Lasagna San Giorgio is a delicious twist on the classic Italian favorite that brings rich flavors and a satisfying texture to the table. Originating from the Liguria region, this recipe combines fresh ingredients with a unique blend of cheeses and herbs to create a dish that’s both comforting and elegant.
We love how this lasagna balances creamy béchamel sauce with savory meat and fresh vegetables, making it a perfect meal for family dinners or special occasions. It’s a great way to impress guests without spending hours in the kitchen.
Ingredients
To create an authentic and delicious Lasagna San Giorgio, we need fresh, high-quality ingredients for each component. Below are the essentials broken down by their role in the dish.
For the Meat Sauce
We start with a rich, savory meat sauce that forms the foundation of our lasagna.
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 14 oz (400 g) crushed canned tomatoes
- 2 tbsp olive oil
- 1/2 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 1 tsp dried oregano or Italian herbs
- Fresh basil leaves, chopped (optional)
For the Béchamel Sauce
Our creamy béchamel sauce provides a smooth and velvety layer balancing the meat and pasta.
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- Salt and white pepper, to taste
- 1/2 cup grated Parmesan cheese
For the Pasta Sheets
Choosing or making the perfect pasta sheets is key to an authentic Lasagna San Giorgio.
| Pasta Sheets | Quantity | Notes |
|---|---|---|
| Fresh lasagna sheets | About 12 sheets | Preferably fresh, no precooking |
| OR dried lasagna sheets | 9-12 sheets | Precook according to package |
For Assembling and Topping
These ingredients complete the layers and add visual appeal along with additional flavor.
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, for topping
- Fresh basil leaves, for garnish
- Olive oil for greasing the baking dish
Let’s gather these ingredients to prepare our Lasagna San Giorgio with confidence and precision.
Equipment Needed
To craft an authentic Lasagna San Giorgio with precision and ease, having the right equipment is essential. Below is a detailed list of tools and utensils that will streamline our cooking process and ensure perfect results every time.
| Equipment | Purpose |
|---|---|
| Large sauté pan | For preparing the rich meat sauce and sautéing vegetables |
| Medium saucepan | For making the smooth béchamel sauce |
| Wooden spoon | To stir sauces and prevent sticking |
| Measuring cups & spoons | To measure precise quantities of ingredients |
| Whisk | To blend béchamel ingredients smoothly without lumps |
| Mixing bowls | For combining cheeses and other components |
| Lasagna baking dish (9×13 inch) | To assemble and bake the lasagna layers |
| Chef’s knife | To finely chop onions, garlic, carrot, celery, and herbs |
| Cutting board | Safe surface for all chopping tasks |
| Colander | To drain cooked lasagna sheets if using fresh pasta |
| Aluminum foil | To cover the lasagna during baking preventing over-browning |
| Oven mitts | For safely handling hot dishes |
| Grater | To freshly grate Parmesan and mozzarella cheese |
We want to emphasize the importance of using a high-quality baking dish that provides even heating. This helps our Lasagna San Giorgio bake uniformly, achieving that perfect golden crust and creamy interior.
When preparing sauces, a non-stick sauté pan is preferred to avoid sticking and burning. The whisk is crucial for crafting a silky béchamel sauce—an important element that balances the meat and cheese layers with its creamy texture.
By having all these pieces of equipment ready and within reach, we maintain a smooth workflow — which is key to successfully preparing this exquisite dish.
Prep Work
To achieve a perfectly layered Lasagna San Giorgio, thorough prep work is essential. Let’s organize our tasks into manageable parts to streamline the cooking process and enhance flavors.
Preparing the Meat Sauce
- Chop the onion, garlic, carrot, and celery finely for a balanced base.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add the chopped vegetables and sauté until softened and aromatic, about 5–7 minutes.
- Increase heat to medium-high and add 1 pound of ground beef or a mix of beef and pork.
- Cook the meat thoroughly, breaking it apart, for 8–10 minutes until browned.
- Pour in ½ cup of white wine and allow it to reduce for 3 minutes, intensifying the flavor.
- Add 1 can (28 oz) of crushed tomatoes along with salt, pepper, and a pinch of dried oregano or fresh basil.
- Simmer on low heat for 30 minutes, stirring occasionally to meld the flavors.
Tip: Simmering longer yields a richer sauce, so start ahead when possible.
Making the Béchamel Sauce
- Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in ¼ cup of all-purpose flour, stirring constantly to create a smooth roux, cooking 2 minutes until lightly golden.
- Gradually add 3 cups of warmed milk while whisking vigorously to prevent lumps.
- Continue stirring until the sauce thickens and coats the back of a spoon, about 7–10 minutes.
- Season with ¼ teaspoon of freshly grated nutmeg, salt to taste, and a pinch of white pepper.
- Remove from heat and stir in ½ cup freshly grated Parmesan cheese for creaminess and depth.
Pro tip: Use warm milk to avoid curdling and achieve a silky béchamel.
Preparing the Pasta Sheets
- If using fresh pasta sheets, separate them carefully and lay them flat on a lightly floured surface.
- For dried lasagna sheets, boil a large pot of salted water and cook the sheets for 6–8 minutes until al dente.
- Drain the pasta and immediately place sheets on a clean kitchen towel to absorb excess moisture.
- Cool the sheets slightly before assembly to prevent tearing and sticking.
| Pasta Type | Boiling Time | Handling Tips |
|---|---|---|
| Fresh Sheets | No boiling* | Lay flat on floured surface |
| Dried Sheets | 6–8 minutes | Cool on towel to prevent stick |
*Note: Fresh sheets often don’t require pre-boiling but confirm package instructions.
By completing these preparation steps with care we set the foundation for an authentic and flavorful Lasagna San Giorgio, ensuring each layer comes together beautifully.
Cooking the Components
To build the authentic Lasagna San Giorgio, meticulous attention to each component’s cooking process is crucial. Let’s dive into the step-by-step methods to prepare the meat sauce, béchamel sauce, and pasta sheets to perfection.
Cooking the Meat Sauce
Our meat sauce forms the savory backbone of Lasagna San Giorgio. Follow these precise steps to build deep flavor and luscious texture:
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add finely chopped onion, garlic, carrot, and celery (also known as soffritto). Sauté for about 7 minutes until soft and translucent.
- Increase heat to medium-high and stir in 1 pound of ground beef or a blend of beef and pork. Break the meat apart with a wooden spoon.
- Cook until fully browned with no pink remaining, approximately 8 minutes.
- Pour in ½ cup of white wine and allow it to reduce by half, about 3 minutes.
- Add 1 can (28 oz) crushed tomatoes along with salt and pepper to taste.
- Simmer uncovered on low heat for 30 to 40 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.
Pro Tip: Keep the lid off during simmering to concentrate flavors and avoid watery sauce.
Cooking the Béchamel Sauce
The béchamel sauce provides a creamy, velvety layer essential to balancing our dish. Precision in temperature and timing is key:
- Melt 4 tablespoons of unsalted butter over medium heat in a medium saucepan.
- Whisk in ¼ cup flour continuously for 2 minutes to create a smooth roux without browning.
- Slowly add 4 cups of warmed whole milk in small increments, whisking vigorously to prevent lumps.
- Bring the mixture to a gentle simmer, stirring constantly until thickened and smooth, about 7 minutes.
- Season with ½ teaspoon ground nutmeg, ½ teaspoon salt, and ¼ teaspoon white pepper.
- Remove from heat and stir in ½ cup grated Parmesan cheese until melted and creamy.
Note: Warming the milk before adding avoids curdling and keeps the texture silky.
Cooking the Pasta Sheets
Pasta sheets are the structural framework for Lasagna San Giorgio. Whether fresh or dried, handle them with care:
| Pasta Type | Preparation | Cooking Instructions |
|---|---|---|
| Fresh | Dust lightly with flour to prevent sticking | Boil in salted water for 1 to 2 minutes until al dente. Drain and rinse with cold water to stop cooking. |
| Dried | Use as is | Parboil for 4-5 minutes until just pliable. Drain and separate sheets with olive oil or parchment paper to prevent sticking. |
- For fresh pasta sheets, avoid overcooking to retain structure during baking.
- For dried sheets, pre-cooking diminishes toughness and optimizes layering.
Before layering, lay pasta sheets flat on a clean surface or tray to prevent curling or sticking.
Remember: Properly cooked pasta sheets create tender yet firm layers that hold each element beautifully together in our Lasagna San Giorgio.
Directions
Follow these precise steps to assemble and bake our Lasagna San Giorgio to perfection. Attention to detail in each phase ensures a harmonious blend of flavors and textures in our final dish.
Assembling the Lasagna San Giorgio
- Preheat your oven to 375°F (190°C) to be ready once the assembly is complete.
- Lightly grease the baking dish with olive oil to prevent sticking and enhance flavor.
- Spread a thin layer of meat sauce evenly across the bottom of the dish.
- Lay down the first layer of lasagna sheets, making sure they do not overlap.
- Spoon a generous amount of béchamel sauce over the pasta layer, smoothing it evenly.
- Sprinkle shredded mozzarella and grated Parmesan cheeses over the béchamel.
- Repeat layers in this order: meat sauce, pasta sheets, béchamel sauce, and cheeses — building up 3 to 4 layers depending on your dish size.
- Finish the top layer with béchamel and an extra helping of Parmesan for a golden crust.
- Scatter fresh basil leaves on the top for aroma and color.
| Layer Component | Key Ingredients | Purpose |
|---|---|---|
| Base Layer | Meat sauce | Adds rich savory depth |
| Pasta Layer | Lasagna sheets | Structure and texture |
| Sauce Layer | Béchamel sauce | Creaminess and balance |
| Cheese Layer | Mozzarella & Parmesan | Meltiness and flavorful topping |
Baking Instructions
- Cover the dish tightly with foil to retain moisture during the initial baking phase.
- Bake for 30 minutes covered, allowing the lasagna to heat evenly and the flavors to meld.
- Remove foil carefully and continue baking uncovered for 15 to 20 minutes until the top is bubbling and golden brown.
- For a perfectly golden crust, place the dish under the broiler for 2 to 3 minutes, watching closely to avoid burning.
Resting and Serving
- Once removed from the oven, let the Lasagna San Giorgio rest for at least 15 minutes. This resting time allows the layers to set, making it easier to slice clean pieces.
- Use a sharp knife and a wide spatula to serve generous portions.
- Garnish with extra fresh basil or a light drizzle of good-quality olive oil for presentation.
Pro Tip: Resting the dish not only improves slicing but enhances flavor. The cheeses and béchamel meld beautifully, offering each bite a creamy and balanced taste.
Make-Ahead and Storage Tips
To enjoy our Lasagna San Giorgio at its best with minimal last-minute effort, preparation ahead of time is key. Here are our top make-ahead and storage strategies to maintain flavor, texture, and food safety:
Make-Ahead Preparation
- Assemble the lasagna completely following the recipe instructions but hold off on baking.
- Cover the baking dish tightly with plastic wrap and then aluminum foil to prevent freezer burn or drying.
- Refrigerate if baking within 24 hours. This resting time allows the flavors to meld beautifully.
- For longer storage, freeze the prepared lasagna for up to 3 months.
Baking from Refrigerated or Frozen
| Storage Condition | Thawing Recommendation | Baking Instructions | Internal Temperature* |
|---|---|---|---|
| Refrigerated | No thaw needed | Bake covered for 45 minutes, then uncovered for 15 minutes | 165°F (74°C) |
| Frozen | Thaw overnight in fridge | Bake covered for 60 minutes, then uncovered for 20 minutes | 165°F (74°C) |
*Always use a food thermometer to ensure safe internal temperature.
Pro Tip: Rest the lasagna 10-15 minutes after baking for easier slicing and improved flavor melding.
Storing Leftovers
- Allow the lasagna to cool completely.
- Transfer individual portions to airtight containers or cover the dish tightly.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 350°F (175°C) covered, until warmed through. Avoid microwaving to preserve texture.
With these make-ahead and storage tips, we can confidently prepare our Lasagna San Giorgio in advance, saving precious time without compromising the delicious taste and texture that make this dish so special.
Conclusion
Lasagna San Giorgio offers a delightful twist on a classic favorite, bringing fresh flavors and rich textures to the table. With the right ingredients and careful preparation, it’s a dish that feels both special and approachable. Whether for a cozy family meal or entertaining guests, this recipe delivers satisfying results every time.
By following the steps and tips we’ve shared, you can create a beautifully layered lasagna that’s as impressive as it is delicious. It’s a rewarding experience that’s sure to become a staple in your cooking repertoire. Let’s get cooking and enjoy every bite of this Ligurian-inspired masterpiece.
Frequently Asked Questions
What makes Lasagna San Giorgio different from traditional lasagna?
Lasagna San Giorgio combines fresh Ligurian ingredients with a unique blend of cheeses, herbs, and béchamel sauce, offering a creamy yet savory flavor distinct from classic versions.
What ingredients are essential for the meat sauce in Lasagna San Giorgio?
Ground beef (or beef and pork mix), onion, garlic, carrot, celery, crushed tomatoes, olive oil, white wine, and seasonings are key for the rich meat sauce.
How do I make the béchamel sauce for this lasagna?
Use butter, flour, warmed milk, nutmeg, salt, white pepper, and Parmesan cheese, cooking until smooth and creamy without curdling.
Can I use fresh or dried pasta sheets?
Both work well; fresh sheets offer tenderness, while dried sheets require careful handling and pre-cooking to avoid tearing.
What equipment do I need to prepare Lasagna San Giorgio?
A large sauté pan, medium saucepan, measuring tools, whisk, and a high-quality baking dish are essential for smooth preparation.
How should I assemble the lasagna layers?
Layer meat sauce, pasta sheets, béchamel, and cheeses in 3 to 4 repetitions, then bake covered, followed by uncovered baking for a golden crust.
How long should the lasagna rest after baking?
Resting for at least 15 minutes lets layers set, making slicing easier and improving flavor.
Can I prepare Lasagna San Giorgio ahead of time?
Yes, assemble in advance and refrigerate or freeze. Follow specific baking instructions for refrigerated or frozen lasagna.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to maintain texture and flavor.