San Giorgio Lasagna: the Proper Sunday Roast Classic Beef Ricotta

Unpacking The Proper Sunday Roast: Classic San Giorgio Lasagna

The smell of a deeply simmered ragù coating the house is my ultimate comfort signal. It signals that tonight, we aren't just eating dinner; we're hosting an event, even if the only guests are my pyjamas. Forget those brittle, dried out versions you might have tried before.

This San Giorgio Lasagna recipe is about tender, oozing layers, where the sauce is rich and the ricotta is impossibly creamy.

This recipe is also a total weeknight lifesaver, provided you make the sauce ahead of time. Once the rich base is established, assembling the layers especially using those genius oven ready San Giorgio lasagna noodles takes less than twenty minutes.

It’s an easy, hearty, and relatively cheap way to feed a very happy crowd.

So, if you’re ready to ditch the confusing, overly complicated versions and learn the real world tricks that guarantee a beautiful slice every single time, let's crack on. This is how you conquer the ultimate classic beef and ricotta lasagna, perfecting that San Giorgio lasagna recipe you'll use forever.

The Science of Comfort: Why This Lasagna Texture Excels

Lasagna is fundamentally about balance: the structural integrity of the noodles against the liquid weight of the sauce and cheese. Our secret here is two-fold. First, we use a deeply reduced, thick ragù, ensuring zero wateriness.

Second, we rely on the ricotta and egg mixture to act as a binding agent, locking the layers together so they don't slide apart when you slice into them.

Why This Recipe Earns the Sunday Title

A "Sunday" dish means it requires time, not difficulty, and time is primarily spent simmering that glorious ragù. We commit to at least 90 minutes of low, slow cooking.

This is what breaks down the tomato acidity, tenderizes the ground beef, and allows the foundational flavors of the mirepoix (celery, carrot, onion) to fully integrate.

The Simple Magic of San Giorgio Sheets

I love San Giorgio lasagna noodles because they deliver that perfect chewiness without the prep headache. Crucially, when using the oven ready sheets, you must ensure they are surrounded by sauce. They absorb liquid as they bake, swelling to the correct size.

Skimp on the sauce, and you end up with hard, crunchy edges.

Prep Time, Cook Time, and Feasibility

This is a project, yes, but almost all the active work is upfront. You can chop your veggies and brown your meat on Friday night, simmer the ragù on Saturday morning, and then hold it in the fridge until Sunday assembly. That makes the actual dinner process incredibly relaxed.

The Role of Ricotta vs. Traditional Béchamel

Traditional Italian recipes often use béchamel, which is a glorious white sauce. But honestly, the Americanized ricotta version is faster, easier, and delivers a superior density for layering.

The slightly salty, protein rich ricotta, mixed with Parmesan and egg, creates a sturdy, tangy layer that holds up beautifully between the intense meat sauce and the melted mozzarella.

Achieving the Deep, Slow Simmered Ragu Flavor

The real flavor booster here is the tomato paste. You must spend two full minutes cooking the tomato paste directly on the heat after the beef is browned, but before the wine is added.

This step, called caramelization, removes the metallic edge of the paste and deepens its sweetness, making a world of difference to the final San Giorgio lasagna flavor profile.

Preventing a Watery Lasagna Bake

This is where people often fail. Watery lasagna usually comes from one of three places: 1) Undrained ricotta, 2) Too much liquid in the ragù, or 3) Not resting the baked dish. We solve this by draining the ricotta and ensuring the ragù is thick (reduced by at least 1/4 during simmering).

The 15 minute rest period is non-negotiable!

Essential Components for Your Beef & Ricotta San Giorgio Lasagna

Choosing the Best Ground Beef Ratio and Quality

I strongly recommend an 85/15 lean-to-fat ratio. That little extra fat renders beautifully during browning and contributes immense flavor to the ragù; just make sure you drain off the excess before adding the tomato paste.

If you really want that "proper Sunday roast" intensity, substitute half the ground beef with spicy or sweet bulk Italian sausage.

Dairy: Mozzarella, Parmesan, and Creamy Ricotta

You need low-moisture, whole milk mozzarella. The pre-shredded stuff often contains anti caking agents that hinder melting, so shredding a block yourself is always better. For the ricotta, please, for the love of all that is cheesy, make sure you drain it.

I once skipped that step, and the bottom of my beautiful lasagna turned into a sad, sloppy bath. Never again!

Sheet Strategy: Pre-Boiling vs. Oven Ready San Giorgio Noodles

The entire point of leaning on the San Giorgio lasagna box recipe concept is the oven ready convenience. Why add the massive step of boiling noodles if you don't have to? If you use the oven ready sheets, just ensure you have a wet, saucy layer beneath and above the dry noodle to hydrate them properly during the bake.

Tomato Products and Essential Aromatics

Use high-quality crushed tomatoes, ideally San Marzano style, for the best sweetness. When creating the mirepoix (onion, carrot, celery), dice them smaller than you think is necessary.

They are the flavor base, and when they slowly melt into the sauce, they provide a smooth, deeply savory background without chunky distraction.

Mastering the Layers: step-by-step San Giorgio Lasagna Assembly

Phase 1: Developing the Rich Bolognese Ragu

First, sauté your diced onion, celery, and carrots in olive oil until they are incredibly soft think 10 minutes of gentle cooking. Brown the ground beef, drain the grease, and then add your garlic and tomato paste. Cook that paste until it smells nutty, about two minutes.

Deglaze with red wine, scraping up all those beautiful browned bits. Finally, add your crushed tomatoes and broth, drop the heat to the lowest setting, and let it bubble gently for at least 90 minutes. That slow simmer is the secret sauce.

Phase 2: Mixing the Creamy Ricotta Filling

While the ragù is doing its thing, combine your well drained ricotta, eggs, freshly chopped parsley, and Parmesan cheese. Season it simply with salt and pepper. Trust me on this: use fresh Parmesan here.

The powdered stuff won't give you the same sharp, salty bite against the creamy ricotta.

Phase 3: Building the Perfect Lasagna Stack

Start by coating the bottom of your 9x13 dish with a thin layer of sauce. This is essential! Next, lay down your dry San Giorgio noodles, usually 4 or 5 sheets, slightly overlapping if necessary.

Spread half of the ricotta mix evenly, follow that with a generous scoop of ragù, and sprinkle heavily with mozzarella. Repeat this entire process one more time. Top the final layer of noodles with the remaining ragù and the rest of the mozzarella.

Chef's Note: When spreading the ragù on the final top layer, make sure the sauce covers all the edges of the pasta sheets. If any edges are exposed to the dry oven air, they will remain crunchy, and nobody wants that.

Phase 4: Baking and The Crucial Resting Period

Cover the dish tightly with foil (I like to spray the underside of the foil to prevent cheese stickage). Bake at 375°F (190°C) for 25 minutes. Then, remove the foil and bake for another 20– 25 minutes until the cheese is bubbling and beautifully golden brown.

Once out of the oven, do not be tempted to slice immediately. Let the lasagna rest, uncovered, for a full 15 minutes before attempting to serve.

Troubleshooting and Expert Tips for the Ultimate Lasagna Result

Common Mistake: Slicing Too Soon

Trying to slice lasagna straight out of the oven is like trying to slice Jell-O. The layers haven't set, the cheese is pure liquid, and it will slump into an unappetizing pile. Resting allows the internal temperature to drop slightly, firming up the ricotta and sauce so you get clean, beautiful cuts.

Patience, my friend, patience.

Ensuring Even Cooking in a Large Pan

If you notice your lasagna is bubbling excessively around the edges while the center still seems loose, cover the edges of the pan loosely with small strips of foil. This focuses the heat toward the center, ensuring the San Giorgio noodles are fully cooked throughout the dish.

Maximizing Flavor: Overnight Ragu Preparation

If you want truly phenomenal depth, make the ragù the day before and chill it overnight. The flavors meld dramatically as it cools and rests, similar to chili or stew. Plus, a cold, thick ragù is far easier to spread when assembling your layers.

Storage Solutions: Prepping Ahead and Handling Leftovers

Freezing the Lasagna: Baked vs. Unbaked

You can freeze this classic beef and ricotta lasagna either before or after baking. Unbaked is usually better. Assemble the entire dish, cover it tightly in two layers of foil, and freeze.

When you're ready to bake, thaw it in the fridge overnight and add about 15 minutes to the covered baking time. If freezing leftovers (baked), cut them into individual portions first for easier reheating.

Reheating Instructions for Single Portions

For a single portion, place a slice in a microwave safe dish and cover it with a paper towel. Microwave on 50% power for 2– 3 minutes, then hit it with full power for one minute until hot all the way through.

If you have the time, reheating in the oven at 300°F (150°C) for 20 minutes yields a crispier edge.

How Long Does Cooked Lasagna Last?

If stored in an airtight container, cooked lasagna is perfectly safe and delicious for 4 to 5 days in the refrigerator. After that, the quality starts to decline, so eat it up!

Complete the Feast: Serving Suggestions for Your Sunday Lasagna

This San Giorgio Lasagna is rich, decadent, and fully satisfies that "proper Sunday roast" craving, so you need simple, sharp sides to balance the intensity.

• A Simple Green Salad: Keep it sharp! Arugula or mixed bitter greens dressed solely with lemon juice, high-quality olive oil, and a dash of flaky salt. That acidity cuts right through the fat.
• Crusty Bread: You absolutely need something to mop up that leftover ragù. If you're feeling ambitious, use this recipe to make Sourdough Buns: Ultimate Tangy Sandwich Buns for Gourmet Burgers and turn them into garlicky cheese bread. It’s an easy way to elevate the meal.