Hearty Layered San Giorgio Lasagna Recipe with Meat and Cheese

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Lasagna is a hearty, comforting Italian dish that has become a favorite in homes and restaurants worldwide. Layered with tender pasta sheets, rich meat sauce, creamy ricotta, and gooey melted cheese, it’s a perfect meal for feeding a crowd or enjoying as leftovers. Whether you’re looking for a special weekend dinner or something to make ahead and freeze, this classic lasagna recipe is packed with flavor and easy to follow. With a balance of savory beef, tangy tomatoes, and cheesy goodness, it’s a dish that satisfies every craving!

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Nutritional Benefit

Protein: Meat, ricotta, and mozzarella provide protein, essential for muscle and tissue repair.

Calcium: Cheese adds calcium for strong bones and teeth.

Vitamins: Tomatoes offer vitamin C and lycopene for immune support and heart health.

Carbohydrates: Pasta provides energy through complex carbs.

Healthy Fats: Olive oil contains heart-healthy fats.

Iron & B Vitamins: Meat supplies iron and B vitamins for energy and blood health.

Fiber: Adding veggies like spinach or zucchini boosts fiber for digestion.

Nutrition Facts

8 servings per container

Serving Size100g

  • Amount Per ServingCalories180
  • % Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 4g 20%
  • Cholesterol 30mg 10%
  • Sodium 300mg 13%
  • Total Carbohydrate 14g 5%
    • Dietary Fiber 1.5g 6%
    • Sugars 2g
  • Protein 8g 16%
  • Vitamin A 6%
  • Vitamin C 4%
  • Iron 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The Cooking Process of Lasagna Recipe

Ingredients:

For the Meat Sauce:

  • 1 lb (450g) ground beef (you can use a mix of beef and pork for richer flavor)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz / 400g) tomato sauce (or use another can of crushed tomatoes for a thicker sauce)
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon sugar (optional, balances acidity)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped (for garnish or flavor in the sauce)

For the Ricotta Layer:

  • 16 oz (450g) ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley or 1 tablespoon dried parsley

For the Lasagna:

  • 12 lasagna noodles (use more if you’re making a larger dish)
  • 4 cups (450g) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)

Required Utensils

  • 👉Colander: To drain the cooked noodles.
  • Large Pot: For boiling lasagna noodles.
  • Skillet or Large Saucepan: For preparing the meat sauce.
  • Mixing Bowls: To combine the ricotta cheese mixture and any additional ingredients.
  • 9×13 inch Baking Dish: To assemble and bake the lasagna.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Wooden Spoon or Spatula: For stirring the sauce and mixing ingredients.
  • Knife: To chop onions, garlic, and any other vegetables.
  • Cutting Board: For safely chopping ingredients.
  • Aluminum Foil: To cover the lasagna while baking.

Instructions:

  1. Prepare Meat Sauce: Sauté onions and garlic in olive oil, add ground beef, and cook until browned. Stir in tomatoes, herbs, and simmer for 20–30 minutes.
  2. Mix Ricotta: Combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper in a bowl until smooth.
  3. Cook Noodles: Boil lasagna noodles according to package instructions, drain, and lay flat to prevent sticking.
  4. Assemble Lasagna: In a baking dish, layer meat sauce, noodles, ricotta mixture, and mozzarella. Repeat layers, finishing with sauce and cheese on top.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 20–25 minutes until bubbly.
  6. Rest and Serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley if desired, and enjoy!

The Recipe

San Giorgio Lasagna Recipe
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San Giorgio Lasagna Recipe

Recipe by TGCourse: Main CourseCuisine: ItalianDifficulty: Hard
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

20

minutes

Layers of beef and cheese delight,
Classic lasagna warms the night!
Let’s Explore the cooking…

Ingredients

  • For the Meat Sauce

  • 1 lb (450g) ground beef

  • 1 small onion, finely diced

  • 3 cloves garlic, minced

  • 1 can (28 oz / 800g) crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 can (14.5 oz / 400g) tomato sauce

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 1/4 cup fresh parsley, chopped

  • For the Ricotta Layer

  • 16 oz (450g) ricotta cheese

  • 1 egg

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh parsley or 1 tablespoon dried parsley

  • For the Lasagna

  • 12 lasagna noodles

  • 4 cups (450g) shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese (for topping)

Directions:

  • Prepare the Meat Sauce
  • Heat olive oil in a large skillet or saucepan over medium heat.
  • Add the diced onion and cook until soft and translucent (about 5 minutes).
  • Add garlic and sauté for another minute, until fragrant.
  • Add the ground beef, breaking it up with a spoon, and cook until browned. If using a mix of beef and pork, cook together until no longer pink.
  • Drain excess fat if necessary.
  • Stir in the crushed tomatoes, tomato paste, tomato sauce, dried basil, dried oregano, and sugar (optional).
  • Season with salt and pepper to taste.
  • Simmer the sauce on low heat for 20–30 minutes to let the flavors meld. Stir occasionally to prevent sticking.
  • Prepare the Ricotta Mixture
  • In a bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper.
  • Mix until smooth and well blended.
  • Cook the Lasagna Noodles
  • Boil water in a large pot with a good pinch of salt.
  • Cook the lasagna noodles according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.
  • Drain the noodles and lay them flat on a sheet of parchment paper to prevent them from sticking together.
  • Assemble the Lasagna
  • Preheat your oven to 375°F (190°C).
  • In a 9×13 inch (23×33 cm) baking dish, spread a thin layer of meat sauce on the bottom to prevent the noodles from sticking.
  • Place a layer of noodles (3 or 4) over the sauce, slightly overlapping the edges.
  • Spread 1/3 of the ricotta mixture evenly over the noodles.
  • Spread 1/3 of the meat sauce on top of the ricotta layer.
  • Sprinkle a generous handful of shredded mozzarella cheese over the meat sauce.
  • Repeat this layering process 2 more times: noodles, ricotta, meat sauce, and mozzarella.
  • On the final layer, add a bit more meat sauce, then sprinkle with Parmesan cheese and the remaining mozzarella.
  • Bake
  • Cover the lasagna with aluminum foil, ensuring the foil doesn’t touch the cheese. You can spray the underside of the foil with cooking spray to prevent sticking.
  • Bake for 25 minutes.
  • Remove the foil and bake for an additional 20–25 minutes, or until the cheese is bubbly and golden brown.
  • Rest and Serve
  • Let the lasagna rest for 10–15 minutes before cutting. This allows it to set and makes slicing easier.
  • Garnish with fresh parsley, if desired.

Recipe Video

Tips💡 for Best Results:

  • Make ahead: Lasagna often tastes even better the next day. You can assemble it, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking.
  • Freeze it: You can freeze the unbaked lasagna. Just cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, remove the plastic wrap and foil, and bake at 375°F for about 1 hour, covering it with foil if the top browns too quickly.
  • Extra veggies? Feel free to add finely chopped spinach, mushrooms, or zucchini to the meat sauce for added nutrition.

Serving for Lasagna Recipe

This lasagna recipe serves 8 portions, with each serving being approximately 1/8 of a 9×13 inch pan. After baking, simply slice the lasagna in half lengthwise and make four cuts across the width to create 8 evenly sized, rectangular portions. Each piece is hearty enough to be a main dish, but the serving size can be adjusted based on whether it’s accompanied by sides or other dishes.

Additional to Make Lasagna Recipe Rich

Vegetable Boost: Add sautéed spinach, mushrooms, or zucchini between the layers for extra nutrition and flavor.

Herb Infusion: Mix fresh herbs like basil or thyme into the ricotta or sprinkle them on top of the cheese for added fragrance and taste.

Cheese Variety: Incorporate different cheeses, such as fontina or provolone, for a richer, more complex flavor.

Spicy Kick: For a little heat, add red pepper flakes or a pinch of cayenne to the meat sauce.

Serve with Sides: Pair the lasagna with a fresh green salad, garlic bread, or a simple balsamic vinaigrette to round out the meal.

FAQs

How to reheat lasagna?

Reheat lasagna in the oven at 350°F (175°C) for 20–25 minutes, or microwave individual portions until heated through.

What cheese works best for lasagna?

Mozzarella and Parmesan are traditional, but you can also add provolone or fontina for a richer flavor.

How can I make lasagna lower in fat?

Use lean ground meat, low-fat ricotta or cottage cheese, and reduced-fat mozzarella. You can also add more veggies to reduce the amount of meat and cheese.

Why does my lasagna taste bland?

Make sure to season each layer, especially the meat sauce and ricotta mixture. Adding fresh herbs and seasoning with salt and pepper helps boost flavor.

How can I make lasagna more kid-friendly?

Try adding mild flavors, like mozzarella and a basic marinara sauce, and consider blending vegetables into the sauce for hidden nutrition.

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