dutch oven
- Large mixing bowl
- Wooden spoon or silicone spatula
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Box grater or microplane for Parmesan
- Aluminum foil
- Ladle or large spoon for spreading sauce
Recommended Products for This Recipe
These are products I personally reach for every time I make this lasagna. They genuinely make a difference in both the process and the final result.
1. San Giorgio Oven-Ready Lasagna Noodles
These no-boil noodles are the star of this recipe. They cook directly in the oven, absorbing moisture from the sauce to become perfectly tender, and they hold their shape so your slices come out clean and beautiful every time.
2. Le Creuset Enameled Cast Iron Dutch Oven
Making the meat sauce in a heavy Dutch oven allows it to simmer low and slow without scorching.
The even heat distribution gives you a deeply developed, rich sauce that rivals any restaurant version.
3. Pyrex Deep 9×13 Baking Dish
A deep baking dish is essential for fitting all those glorious layers without overflow.
The Pyrex glass lets you see the bubbling edges so you know exactly when your lasagna is perfectly done.
4. Whole Milk Ricotta Cheese (Imported Italian)
Using whole milk ricotta instead of part-skim makes the filling noticeably creamier and richer. An imported Italian-style ricotta takes it to the next level.
5. Parmigiano Reggiano Cheese Block
Pre-shredded Parmesan just doesn’t melt the same way. Buying a block and grating it fresh adds a nutty, salty depth of flavor that elevates every single layer of this lasagna.
Step-by-Step Instructions: How to Make San Giorgio Lasagna
1. Make the Meat Sauce
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Allow the oil to shimmer before adding anything to the pan.
- Add the finely diced yellow onion to the pan. Cook, stirring occasionally, for about 5 to 6 minutes until the onion becomes soft and translucent. Do not rush this step, as softened onions are the base of a flavorful sauce.
- Add the 4 minced garlic cloves to the softened onion. Stir constantly for 60 to 90 seconds until fragrant. Be careful not to let the garlic brown or it will turn bitter.
- Increase the heat to medium-high. Add the 1 lb of ground beef and the 1 lb of Italian sausage (casings removed). Break the meat apart with a wooden spoon or spatula as it cooks. Continue breaking and stirring until no pink remains, about 8 to 10 minutes.
- Carefully tilt the pan and use a large spoon to drain off any excess fat from the cooked meat. Leaving too much fat in the pan can make your sauce greasy.
- Stir in the 6 oz can of tomato paste. Cook for 2 to 3 minutes, stirring constantly, to toast the paste and deepen its flavor. This step helps eliminate any raw, tinny taste from the tomato paste.
- Pour in both 28 oz cans of crushed tomatoes. Stir everything together to fully combine the tomato paste, tomatoes, and meat mixture.
- Season with 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (if using), 1 teaspoon granulated sugar, and salt and black pepper to taste. Stir well.
- Reduce the heat to low. Let the sauce simmer uncovered for 20 to 25 minutes, stirring occasionally. The sauce will thicken and the flavors will meld together beautifully. Remove from heat and set aside.
2. Prepare the Ricotta Filling
- While the meat sauce is simmering, add the 32 oz of whole milk ricotta cheese to a large mixing bowl.
- Crack in 2 large eggs. The eggs act as a binder and help the filling set up into firm, sliceable layers once baked.
- Add ¼ cup of the freshly grated Parmesan cheese to the ricotta and egg mixture. Reserve the other ¼ cup of Parmesan for the top layer.
- Add the 2 tablespoons of finely chopped fresh parsley. This adds a pop of color and a subtle freshness to the rich ricotta filling.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper. Mix everything together with a fork or spoon until the filling is smooth, creamy, and well combined. Set aside.
3. Preheat the Oven and Prepare the Baking Dish
- Preheat your oven to 375°F (190°C). Allow at least 15 minutes for your oven to fully come up to temperature before baking.
- Lightly spray the bottom and sides of your 9×13-inch deep baking dish with cooking spray or brush with a thin layer of olive oil. This prevents the bottom layer of noodles from sticking.
4. Assemble the Lasagna
- Spread about 1 cup of the meat sauce in an even layer across the bottom of the prepared baking dish. This base layer of sauce is crucial, as it keeps the first layer of noodles moist and prevents sticking.
- Lay 3 to 4 San Giorgio oven-ready lasagna noodles directly over the sauce in a single layer, slightly overlapping if necessary. Do not boil these noodles, as they will cook fully in the oven.
- Spread one-third of the ricotta filling evenly over the noodles using the back of a large spoon or an offset spatula. Try to get it as close to an even layer as possible, reaching all the way to the edges.
- Sprinkle about 1 cup of the shredded mozzarella cheese evenly over the ricotta layer.
- Spoon about one-third of the remaining meat sauce over the mozzarella. Spread it gently to cover.
- Repeat this layering process two more times: noodles, ricotta filling, mozzarella, meat sauce. You should end up with 3 layers of noodles total.
- For the final top layer, lay the last set of noodles over the sauce. Top with the remaining meat sauce, spreading it evenly to cover all the noodles (this is important, as any exposed dry noodles will not cook through properly).
- Scatter the remaining mozzarella cheese evenly over the top. Sprinkle the reserved ¼ cup of grated Parmesan over the mozzarella to create a golden, flavorful crust.
5. Bake the Lasagna
- Cover the baking dish tightly with aluminum foil. Spray the underside of the foil lightly with cooking spray so it does not stick to the cheese.
- Place the covered dish in the preheated 375°F oven and bake for 45 minutes. During this covered phase, the steam trapped under the foil helps hydrate and cook the no-boil noodles.
- After 45 minutes, carefully remove the foil. Return the dish to the oven and bake uncovered for an additional 20 to 25 minutes, until the top cheese is golden, bubbling, and starting to develop some browned spots.
- To test for doneness, insert a sharp knife into the center of the lasagna. It should slide through the noodles with no resistance. If the noodles feel firm, cover with foil and bake for an additional 10 minutes.
6. Rest Before Serving
- Remove the lasagna from the oven and allow it to rest, uncovered, on the counter for at least 15 minutes before cutting. This resting time is essential, as it allows the layers to set and firm up so your slices hold their shape instead of falling apart.
- Use a sharp knife to cut clean squares, and a wide spatula to lift each serving out of the dish.
You might also enjoy: Crockpot Baked Ziti
Tips for The Best San Giorgio Lasagna
A few small adjustments can take your lasagna from good to genuinely unforgettable.
These tips are drawn from years of making this dish and working out exactly what makes the difference.
- Don’t skip the bottom sauce layer. Spreading sauce on the bare pan before the first noodles prevents sticking and ensures the bottom layer of noodles gets fully hydrated.
- Make sure the top noodles are fully covered with sauce. Any exposed dry noodle edges will remain hard and chewy after baking. Push sauce all the way to the corners and edges.
- Use whole milk ricotta. Part-skim ricotta has a higher moisture content and a less creamy texture. Whole milk ricotta gives you a far richer, more flavorful filling.
- Let the meat sauce simmer long enough. A 20 to 25 minute simmer is the minimum for developing flavor. If you have time, let it go 40 minutes for even better results.
- Rest the lasagna before cutting. Cutting too early results in runny, messy slices. Give it a full 15 minutes to firm up.
- Make it ahead and refrigerate overnight. The flavors deepen and meld beautifully overnight, and baking time may need an extra 10 to 15 minutes straight from the fridge.
- Freshly grated Parmesan is worth it. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting properly. Take two minutes to grate it yourself.
Read Also: Marry Me Meatballs Recipe
Serving Suggestions
San Giorgio lasagna is hearty enough to be a complete meal on its own, but a few well-chosen sides turn it into a true feast.
The key is keeping the accompaniments light and fresh to balance all that rich, cheesy goodness.
- Warm, crusty Macaroni Grill Bread for soaking up every drop of that sauce
- A simple Cucumber Salad to add a cool, crisp contrast alongside the rich lasagna
- Garlic Parmesan Roasted Carrots as a flavorful, easy vegetable side
- Roasted Brussels Sprouts tossed with olive oil and a pinch of salt
- Caesar Salad or a simple green salad with Italian dressing
- A glass of red wine like Chianti or Sangiovese for adults
Variations of San Giorgio Lasagna
One of the great things about this recipe is how easily it adapts to different tastes and dietary needs.
These are some of the most popular ways to put a twist on the classic version.
- Vegetable Lasagna: Skip the meat entirely and replace it with sautéed zucchini, mushrooms, spinach, and roasted red peppers for a hearty meatless version.
- White Lasagna: Swap the tomato-based meat sauce for a creamy béchamel sauce. Layer it with chicken, spinach, and mozzarella for a completely different flavor profile. A good Béchamel Sauce is the starting point.
- Sausage-Only Lasagna: Replace the ground beef and Italian sausage blend with all sweet Italian sausage for a more pronounced herb and fennel flavor throughout.
- Spicy Lasagna: Double the red pepper flakes in the sauce and use hot Italian sausage in place of mild for a lasagna with serious kick.
- Four-Cheese Lasagna: Add dollops of fresh mozzarella and a layer of provolone in addition to the ricotta and Parmesan for an indulgent, extra-cheesy take.
- Turkey Lasagna: Substitute ground turkey for the beef and sausage for a lighter version that still delivers on flavor.
Storage and Reheating
Lasagna is one of those rare dishes that actually gets better over time as the flavors continue to develop.
Proper storage ensures you get a delicious meal every time you reheat it.
- Refrigerator: Cover the baking dish tightly with plastic wrap or foil, or transfer individual slices to an airtight container. Refrigerate for up to 5 days.
- Freezer: Wrap individual portions tightly in plastic wrap, then in foil. Freeze for up to 3 months. Label with the date.
- Reheat in the Oven: Place individual portions or the whole dish in a 350°F oven, covered with foil, for 20 to 25 minutes until heated through. This gives you the best texture.
- Reheat in the Microwave: Place a single serving on a microwave-safe plate. Add a tablespoon of water next to it to create a little steam. Cover loosely with a damp paper towel and microwave on medium power in 2-minute intervals until hot all the way through.
- From Frozen: Thaw overnight in the refrigerator before reheating. Alternatively, bake directly from frozen at 350°F covered with foil for 60 to 75 minutes, then uncover for a final 15 minutes.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (based on 12 servings).
Exact values may vary depending on the specific brands and ingredient quantities used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~520 kcal |
| Total Fat | 27g |
| Saturated Fat | 13g |
| Cholesterol | 120mg |
| Sodium | 780mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 3g |
| Total Sugars | 7g |
| Protein | 34g |
| Calcium | 380mg |
| Iron | 4mg |
You might also enjoy: Baked Feta Pasta
Health Benefits of Key Ingredients
This lasagna is a comfort food classic, but it also delivers some real nutritional value thanks to its wholesome main ingredients.
A balanced approach to eating means enjoying dishes like this as part of a varied diet.
- Ground beef and Italian sausage are excellent sources of complete protein, zinc, and B vitamins like B12, which support energy metabolism and immune function.
- Ricotta cheese is rich in calcium and phosphorus for bone health, along with a good dose of protein per serving.
- Crushed tomatoes are loaded with lycopene, a powerful antioxidant linked to reduced risk of certain chronic diseases. Cooking tomatoes actually increases lycopene availability.
- Garlic contains allicin and other sulfur compounds with well-documented anti-inflammatory and immune-boosting properties.
- Parsley is surprisingly nutrient-dense for an herb, providing vitamin K, vitamin C, and folate.
- Mozzarella cheese contributes calcium, protein, and phosphorus, supporting muscle function and bone density.
Read Also: Garlic Shrimp Pasta Recipe
FAQs About San Giorgio Lasagna
1. Do I need to boil San Giorgio lasagna noodles before assembling?
No, you do not. San Giorgio oven-ready lasagna noodles are specifically designed to cook directly in the oven.
They absorb moisture from the sauce during baking, which is why it’s essential to make sure every noodle is covered with sauce before the dish goes in the oven.
2. Can I make this lasagna ahead of time?
Absolutely. You can assemble the lasagna fully, cover it tightly, and refrigerate it for up to 24 hours before baking.
When you’re ready to bake, add about 10 to 15 extra minutes to the covered baking time since it will be starting cold from the fridge.
3. Why is my lasagna watery?
Watery lasagna is usually caused by one of two things: using part-skim ricotta (which has higher moisture content) or not letting the meat sauce simmer long enough to reduce.
Switching to whole milk ricotta and letting your sauce simmer for at least 20 to 25 minutes will solve this problem in most cases.
4. How many layers should a lasagna have?
Traditional lasagna typically has 3 layers of noodles, which is what this recipe calls for. Some bakers prefer 4 layers for a taller, more indulgent result.
If you want to add a fourth layer, simply scale up the ricotta filling and sauce quantities slightly and use a slightly deeper baking dish.
5. Can I freeze uncooked lasagna?
Yes, and it works really well. Assemble the lasagna completely but do not bake it. Cover tightly with a double layer of plastic wrap followed by a layer of foil, and freeze for up to 3 months.
When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 15 extra minutes to the covered baking time.
San Giorgio Lasagna
Ingredients
- 1 box San Giorgio oven-ready lasagna noodles 16 oz
- 1 lb ground beef 450g, 80/20 blend recommended
- 1 lb Italian sausage 450g, casings removed, mild or hot
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 cans crushed tomatoes 28 oz / 794g each
- 1 can tomato paste 6 oz / 170g
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes optional
- 1 tsp granulated sugar
- salt and black pepper to taste
- 2 tbsp olive oil
- 32 oz whole milk ricotta cheese 907g; do not substitute part-skim
- 2 large eggs
- ½ cup freshly grated Parmesan cheese about 50g, divided; ¼ cup for filling, ¼ cup for topping
- 2 tbsp fresh flat-leaf parsley finely chopped
- ½ tsp salt for the ricotta filling
- ¼ tsp black pepper for the ricotta filling
- 4 cups shredded low-moisture mozzarella about 16 oz / 454g, divided between layers and topping
Equipment
- 9×13-inch deep baking dish At least 3 inches deep
- Large heavy-bottomed skillet or Dutch oven For making the meat sauce
- Large mixing bowl For the ricotta filling
- Wooden spoon or silicone spatula
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Box grater or microplane For freshly grating Parmesan
- Aluminum foil For covering the dish during baking
- Ladle or large spoon For spreading sauce between layers
Method
- Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent, then add the minced garlic and stir for 60 to 90 seconds until fragrant.
- Increase heat to medium-high and add the ground beef and Italian sausage. Break apart with a wooden spoon and cook for 8 to 10 minutes until no pink remains, then drain off excess fat.
- Stir in the tomato paste and cook for 2 to 3 minutes, then pour in the crushed tomatoes and season with oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered over low heat for 20 to 25 minutes until thickened, then remove from heat.
- In a large mixing bowl, combine the ricotta cheese, eggs, ¼ cup of the Parmesan, fresh parsley, salt, and pepper. Stir until smooth and well combined, then set aside.
- Preheat your oven to 375°F (190°C). Lightly grease the bottom and sides of a 9×13-inch deep baking dish with cooking spray or olive oil.
- Spread 1 cup of meat sauce on the bottom of the dish, then layer oven-ready noodles, one-third of the ricotta filling, 1 cup mozzarella, and one-third of the sauce. Repeat this layering two more times, finishing with noodles, the remaining sauce (covering noodles completely), the remaining mozzarella, and the reserved ¼ cup Parmesan.
- Cover the baking dish tightly with foil (spray the underside lightly with cooking spray to prevent sticking) and bake at 375°F for 45 minutes.
- Remove the foil and bake for an additional 20 to 25 minutes until the cheese on top is golden, bubbly, and beginning to brown. A knife inserted in the center should pass through the noodles with no resistance.
- Remove the lasagna from the oven and let it rest uncovered for at least 15 minutes before slicing. Use a sharp knife and wide spatula to serve clean, intact portions.
Nutrition
Notes
- No-boil noodles must be fully covered: Every San Giorgio oven-ready noodle must be covered with sauce before baking, including all edges and corners. Any exposed noodle will remain dry and hard after cooking.
- Use whole milk ricotta: Part-skim ricotta has higher moisture content, which leads to a watery lasagna. Whole milk ricotta gives you a creamier, richer filling that sets up properly.
- Grate Parmesan fresh: Pre-shredded Parmesan contains anti-caking agents that prevent proper melting. Grating a block of Parmigiano Reggiano yourself makes a noticeable difference in flavor and texture.
- Let the sauce simmer: Do not rush the meat sauce. A 20 to 25 minute simmer allows the flavors to develop and the sauce to thicken, preventing a watery final dish.
- Make ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 10 to 15 extra minutes to the covered bake time.
- Rest before cutting: Cutting the lasagna immediately out of the oven will cause it to fall apart. A 15-minute rest allows the layers to firm up for clean, neat slices.
- Freezing: Wrap individual portions or the fully assembled (unbaked) lasagna tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Storage: Cover leftovers tightly and refrigerate for up to 5 days. Reheat covered in a 350°F oven for 20 to 25 minutes, or microwave individual portions on medium power with a damp paper towel on top.
- Vegetarian option: Replace the meat with sautéed zucchini, mushrooms, spinach, and roasted red peppers for a hearty meatless version. Adjust seasoning to taste.
- Spice level: For a spicier lasagna, double the red pepper flakes and use hot Italian sausage instead of mild. For a milder version, omit the red pepper flakes entirely.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This San Giorgio lasagna is exactly the kind of meal that becomes a family tradition. Rich, hearty, and deeply satisfying, it’s the dish people request again and again.
The combination of San Giorgio’s reliable oven-ready noodles, a savory homemade meat sauce, and a creamy three-cheese filling is hard to beat.
Once you’ve made it, you’ll understand why lasagna has been a beloved centerpiece of Italian-American cooking for generations.
Give this recipe a try and make it your own. Swap the protein, adjust the spice level, or sneak in some extra vegetables.
Drop a comment below to let me know how it turned out, and don’t forget to share this recipe with someone who loves a good, home-cooked Italian meal.
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