San Giorgio Lasagna
This classic San Giorgio lasagna delivers tender pasta layers, savory meat sauce, and a creamy ricotta mixture that has been bringing families together for generations. Built on the trusted foundation of San Giorgio noodles—known since 1914 for holding their texture without turning mushy—this recipe is as forgiving as it is delicious, making it perfect for beginners and seasoned cooks alike. Whether you're feeding a crowd at a holiday gathering or prepping ahead for a weeknight dinner, this foolproof lasagna disappears from the table every single time.
Equipment
- Large pot - At least 6 quarts / 5.7L for boiling pasta
- Large skillet or Dutch oven - For making the meat sauce
- 13x9x2-inch baking dish - Preferably glass or ceramic
- Aluminum foil - For covering the dish during baking
- Medium mixing bowl - For the ricotta cheese mixture
- Colander - For draining cooked pasta
- Wooden spoon - For stirring the meat sauce
- Ladle - For spreading sauce between layers
- Kitchen towels - For laying out cooked noodles flat
- Sharp knife - For serving clean squares
- Instant-read thermometer - (optional) to verify internal temperature reaches 165°F / 74°C
Ingredients
For the Pasta
- 12 San Giorgio lasagna noodles - About 3/4 of a 16 oz / 450g box
For the Meat Sauce
- 1.5 lbs ground beef - 680g, 80–85% lean works best
- 1 medium yellow onion - About 1 cup / 150g, finely diced
- 4 cloves garlic - Minced
- 24 oz pasta sauce - 680g jarred or homemade marinara
- 15 oz tomato sauce - 425g, 1 standard can
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil - For cooking
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cheese Mixture
- 15 oz ricotta cheese - 425g, 1 standard container; whole milk preferred
- 2 large eggs - Lightly beaten
- 2 cups shredded mozzarella cheese - 200g, divided — 1 cup for cheese mixture, 1 cup reserved for topping; freshly grated preferred
- 1/2 cup Parmesan cheese - 50g, freshly grated
- 2 tbsp fresh parsley - Chopped; or 1 tbsp dried parsley
Instructions
- Bring a large pot of salted water to a rolling boil, add lasagna noodles one at a time, and cook until al dente, about 8–10 minutes. Drain, rinse briefly with cool water, and lay flat on kitchen towels in a single layer.
- Heat olive oil in a large skillet over medium-high heat, then add diced onion and cook for 4–5 minutes until softened. Add minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant.
- Add ground beef to the skillet, breaking it into small crumbles, and cook for 8–10 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon for flavor.
- Stir in the pasta sauce, tomato sauce, dried basil, and oregano, then reduce heat to low and simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper, then remove from heat.
- In a medium bowl, combine ricotta, beaten eggs, Parmesan, parsley, and 1 cup of the shredded mozzarella. Season with salt and pepper and stir until smooth and spreadable.
- Preheat oven to 350°F (175°C) and lightly grease a 13x9x2-inch baking dish. Spread ½ cup of meat sauce evenly across the bottom to prevent sticking.
- Place 3 noodles lengthwise over the sauce, then spread one-third of the ricotta mixture and 1 cup of meat sauce over them. Repeat this process two more times for a total of three full layers.
- Place the final 3 noodles on top, spread all remaining meat sauce over them to the edges, and sprinkle evenly with the reserved 1 cup of mozzarella and extra Parmesan if desired.
- Cover the dish tightly with aluminum foil (tented so it doesn't touch the cheese) and bake on the center rack for 45 minutes.
- Carefully remove the foil and bake for an additional 10–15 minutes until the cheese is melted, golden, and bubbling around the edges. The internal temperature should reach 165°F (74°C).
- Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting into squares. This allows the layers to set for clean, stable slices.
Notes
- Always rest before cutting: Let the lasagna sit for at least 10–15 minutes after baking so the layers set and slices hold their shape.
- Cook noodles al dente: Slightly undercooked noodles finish cooking in the oven and won't turn mushy in the final dish.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting — freshly grated mozzarella and Parmesan make a noticeable difference.
- Drain excess fat: Remove most of the fat from browned beef to avoid a greasy lasagna, but leave about 1 tablespoon for flavor.
- Spread sauce to the edges: Make sure each sauce layer reaches the corners so the pasta doesn't dry out during baking.
- Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to covered baking time if starting cold from the fridge.
- Freeze for later: Freeze baked or unbaked lasagna (tightly wrapped) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- No-boil noodle swap: If using no-boil noodles, add an extra 1 cup of sauce thinned with water to provide enough moisture for them to soften properly.
- Prevent watery lasagna: Pat drained noodles dry, simmer the meat sauce until thickened, and avoid overfilling the ricotta layers.
- Reheat without drying out: Add 2–3 tablespoons of water or extra sauce before reheating in a 350°F oven covered with foil; remove foil in the last 5 minutes to crisp the top.