Description
This San Giorgio Lasagna is a classic, hearty Italian dish featuring layers of tender lasagna noodles, rich meat sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. Perfect for family dinners, this recipe offers comforting flavors baked to golden perfection.
Ingredients
Lasagna Components
- 12 San Giorgio Lasagna noodles
- 26 ounces pasta sauce (preferably marinara)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Meat Sauce
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Ricotta Mixture
- 32 ounces ricotta cheese
- 2 large eggs
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the lasagna.
- Cook Noodles: Boil the San Giorgio lasagna noodles according to package instructions until al dente. Drain them well, rinse under cold water to stop cooking, and set aside to prevent sticking.
- Prepare Meat Sauce: In a large skillet over medium heat, cook ground beef with chopped onion and minced garlic, stirring frequently until the meat is well browned and crumbled, about 8-10 minutes. Drain excess fat from the skillet.
- Add Sauce: Pour the pasta sauce into the cooked meat mixture in the skillet and stir well to combine all the flavors thoroughly.
- Mix Ricotta Ingredients: In a separate bowl, combine ricotta cheese, beaten eggs, chopped parsley, salt, and black pepper. Mix everything until smooth and evenly blended.
- First Layer: Spread one-third of the meat sauce over the bottom of a 9×13-inch baking dish. Lay 4 noodles over the sauce evenly, then spread half of the ricotta mixture on top of the noodles. Sprinkle 1 cup of shredded mozzarella cheese over the ricotta.
- Second Layer: Repeat the layering by spreading another third of the meat sauce over the mozzarella layer. Add the remaining noodles evenly, followed by the rest of the ricotta mixture, and then another cup of mozzarella cheese.
- Final Layer: Place the last 4 noodles on top, cover with the remaining meat sauce, and evenly sprinkle the leftover mozzarella cheese and grated Parmesan cheese over the surface.
- Bake: Place the assembled lasagna in the preheated oven and bake for 30-35 minutes until the sauce is bubbling and the cheese on top is golden brown and melted.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This allows the layers to set properly, making it easier to serve.
Notes
- For best results, use fresh San Giorgio Lasagna noodles, but any good quality lasagna noodles can be substituted.
- Rinsing the noodles after boiling prevents them from sticking and helps with easier layering.
- You can substitute ground beef with ground turkey or Italian sausage if preferred.
- Letting the cooked lasagna rest before cutting is essential to maintain its structure and prevent it from falling apart.
- If you like a spicier sauce, consider adding red pepper flakes to the meat sauce when cooking.
- Make sure to drain excess fat from the cooked meat to avoid a greasy lasagna.
