Introduction

As you know, I am anything mimicking what I believe to be the case with me: some recipes feel like home as soon as they come out of the pot. The San Giorgio Lasagna Recipe is one such dish that reeks of comfort, appears to be pure happiness and has the taste of a meal that turns people to rush to the table before you even utter the name of it. 

It’s comforting, cheesy, tasty, and never leaves one without that warm and cozy atmosphere that only a traditional lasagna will provide.

Such is the type of lasagna that smells up your kitchen with the scent of boiling tomato sauce, baking cheese and hot ground beef. The pasta sheets become soft, and the ricotta mixture melts in every crevice, and the layers pile up like a structure to impress with a mouth-watering edible architecture.

It takes the boxed San Giorgio pasta and makes it shine, whether you have always eaten it as a kid or you are trying it now. And now I am going to go the whole way–not only telling you the method but also the small extras that make it a special one.

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What is San Giorgio Lasagna?

San Giorgio lasagna is a traditional baked pasta with large and broad lasagna noodles or plates regularly made by the San Giorgio brand and are stacked with seasoned meat sauce, creamy ricotta, stretchy mozzarella, and rich Parmesan. Imagine that it is the perfect Italian-American comfort food.

It is satisfying but not too heavy, it is not too cheesy, and it is also layered, so that with every bite, it is a little different. This is due to the form of the noodles themselves, the thickness and how the noodles can contain the sauce without disintegrating; this is what makes San Giorgio pasta ideal in lasagna.

It is a dish that is highly family-friendly, freezer-friendly and, quite frankly, mood-friendly. It tastes like home home-cooked meal, whether you have guests or you have some leftovers that you want to warm up in the microwave, this lasagna is always a good meal.

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The History of My Discovery of This

The initial experience with the San Giorgio Lasagna Recipe occurred on one of the weekdays when I was in need of a warming dish, yet I did not feel like making anything too complicated. 

I picked a box of San Giorgio as it looked like the pantry of my aunt when I was a child. I piled it all together that night, almost lazily–but when I at length cut it open, I was appalled at the perfection with which it was made. Unexpectedly, even the most basic ingredients can yield the greatest results. This has been among my lasagna recipes ever since.

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Equipment List

You do not have to do anything fancy to prepare this lasagna, just the bare necessities:

• A boiling pan to cook lasagna noodles in.
  
• Huge pan to cook the meat sauce in.
  
• Layer the bowl of the cheese filling.
  
• 9×13-inch baking dish
  
• Wooden spoon or heatproof spatula.
  
• Strainer for draining pasta
  
• Covering foil when baking.
  
• Clean slicing knife.
  

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Ingredients

For the pasta

• 3 olive oil
  
• 24 grains of penna paste (or tomato paste)
  

For the meat sauce

• 1 lb beef, as ground (or half beef, half Italian sausage)
  
• 1 medium onion, chopped
  
• 3 cloves garlic, minced
  
• 1 (24 oz) jar marinara sauce
  
• 1 (15 oz) can tomato sauce
  
• 1 tsp Italian seasoning
  
• 1 tsp salt
  
• ½ tsp black pepper
  
• 1/2 tsp sugar (sugar is optional, but it makes the drink less acidic)
  

For the cheese filling

• 15 oz ricotta cheese
  
• 2 cups mozzarella shredded (divided)
  
• 1 cup grated Parmesan
  
• 1 large egg
  
• 1 tbsp parsley, chopped
  
• ½ tsp garlic powder
  
• ¼ tsp salt
  
• ¼ tsp pepper
  

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Instructions

1. Boil the noodles

• When the method of preparation involves traditional San Giorgio lasagna noodles, boil them in the way that the package says to, and stir them occasionally to ensure that they do not stick.
  
• Allow to soak and lie flat on parchment so as not to tear.
  
• When using oven-ready noodles, omit this step.
  

2. Make the meat sauce

• Heat a skillet using medium heat, add ground beef and cook until it is brown.
  
• Add onion and garlic and cook till tender and aromatic.
  
• Combine marinara, tomato sauce, Italian seasoning, salt, pepper and a little sugar.
  
• Bake between 10 and 15 minutes to a thick and saucy consistency.
  

3. Mix the ricotta filling

• Combine ricotta, half mozzarella, Parmesan, egg, parsley, garlic powder, salt and pepper in a bowl.
  
• Mix until creamy.
  

4. Assemble the lasagna

• When baking, place a thin coating of sauce in the dish to avoid sticking.
  
• Top with a layer of noodles, then ricotta mixture, then meat sauce, then a sprinkle of mozzarella.
  
• Keep repeating the process until you have exhausted all the contents, and add the sauce and mozzarella on top.
  

5. Bake

• Cover with foil (spray the foil to avoid sticking).
  
• Bake at 375°F for 25 minutes.
  
• Eliminate foil and bake an additional 20 minutes till bubbling and golden.
  

6. Rest and slice

• Allow at least 15 minutes of rest before cutting—this is the most important part to make the slices clean and the layers perfect.
  

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How This Lasagna Tastes

Here it is pure magic of the San Giorgio Lasagna Recipe.

• The noodles become just tender enough, and they do not get mushy.
  
• The tomatoes make the beef sauce rich, hearty and slightly sweet.
  
• The ricotta filling is not too melted to fill every bite with creaminess.
  
• The mozzarella cheese on top becomes bubbly and golden, giving it that irresistible pull and stretch irresistible cheese.
  
• It is salty, warm, wholesome and completely fulfilling.
  

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The Secret to The Success of the San Giorgio Brand

San Giorgio pasta is decades old, and there is a reason why people believe in it:

• The noodles are very well shaped.
  
• They take up sauce and do not fall to pieces.
  
• They are hard enough to slice into ideal lasagna pieces.
  
• The texture is traditional and reliable.
  

You also do not need fancy pasta to prepare a good lasagna. It only requires pasta that is good in the oven–and San Giorgio drives it in with a nail.

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Tips for the Best Lasagna

• Should rest – Clipping it off too soon will bring it to pieces.
  
• Sauce enough – Lasagna should never be dry.
  
• No overcooking of the noodles – This is particularly true of those who boil them; they will cook in the oven.
  
• Layer intelligently – A thin layer of sauce does not stick.
  
• Add beef + sausage – The taste is unbelievable.
  

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Variations You Can Try

1. Three fromage San Giorgio Lasagna

Replace the meat sauce with plain marinara and add more mozzarella and Parmesan.

2. Spinach Ricotta Lasagna

Place 1 cup chopped spinach in the ricotta mixture.

3. Fully Loaded Veggie Lasagna

Sauté zucchini between layers, mushrooms, bell peppers and spinach.

4. Spicy Italian Lasagna

Add spicy Italian sausage to the sauce and chilli flakes.

5. White Sauce Lasagna

Substitute marinara with Alfredo sauce to create a rich and decadent one.

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How to Store and Reheat

Fridge

• Keeps for up to 4 days.
  
• Warm slices in the microwave or oven.
  

Freezer

• Roll in wrap and freeze up to 3 months.
  
• Let it stand overnight and bake in the middle.
  

Even better, lasagna is even tastier the day after, hence, having some leftovers is a blessing.

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Serving Suggestions

Accompany your San Giorgio Lasagna Recipe with:

• Garlic bread
  
• Caesar salad
  
• Roasted vegetables
  
• An Italian chopped salad.
  
• A low-calorie meal such as fruit sorbet or tiramisu.
  

This is a smorgasbord, dine-out, and late-night snack-friendly dish.

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Final Thoughts

Something so nice about this lasagna is the wonder of nostalgia. It is easy, cheap, and tasty, and that is what a homemade lasagna must be. San Giorgio Lasagna Recipe is one such dish that can make anyone happy at the table, leaving everyone feeling good and a bit more appreciated.

This is the recipe that is really like home.

More Dinner Recipes:

• Barefoot Contessa Turkey Burger Recipe
• Cheesecake Factory Shrimp Bistro Pasta Recipe
• Carrabba’s Pasta Weesie Recipe