San Giorgio Lasagna Recipe: The Best Lasagna You Will Ever Taste

Whether you need a fancy dish for that romantic date night, or you’re just feeling the blues and could really use some comfort food, our San Giorgio lasagna recipe just might be what you need. Preparation time? So little. Ingredients? Fairly accessible. You can find San Giorgio lasagna in pretty much any grocery store. Flexibility? Well, fortune favors the bold, so it’s really up to your imagination. This San Giorgio lasagna recipe on the box is simple, yet elegant, and a creamy, bubbly delight. However, if you’re lactose intolerant or suffering from celiac disease, this dish with all of the cheeses might not be suitable for you. 

Jump to:

• Ingredients
• Instructions 
• Substitutions
• Variations 
• Equipment 
• Storage and reheating
• Tips
• San Giorgio Lasagna Recipe
• Comments

Ingredients

• San Giorgio lasagna — uncooked, 16 oz.
• Spaghetti sauce — 3 cups.
• Ground beef — 1 lb.
• Mozzarella — shredded, 2 cups.
• Parmesan — grated, 1 cup.
• Ricotta — 2 cups.
• Eggs — 2 large.
• Fresh parsley — chopped, 1 tbsp.
• Salt and pepper — to taste.
• Olive oil — ½ tbsp.

Instructions 

1. Preheat the oven to 350 degrees.

2. Heat a little oil in a skillet and brown the meat.

3. Drain the meat after browning.

4. Stir in the sauce and let it simmer for ten minutes. 

5. Cook the San Giorgio lasagna according to the instructions on the box.

6. In a medium-sized mixing bowl, combine well the ricotta cheese, parmesan cheese, half of the mozzarella cheese, the eggs, parsley, salt and pepper. 

7. Spread a layer of ⅓ cup meat sauce in a 13x9 casserole dish.

8. Cover with four pieces of cooked lasagna noodles.

9. Spread ⅓ cheese filling and ⅓ cup sauce on top.

10. Keep layering until you’re out of ingredients. 

11. Top with the remaining mozzarella cheese.

12. Bake covered for 45-60 minutes.

13. Bake uncovered for another 10 minutes.

Substitutions

• Oil — If you’re short on olive oil, feel free to go with canola oil or coconut oil. Butter is also a good option if you don’t want to use oil.

• Cottage cheese — If you’ve made up your mind about a substitute, you might want to swap ricotta with cottage cheese. The two have a fairly similar taste and they are generally used interchangeably when it comes to cooking. Keep in mind, though, that cottage cheese is more moist than ricotta. You might want to use one more egg to bind the cottage cheese together with the other ingredients.

• Spaghetti sauce — Sauce is one of the three pillars of a great lasagna. But that doesn’t mean you should stick to spaghetti sauce. When it comes to alternatives, tomato paste definitely comes to mind, but keep in mind that the tomato taste in it might be too powerful for some. You might also want to try sweet basil pasta sauce.

Variations 

• Herbs and veggies — Parsley is usually one of the only herbs that you can find in most lasagna recipes. You don’t want the herbs to overpower the heavenly taste of cheese and sauce. Why not experiment with dried basil and oregano? If you’re feeling bold, why not go ahead and experiment with spinach and zucchini?

• Try wine — Try adding a splash of wine to your tomato sauce. This will provide a unique and deep flavor. Both red and white wines will do the job. If you do want to opt for beef stock instead of wine, it won’t taste the same. 

Equipment 

• Medium-size skillet. 

• Measuring spoons and cups.

• Standard 9x13 casserole dish. 

• Medium-size mixing bowl.

Storage and reheating

• Cover any leftovers tightly and store them in your fridge for a week.

• You can also freeze any leftover lasagna for up to three months.

• We recommend using an oven for reheating.

Tips

• Make ahead — If you suspect you’ll be short on time, you can easily make this San Giorgio lasagna recipe ahead and freeze it. You can just simply bake it when the time comes.

• The deeper the better — Make sure that your casserole dish is at least 3 inches deep, so that you can fit the layers of your lasagna more comfortably.