A san giorgio lasagna recipe builds a dependable baked pasta dinner from ridged San Giorgio noodles, a slow-simmered meat sauce, and a three-cheese blend. The ridged pasta holds more sauce than flat sheets, so every bite stays moist instead of dry. You get a make-ahead meal that feeds a full table with minimal last-minute work.
The structure matters more than fancy ingredients here. Layering order, sauce consistency, and resting time decide whether the slices hold or collapse. This version uses a straightforward beef ragù and a ricotta-egg layer that sets firmly during baking. If you want a broader look at pasta night planning, check our baked pasta ideas. Making this san giorgio lasagna at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These San Giorgio Lasagna
- Ridged noodles grip sauce so the layers stay distinct after cutting.
- The ragù simmers in one pot while the cheese mix comes together in five minutes.
- It bakes in about 45 minutes and rests into clean, stackable slices.
- Leftovers reheat well for lunches across three days.
Ingredients You’ll Need
- 1 box (16 oz) San Giorgio lasagna noodles, ridged
- 1 lb ground beef (80/20)
- 1/2 lb Italian sausage, casings removed
- 1 small onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan
- 4 cups shredded mozzarella
- 2 tbsp olive oil
Ingredient Substitutions
Ground beef: Replace the 1 lb beef with 1 lb ground turkey for a leaner layer. Turkey releases less fat, so add 1 tbsp olive oil when browning to keep the ragù from sticking. Expect a milder flavor and slightly less browned color, and extend the simmer by 5 minutes to concentrate the sauce. The san giorgio lasagna works well for weeknight cooking when time is limited.
Ricotta cheese: Use 15 oz cottage cheese blended smooth for a tangier, higher-protein filling. Cottage cheese holds more water, so drain it in a sieve for 10 minutes before mixing with the egg. The baked layer will be a touch looser but still sets after resting.
San Giorgio lasagna noodles: Swap with another ridged brand of equal weight if unavailable, but avoid thin no-boil sheets that need extra liquid. No-boil noodles absorb sauce during baking and can dry the center if your ragù is thick. Keep the same 16 oz quantity to preserve layer height.
Mozzarella: Replace 4 cups shredded with 2 cups shredded plus 8 oz fresh mozzarella torn small. Fresh cheese adds creamier pockets but releases more moisture, so reduce crushed tomatoes by 1/4 cup. Browning stays similar at the same oven temperature. If you enjoyed this, our magnesium oil is worth trying next.
Step-by-Step Instructions
- Heat 2 tbsp olive oil in a wide pot over medium heat. Add onion and cook 4 minutes until translucent, then stir in garlic for 30 seconds until fragrant.
- Add ground beef and sausage, breaking chunks with a spoon. Brown over medium-high heat for 8 minutes until no pink remains and edges crisp slightly.
- Stir in tomato paste and oregano, cook 1 minute, then add crushed tomatoes, salt, and pepper. Lower to medium-low heat and simmer 25–30 minutes until thick enough to mound on a spoon.
- Boil noodles in salted water per box time, drain, and lay flat on towels so they don’t stick.
- Mix ricotta, egg, and parmesan in a bowl until smooth and spreadable.
- Spread 1 cup ragù on a 9×13 dish bottom. Layer 4 noodles, 1/3 ricotta mix, 1 cup mozzarella, 1.5 cups sauce. Repeat twice. Top with last noodles, remaining sauce, and 1 cup mozzarella.
- Bake at 180°C / 350°F for 45 minutes until edges bubble and top is golden and crispy.
- Rest 15 minutes before cutting so layers firm into clean slices.
Pro Tips
Spread a thin sauce layer under the first noodle to prevent sticking and burnt bottoms during the long bake. For sauce technique basics, see simple tomato sauce guidance.
Blot boiled noodles with paper towels so excess water doesn’t thin the ragù and make the center soupy. Dry noodles also brown the edges better.
Use a sharp knife and a firm spatula to cut; a dull edge drags cheese and tears the pasta stack apart.
Build the top cheese layer thinner than middle ones so it crisps instead of steaming under trapped moisture.
Common Mistakes to Avoid
Skipping the rest period causes the lasagna to slump when served. The ricotta-egg layer needs those 15 minutes to set fully after oven heat drops.
Over-simmering the ragù until it’s pasty leaves no moisture to steam the noodles. Keep it spoon-mound thick, not dry.
Stacking wet noodles straight from the pot creates slipping layers. Lay them on towels and pat down before assembly. For another easy option, check out our pornstar martini fruity.
Serving Suggestions
Cut into 8 squares and plate with a simple arrabbiata spooned alongside for extra heat. A green salad with lemon dressing balances the rich cheese. For a fuller Italian spread, add our shrimp tapas as a starter before the pasta.
Storage and Reheating
Cool the pan to room temperature within 2 hours, then cover and refrigerate up to 4 days. Reheat single slices at 175°C / 350°F for 20 minutes until the center hits 74°C / 165°F. The dish freezes solid for up to 3 months in a sealed container; thaw overnight before reheating. You might also like our espagnole sauce step.
Recipe Variations
Spicy Sausage Version
Replace mild sausage with hot Italian sausage and add 1/2 tsp red pepper flakes to the ragù. The heat builds as it simmers, giving a warmer finish without changing bake time. Mozzarella and ricotta stay as written to keep the cooling contrast.
Vegetable Layer Swap
Add 2 cups sautéed spinach and zucchini between cheese layers, squeezed dry first. The extra moisture is low, so the structure holds, and the flavor turns lighter. Use the same noodle count and sauce volume.
White Béchamel Style
Swap tomato ragù for a 3-cup béchamel made from butter, flour, and milk, layered with the same meats. Bake at the same temperature but cover with foil for 30 minutes then uncover to brown. Expect a creamier, less acidic slice that pairs with roasted squash.
san giorgio lasagna recipe
Description
A San Giorgio lasagna recipe builds a dependable baked pasta dinner from ridged noodles, slow-simmered meat sauce, and a three-cheese blend. The ridged pasta holds more sauce so every bite stays moist, and it rests into clean stackable slices.
Ingredients
Instructions
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Heat oil and cook onion
Heat 2 tbsp olive oil in a wide pot over medium heat. Add the diced onion and cook for 4 minutes until translucent and softened, then stir in the minced garlic for 30 seconds until fragrant and lightly golden.
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Brown meats with garlic
Add the 1 lb ground beef and 1/2 lb Italian sausage to the pot, breaking chunks with a spoon. Brown over medium-high heat for 8 minutes until no pink remains, edges crisp slightly, and the internal temperature of the ground meat reaches 71°C / 160°F.
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Simmer the ragù
Stir in 2 tbsp tomato paste and 2 tsp dried oregano, cook 1 minute to toast the paste. Add 2 cans crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper, then lower to medium-low heat and simmer 25–30 minutes until thick enough to mound on a spoon and leave a clear trail when stirred.
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Boil and drain noodles
Boil the San Giorgio lasagna noodles in salted water according to the box time until pliable but not mushy. Drain and lay flat on towels so they don't stick and excess surface water is absorbed.
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Mix cheese filling
Mix 15 oz ricotta cheese, 1 large egg, and 1/2 cup grated parmesan in a bowl until smooth and spreadable. The egg helps the layer set firmly so the baked lasagna holds clean slices after resting.
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Layer the lasagna
Spread 1 cup ragù on the bottom of a 9x13 dish to prevent sticking. Layer 4 noodles, 1/3 ricotta mix, 1 cup mozzarella, and 1.5 cups sauce; repeat twice, then top with last noodles, remaining sauce, and 1 cup mozzarella.
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Bake the lasagna
Bake at 180°C / 350°F for 45 minutes until edges bubble and the top is golden and crispy. The center should be hot throughout and the cheese melted with light browning at the corners.
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Rest before cutting
Rest the baked lasagna for 15 minutes before cutting so the ricotta-egg layer firms and layers hold together. Use a sharp knife and firm spatula to cut into 8 squares without dragging the cheese or tearing the stack.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Cholesterol 110mg37%
- Sodium 920mg39%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool the pan to room temperature within 2 hours, then cover and refrigerate up to 4 days in an airtight container.
- Reheating: Reheat single slices at 175°C / 350°F for 20 minutes until the center hits 74°C / 165°F; do not reheat the same portion more than once.
- Pro tip: Spread a thin sauce layer under the first noodle to prevent sticking, and for sauce technique basics see our truffle pasta recipe for related creamy pasta ideas.
- Make ahead: Blot boiled noodles with paper towels so excess water doesn't thin the ragù and make the center soupy.
