San Giorgio lasagna Recipe

San Giorgio Lasagna Recipe is how lasagna is supposed to be made. No oven-ready pasta, no bland ricotta, no dry meat. Just classic layers of seasoned beef, sausage, cheese, and sauce baked until golden.

Why This Is the Best Lasagna on the Internet

• Boiled San Giorgio noodles give the perfect al dente texture.
• Seasoned ricotta with eggs and Parmesan adds real flavor, not bland filler.
• The 1:2 sausage-to-beef ratio gives rich, balanced meat flavor.
• Generous layering means no thin, skimpy slices.
• Sauce on top prevents dryness and keeps it juicy.
• Final cheese topping browns beautifully for that golden finish.

Ingredients

For the Pasta

• 1 box San Giorgio lasagna noodles
• Olive oil (for tossing after boiling)

For the Meat Sauce

• 1 tablespoon olive oil
• 2 medium onions, diced
• 3 cloves garlic, minced
• Italian seasoning
• Salt and black pepper
• 1 pound Italian sausage
• 2 pounds ground beef

For the Ricotta Layer

• 1 large container ricotta cheese
• 3 eggs
• Salt and pepper
• Fresh or dried basil
• Fresh or dried parsley
• 2 cups grated Parmesan cheese (per 2 pounds of meat)

For Assembly

• Shredded mozzarella (yes, pre-shredded is fine. We’re busy.)
• 1 large jar (or 2 small jars) of marinara sauce

How to make Homemade San Giorgio Lasagna

Step 1: Boil the Noodles

We do not use oven-ready noodles over here.

1. Bring a large pot of salted water to a boil.
2. Add your San Giorgio lasagna noodles.
3. Cook until al dente. Not mushy. Not soft-soft. They’re still baking for almost an hour.
4. Drain and rinse quickly with cold water.
5. Toss them in a bowl with a little olive oil so they don’t stick together.

Set aside. Separate them gently. Respect the noodles.

Step 2: Build Your Flavor Base

Before the meat even hits the pan:

1. Dice your onions.
2. Mince your garlic.
3. Toss them in a bowl with olive oil, Italian seasoning, salt, and pepper.
4. Let that sit while your pan heats up.

Big pan. Medium heat. Let it get warm.

Throw in the onion and garlic mixture. Cook until softened and slightly browned. Not burnt. Just a little color.

Step 3: The Meat

Add:

• 1 part Italian sausage
• 2 parts ground beef

Brown it together with the onions and garlic.

Here’s the rule: Do not overcook it.
Remember, it’s going back in the oven for almost an hour. If you cook it dry now, you’ll regret it later.

Step 4: Seasoned Ricotta (Always Season It)

In a bowl, mix:

• Ricotta
• 3 eggs
• Salt
• Pepper
• Basil
• Parsley
• 2 cups Parmesan cheese

Always season your ricotta. Always. Nobody wants bland white paste in their lasagna.

Mix until smooth and creamy.

Step 5: Assembly (The Back-Breaking Part)

Preheat oven to 375°F (190°C).

Now we layer:

1. Marinara sauce on the bottom of the pan.
2. First layer of noodles.
3. Ricotta mixture (be generous — if you can see through the noodles, that’s not enough).
4. Meat mixture.
5. Mozzarella.
6. Marinara sauce

Repeat.

Noodles.
Ricotta.
Meat.
Mozzarella.
marinara sauce

Keep going until your pan is full. My top layer? Just sauce.

Step 6: Bake

Cover loosely with foil.

Bake at 375°F for about 50–60 minutes (longer if it’s thick).

About 10 minutes before it’s done, remove the foil and sprinkle mozzarella on top. Let it melt and brown.

Let It Rest

Don’t cut it immediately. I know it’s hard. Let it sit for at least 15–20 minutes so it sets properly. Otherwise it’ll slide everywhere and you’ll be mad.

Storage & Make-Ahead Tips (7 Ideas)

1. Let lasagna cool completely before storing.
2. Store leftovers in an airtight container in the fridge for up to 4 days.
3. Freeze individual slices wrapped tightly in plastic wrap and foil.
4. Freeze the entire unbaked lasagna for up to 3 months.
5. If freezing before baking, thaw overnight in the fridge before cooking.
6. Reheat slices in the oven at 350°F covered with foil to keep moisture.
7. You can fully assemble it a day ahead, cover, refrigerate, and bake the next day.