San Giorgio Lasagna
This San Giorgio lasagna recipe delivers everything you want in a classic Italian-American baked pasta: tender oven-ready noodles layered with a rich, savory meat sauce, a creamy three-cheese ricotta filling, and a golden blanket of melted mozzarella on top. Made with San Giorgio's no-boil lasagna noodles, this recipe skips the messy pre-boiling step entirely and still produces perfectly cooked, satisfying layers every single time. It feeds a crowd, reheats beautifully, and can be assembled a day in advance, making it one of the most reliable and beloved dishes you can have in your cooking repertoire.
Equipment
- 9x13-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
Ingredients
For the Meat Sauce
- 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
For the Ricotta Filling
- 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
For the Cheese Topping
- 4 cups shredded low-moisture mozzarella about 16 oz / 454g, divided between layers and topping
Instructions
- 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 9x13-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.
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.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 36gProtein: 34gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 18IUVitamin C: 12mgCalcium: 38mgIron: 22mg
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