To make San Giorgio lasagna, place alternating layers of San Giorgio lasagna noodles, meat, cheese and sauce in a casserole dish. A 13 by 9 by 2-inch casserole dish should yield approximately nine servings.
Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, combine 1 3/4 cups ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese and 1 slightly beaten egg. Add salt, ground black pepper to taste and 2 tablespoons of chopped fresh parsley or 2 teaspoons of dried parsley flakes.
Spread 1/2 cup of the 3 cups total of spaghetti sauce over the bottom of a casserole dish. Place three pieces of uncooked oven-ready lasagna crosswise over the sauce. Spread 1/3 of the ricotta cheese mixture over the pasta, and then spread 2/3 cup of spaghetti sauce over the ricotta mixture. Cover the pasta completely.
Repeat the layers twice, beginning with pasta. For the top of the casserole, lay three pieces of pasta crosswise, spread he remaining sauce over the pasta and sprinkled 1 cup of mozzarella over the sauce. Cover the casserole with foil, and bake 30 to 35 minutes or until the lasagna is bubbly and hot. Let the lasagna rest for at least 10 minutes before cutting.
For variations with meat, add a pound of browned sausage, 3 cups of cooked and cubed chicken or turkey or 1 pound of browned ground beef. Cool the cooked meat, and then combine it with the spaghetti sauce.