San Giorgio Lasagna
Atraditional homemade lasagna recipe using San Giorgio pasta, rich meat sauce,creamy ricotta, and fresh mozzarella cheese. Perfect for family dinners andgatherings.
Equipment
- 1 largeskillet Forbrowning ground beef and cooking the meat sauce.
- 1 mediumskillet Forpreparing the ricotta mixture
- 1 bakingdish (9x13 inch): Forassembling and baking the lasagna.
Ingredients
- 1 package 12 oz: San Giorgio Lasagna Pasta, no boiling required.
- 1 lb 16 oz: Ground Beef, lean (around 15% fat content).
- 1 can 15 oz: Tomato Sauce, or homemade tomato sauce (instructions provided in article).
- 2 tbsp: Olive oil for cooking the beef.
- 1 tsp: Salt for seasoning.
- 1/2 tsp: Ground pepper for seasoning.
- 2 tsp: Dried basil for flavoring the sauce.
- 2 tsp: Dried oregano for flavoring the sauce.
- 1/2 cup: Fresh parsley chopped.
- 1 cup: Beef broth optional, for adjusting sauce texture.
- 1/2 tsp: Red pepper flakes optional, for heat.
- 1 tsp: Sugar optional, for balancing acidity.
- 1 lb 16 oz: Ricotta Cheese, whole milk or part-skim.
- 1 cup: Fresh Mozzarella Cheese shredded.
- 1/2 cup: Grated Parmesan Cheese.
- 1 : Large Egg.
- 1/4 tsp: Ground nutmeg optional, for the ricotta mixture.
Instructions
- Cook the pasta: Prepare San Giorgio Lasagna pasta according to package directions. Drain and lay flat to cool.
- Prepare the meat sauce: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the ground beef and cook until browned. Stir in salt, pepper, basil, oregano, parsley, and the tomato sauce. Simmer for 20 minutes, adding beef broth for texture if needed.
- Make the ricotta mixture: In a medium skillet, combine ricotta cheese, 1 cup of mozzarella, 1/2 cup of parmesan cheese, and egg. Mix well, adding salt and pepper to taste.
- Assemble the lasagna: Spread 1/2 cup of meat sauce on the bottom of a 9x13 baking dish. Layer with 3 pieces of lasagna pasta. Spread half of the ricotta mixture over the pasta, then add a cup of ground meat sauce. Repeat the layers until all ingredients are used, finishing with the remaining mozzarella on top.
- Bake: Cover the lasagna with foil and bake at 375°F for 20–25 minutes. Remove foil and bake for another 10 minutes or until bubbly.
- Rest before serving: Let the lasagna stand for at least 10 minutes before cutting and serving.
Notes
- Resting the lasagna for 10 minutes after baking helps the layers set and makes it easier to slice.
- You can customize the lasagna by adding vegetables like spinach or mushrooms to the ricotta mixture, or substitute ground turkey or sausage for the beef.
- Gluten-free options are available by using gluten-free San Giorgio pasta.