San Giorgio Lasagna is a delightful twist on the classic Italian favorite that brings rich flavors and hearty textures to our table. Originating from the San Giorgio region, this lasagna combines traditional ingredients with a unique blend of herbs and cheeses that make every bite unforgettable. It’s the perfect dish for family dinners or special occasions when we want something comforting yet impressive.
What sets San Giorgio Lasagna apart is its balance of creamy béchamel sauce and savory meat filling, layered between tender pasta sheets. We love how the flavors meld together while baking, creating a golden, bubbly top that’s simply irresistible. Whether you’re a seasoned cook or trying lasagna for the first time, this recipe is straightforward and rewarding to make. Let’s dive into crafting this delicious San Giorgio Lasagna that’s sure to become a new favorite in our kitchen.
Ingredients
To craft an authentic San Giorgio Lasagna, we need to gather all the essential components carefully. Each element—from the savory meat sauce to the delicate béchamel, tender pasta sheets, and the final assembly ingredients—works together to create the mouthwatering layers that define this classic dish.
For the Meat Sauce
- 1 lb ground beef (preferably lean for balanced flavor)
- 1/2 lb Italian sausage, casing removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry red wine (optional but recommended)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Béchamel Sauce
- 4 cups whole milk, warmed
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1/4 tsp freshly grated nutmeg
- Salt and white pepper to taste
For the Pasta Sheets
- 12 lasagna sheets (fresh if possible, otherwise no-boil or regular dried)
- 1 tbsp salt (for boiling water)
- Olive oil (optional, to prevent sticking after cooking if using fresh pasta)
For Assembling
- 3 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- Fresh basil leaves (for garnish, optional)
| Component | Quantity | Notes |
|---|---|---|
| Ground beef | 1 lb (16 oz) | Lean preferred |
| Italian sausage | 1/2 lb (8 oz) | Remove casing |
| Crushed tomatoes | 1 can (28 oz) | San Marzano recommended |
| Milk | 4 cups | Whole, warmed |
| Lasagna sheets | 12 sheets | Fresh or dried |
| Mozzarella cheese | 3 cups shredded | |
| Parmesan cheese | 1 1/2 cups grated |
We find that using these precise ingredients ensures the perfect balance of flavors and texture characteristic of San Giorgio Lasagna. Next, we’ll dive into preparing each component, bringing these elements to life in a harmonious way.
Equipment Needed
To prepare our San Giorgio Lasagna flawlessly, having the right equipment is essential. Each tool helps us achieve the perfect texture and flavor harmony that this traditional dish promises.
Essential Cookware and Appliances
- Large sauté pan or skillet: For browning the ground beef, Italian sausage, onions, and garlic, ensuring a rich and savory meat sauce.
- Medium saucepan: To whisk the creamy béchamel sauce smoothly without lumps.
- Large pot: For boiling the lasagna sheets until tender but firm to the bite (al dente).
- 9×13 inch baking dish: Our go-to classic size for layering the lasagna and baking until golden and bubbly.
- Oven: A preheated oven is critical for even baking and achieving that irresistible browned crust.
Utensils and Tools
| Equipment | Purpose |
|---|---|
| Wooden spoon or heatproof spatula | Stir meat sauce and béchamel sauce thoroughly |
| Whisk | To blend the béchamel sauce to a silky finish |
| Slotted spoon | To remove cooked pasta sheets without excess water |
| Ladle | For spreading sauce evenly on lasagna layers |
| Grater | To freshly grate Parmesan and mozzarella cheese |
| Measuring cups and spoons | Ensure precise ingredient measurements |
| Sharp knife and cutting board | For chopping onions, garlic, and herbs |
Baking and Serving Essentials
- Aluminum foil: For covering the lasagna during the initial baking phase to prevent over-browning.
- Cooling rack: To allow the lasagna to rest before slicing which helps the layers set perfectly.
- Large serving spatula: To serve neat portions and retain the beautiful layers.
“Using the right equipment makes our San Giorgio Lasagna baking experience more manageable and guarantees restaurant-quality results in our own kitchen.“
By preparing all these tools ahead of time, we streamline the cooking process and maintain the integrity of each component. Ready with our equipment, let’s move forward to crafting the iconic layers of this delectable lasagna.
Prep Work
Before we assemble our San Giorgio Lasagna, precise prep work sets the foundation for a richly layered and balanced final dish. Each component requires focused attention to maximize flavor and texture.
Preparing the Meat Sauce
We begin by crafting the savory meat sauce, a cornerstone of the San Giorgio Lasagna.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add 1 finely chopped onion and 3 cloves minced garlic, cooking until translucent and fragrant, about 4 minutes.
- Incorporate 8 ounces of ground beef and 8 ounces of Italian sausage. Cook thoroughly, breaking meat apart with a wooden spoon until browned and no pink remains, about 8-10 minutes.
- Stir in 1 can (28 ounces) crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes, salt, and freshly ground black pepper to taste.
- Simmer uncovered on low heat for 25 minutes, stirring occasionally, until sauce thickens and flavors meld beautifully.
This meat sauce should yield a rich and hearty texture perfectly balancing acidity and seasoning that defines the dish.
Making the Béchamel Sauce
Our creamy béchamel sauce adds a velvety contrast to the robust meat layers.
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
- Whisk in ¼ cup all-purpose flour, cooking the roux for 1-2 minutes, until smooth and lightly golden.
- Gradually add 3 cups whole milk, whisking constantly to prevent lumps.
- Cook and stir until sauce thickens and coats the back of a spoon, about 7-8 minutes.
- Season with ¼ teaspoon freshly grated nutmeg, salt, and white pepper to taste.
- Remove from heat and keep warm for assembly.
Our béchamel should be silky smooth with subtle spice, perfect for enriching each pasta layer.
Preparing the Pasta Sheets
The pasta sheets provide structure and absorb the delicious sauces for the perfect bite.
- Use 12 lasagna sheets, either fresh or dried.
- If using dried sheets:
- Bring a large pot of salted water to a rolling boil.
- Add lasagna sheets in batches and cook for 8-10 minutes until al dente.
- Drain and rinse with cold water to halt cooking.
- Lay sheets flat on a lightly greased baking sheet to avoid sticking.
- If using fresh sheets:
- No pre-cooking required; separate sheets gently for layering.
Proper prep of pasta sheets ensures tender yet firm layers that hold well without becoming mushy after baking.
| Component | Preparation Time | Key Tips |
|---|---|---|
| Meat Sauce | 30 minutes | Brown meat thoroughly for depth |
| Béchamel Sauce | 10 minutes | Whisk constantly to avoid lumps |
| Pasta Sheets (dry) | 10 minutes | Rinse with cold water to stop cooking |
Cooking Instructions
Follow these step-by-step instructions to prepare each component of the San Giorgio Lasagna perfectly. Precision and timing are key to achieving the dish’s signature rich flavors and textures.
Cooking the Meat Sauce
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add 1 finely chopped onion and 3 minced garlic cloves. Sauté until translucent and fragrant, about 3-4 minutes.
- Add 1/2 pound ground beef and 1/2 pound Italian sausage. Break the meat apart with a wooden spoon.
- Cook the meat until browned thoroughly, about 6-8 minutes, stirring occasionally to prevent sticking.
- Pour in 28 ounces crushed San Marzano tomatoes along with 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon black pepper.
- Simmer on low heat uncovered for 30 minutes to develop a deep savory flavor, stirring occasionally.
Tip: Letting the sauce simmer slowly unlocks the blend of spices and meaty richness that defines the classic San Giorgio Lasagna.
Cooking the Béchamel Sauce
- In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat.
- Whisk in 1/4 cup all-purpose flour. Cook the roux for 2 minutes without browning.
- Gradually pour in 3 cups whole milk while continuously whisking to avoid lumps.
- Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens to coat the back of a spoon, about 5-7 minutes.
- Season with 1/4 teaspoon freshly grated nutmeg and 1/2 teaspoon salt.
- Remove from heat and set aside, whisking occasionally to maintain a smooth texture.
Pro tip: The béchamel must be silky and smooth to complement the hearty meat sauce without overpowering the delicate pasta layers.
Boiling the Pasta Sheets
- Bring a large pot of salted water to a rolling boil.
- Add 12 dried lasagna sheets one at a time, stirring gently to prevent sticking.
- Cook the pasta until al dente, about 8-10 minutes depending on the brand.
- Drain the pasta sheets and rinse immediately under cold running water to stop the cooking process.
- Lay the sheets flat on a lightly oiled baking sheet or clean kitchen towel to prevent sticking.
| Ingredient | Quantity | Cooking Time |
|---|---|---|
| Ground beef | 1/2 pound | 6-8 minutes |
| Italian sausage | 1/2 pound | 6-8 minutes |
| Crushed San Marzano tomatoes | 28 ounces | 30 minutes simmer |
| Béchamel butter | 4 tablespoons | 2 minutes roux cooking |
| All-purpose flour | 1/4 cup | 2 minutes roux cooking |
| Whole milk | 3 cups | 5-7 minutes thickening |
| Lasagna sheets | 12 sheets | 8-10 minutes boiling |
Assembling the Lasagna
To assemble our San Giorgio Lasagna perfectly, we follow a precise layering process that ensures every bite bursts with flavor and texture. Here is the step-by-step guide to bring all our prepared components together:
- Prepare your baking dish. Lightly grease a 9×13 inch baking dish with olive oil or butter to prevent sticking.
- Start with a thin layer of béchamel sauce. Spread about ½ cup evenly on the bottom of the dish. This prevents the pasta sheets from sticking and adds creamy richness from the start.
- Add the first layer of lasagna sheets. Arrange enough sheets to cover the béchamel completely without overlapping.
- Spread a generous portion of the meat sauce. Use about 1 ½ cups, spreading it evenly over the pasta. The savory meat mixture forms the hearty core of the lasagna.
- Top the meat sauce with béchamel. Add another ½ cup, spreading smoothly over the meat to balance acidity with creaminess.
- Sprinkle with shredded mozzarella and grated Parmesan. Use about ½ cup mozzarella and ¼ cup Parmesan to add a melty cheesy layer that browns beautifully when baked.
- Repeat the layering. Continue building layers in this order: pasta sheets, meat sauce, béchamel, cheeses—until all components are used, finishing with a layer of béchamel topped with cheeses.
- Cover with aluminum foil. Tent loosely to prevent cheese from burning but keep moisture inside for even baking.
Layering Breakdown Table
| Layer Order | Ingredient | Approximate Quantity per Layer |
|---|---|---|
| 1 | Béchamel sauce | ½ cup |
| 2 | Lasagna sheets | Enough to cover bottom |
| 3 | Meat sauce | 1 ½ cups |
| 4 | Béchamel sauce | ½ cup |
| 5 | Mozzarella cheese | ½ cup shredded |
| 6 | Parmesan cheese | ¼ cup grated |
Repeat layers until ingredients are used.
Pro tip: spacing fillings evenly and smoothing each layer ensures uniform cooking and a beautiful presentation.
Following this layer-by-layer assembly, our San Giorgio Lasagna is ready to bake into a golden, bubbly masterpiece that perfectly showcases the rich meat sauce and those silky béchamel notes.
Baking the Lasagna
Now that we have carefully layered our San Giorgio Lasagna, it is time to bake it to perfection. This final step transforms the ingredients into a luscious, golden, and bubbling masterpiece ready to delight our senses.
Preheating the Oven
We start by preheating the oven to the ideal temperature to ensure even cooking. Set your oven to 375°F (190°C). This temperature strikes the perfect balance to cook the layers thoroughly without drying out the béchamel or overcooking the pasta sheets.
Before sliding the lasagna in, always allow the oven to reach the full temperature. This guarantees the cheese melts evenly and the top layers brown beautifully.
Baking Time and Temperature
Bake the assembled lasagna covered with aluminum foil for the first part of the baking process to lock in moisture and heat. Here is a step-by-step breakdown:
| Step | Temperature | Duration | Notes |
|---|---|---|---|
| Covered baking | 375°F (190°C) | 40 minutes | Use aluminum foil to prevent dry out |
| Uncovered baking | 375°F (190°C) | 15 minutes | Remove foil to allow the top to brown |
Once the initial 40 minutes have passed, carefully remove the foil. Continue baking for an additional 15 minutes. This step allows the mozzarella and Parmesan on top to develop a golden and bubbly crust, perfectly complementing the creamy béchamel and rich meat sauce.
A good indicator of doneness is when the edges are bubbling actively and the center is hot throughout. For best results, allow the lasagna to rest for 10-15 minutes after taking it out of the oven. This resting time helps the layers set for easier slicing and serving.
Pro Tip: Avoid opening the oven frequently during baking. Each time the door opens, the temperature drops. Trust the timer and maintain a steady heat for an impeccable San Giorgio Lasagna texture and flavor.
Serving Suggestions
To fully enjoy our San Giorgio Lasagna, pairing it with complementary sides and beverages will create a balanced and memorable meal. Here are our top serving suggestions to enhance every bite.
Perfect Side Dishes to Balance Rich Flavors
- Fresh Green Salad: A crisp salad with mixed greens, cherry tomatoes, cucumber slices, and a light Italian vinaigrette cuts through the richness of the lasagna, refreshing the palate.
- Garlic Bread: Warm, buttery garlic bread with a hint of parsley provides a satisfying crunch that contrasts beautifully with the creamy texture of the béchamel sauce.
- Roasted Vegetables: Seasonal roasted vegetables such as zucchini, bell peppers, and eggplant add a savory, smoky element that complements the robust meat sauce.
Ideal Beverage Pairings
For an authentic Italian dining experience, consider these beverages:
| Beverage Type | Recommendation | Tasting Notes |
|---|---|---|
| Red Wine | Chianti Classico or Sangiovese | Medium-bodied with vibrant acidity |
| White Wine | Pinot Grigio | Light and crisp, excellent palate cleanser |
| Non-Alcoholic | Sparkling Water with Lemon | Refreshing and light, balances heaviness |
“A well-chosen beverage lifts the entire meal, making every bite of our San Giorgio Lasagna even more enjoyable.”
Presentation Tips for Serving
- Slice Neatly: Use a sharp knife to cut portions that hold their shape, ensuring each layer is visible and appetizing.
- Plate with Care: Serve each slice on a warmed plate to maintain temperature and enhance aromas.
- Garnish: Sprinkle freshly chopped basil or parsley on top for a pop of color and added aroma.
- Portion Size: Allocate portions about 3×4 inches as a hearty main course, or smaller slices paired with sides for lighter meals.
Timing and Serving Temperature
| Step | Temperature | Notes |
|---|---|---|
| Rest before slicing | Warm (approx. 130°F/54°C) | Wait 10-15 minutes to set layers |
| Serving temperature | Hot (140°F/60°C or above) | Ensure lasagna stays warm but not scalding |
Following these serving suggestions will help us present our San Giorgio Lasagna as the delightful centerpiece it deserves to be, creating an authentic Italian dining experience right at our table.
Storage and Leftovers
Proper storage of our San Giorgio Lasagna ensures we maintain its rich flavors and textures for future meals. Follow these step-by-step directions to store and reheat leftovers for the best experience.
Cooling and Refrigeration
- After baking, allow the lasagna to cool completely for at least 1 hour at room temperature. This step prevents condensation and sogginess.
- Cover the lasagna tightly with plastic wrap or aluminum foil to preserve moisture.
- Place the covered dish in the refrigerator within 2 hours of baking.
How Long to Store in the Refrigerator
Our San Giorgio Lasagna stays fresh and safe to eat in the fridge for up to:
| Storage Method | Duration |
|---|---|
| Refrigeration | 3 to 4 days |
| Freezing | Up to 3 months |
Freezing for Longer Storage
- When freezing, portion the lasagna into individual servings or keep it whole in a tightly sealed container.
- Wrap each portion with plastic wrap and then aluminum foil to prevent freezer burn.
- Label packages with the freezing date for easy tracking.
Reheating Leftover San Giorgio Lasagna
To enjoy our lasagna at its best, reheat using these methods:
| Method | Instructions |
|---|---|
| Oven | Preheat to 350°F (175°C). Cover with foil and bake for 25-30 minutes or until heated through. |
| Microwave | Place portion on microwave-safe plate. Cover loosely. Heat on medium power for 2-3 minutes, stirring halfway. |
| Stovetop (for single portions) | Heat in a covered skillet over low heat with a splash of water or sauce to maintain moisture for 8-10 minutes. |
Important Tips for Storage and Leftovers
- Always cool lasagna fully before refrigerating or freezing to avoid sogginess.
- Use airtight containers to preserve flavor and prevent odors from other foods.
- When reheating, avoid overheating to keep béchamel sauce creamy and prevent the meat from drying out.
- Consume refrigerated leftovers within 4 days for optimal taste and safety.
- Frozen lasagna can be thawed overnight in the fridge before reheating to ensure even warming.
By carefully following these storage and reheating guidelines, we ensure our San Giorgio Lasagna remains delicious and satisfying for every serving.
Conclusion
Making San Giorgio Lasagna is a rewarding experience that brings authentic Italian flavors right to our table. With the right ingredients, tools, and techniques, we can create a dish that’s both comforting and impressive. Whether it’s for a family dinner or a special occasion, this recipe offers a delicious way to enjoy classic Italian cuisine at home.
Taking the time to prepare each component carefully ensures every bite is rich and satisfying. Plus, with proper storage and reheating tips, we can savor the lasagna even days later without losing its charm. Let’s embrace this culinary adventure and make San Giorgio Lasagna a new favorite in our kitchen.
Frequently Asked Questions
What makes San Giorgio Lasagna different from traditional lasagna?
San Giorgio Lasagna features a unique blend of classic Italian ingredients, including a creamy béchamel sauce, savory meat filling with ground beef and Italian sausage, and specific herbs and cheeses that create a rich, hearty flavor distinct from traditional recipes.
What are the essential ingredients for San Giorgio Lasagna?
The main ingredients include ground beef, Italian sausage, onions, garlic, crushed San Marzano tomatoes, herbs, béchamel sauce, lasagna sheets, mozzarella, and Parmesan cheese.
What cookware do I need to prepare San Giorgio Lasagna?
You’ll need a large sauté pan, medium saucepan, large pot for boiling pasta, 9×13 inch baking dish, wooden spoon, whisk, slotted spoon, grater, aluminum foil, and a cooling rack.
How long does it take to prepare the meat sauce?
Preparing the meat sauce, including sautéing and simmering with tomatoes and herbs, typically takes around 30 to 40 minutes to develop rich flavors.
How is the béchamel sauce made?
Béchamel sauce is made by creating a roux with butter and flour, then gradually whisking in milk until thick and smooth for a creamy consistency.
How should I cook the pasta sheets for San Giorgio Lasagna?
Boil pasta sheets until al dente, then lay them flat to prevent sticking, whether using fresh or dried pasta.
What is the proper layering technique for assembling the lasagna?
Start with béchamel in a greased baking dish, alternate layers of pasta sheets, meat sauce, béchamel, and cheese, repeating evenly until all ingredients are used.
How long and at what temperature should I bake the lasagna?
Bake at 375°F (190°C), covered with foil for 40 minutes, then uncovered for an additional 15 minutes, until golden and bubbly.
Should I let the lasagna rest after baking?
Yes, allowing the lasagna to rest for 10–15 minutes helps it set and makes slicing easier.
What are some good side dishes and drinks to serve with San Giorgio Lasagna?
Serve with a fresh green salad, garlic bread, or roasted vegetables. Pair with Chianti Classico, Sangiovese, Pinot Grigio, or sparkling water with lemon.
How do I store and reheat leftover San Giorgio Lasagna?
Cool completely, refrigerate for 3–4 days or freeze up to 3 months. Reheat in the oven, microwave, or stovetop, covering to retain moisture and flavor.