Classic Cheese Lasagna


  • 32 oz. GalbaniĀ® Ricotta cheese
  • 16 oz. GalbaniĀ® Mozzarella cheese, shredded
  • 1/2 cup Parmesan, grated
  • 1/4 cup parsley, minced
  • 1 tbs basil, chopped
  • 2 cloves garlic, minced
  • 5 to 6 cups of pasta sauce
  • 9 oz. box of no boil lasagna sheets


  • Preheat oven to 350 degrees F.
  • Mix ricotta, half of the shredded mozzarella, Parmesan, parsley, basil, and garlic in a bowl and set aside.
  • Spread 1 cup of sauce in a 13x9″ baking pan.
  • Place 3 uncooked lasagna sheets at the bottom of the pan, add a layer of 1/4 of the cheese mixture, and then layer with 1 cup of sauce. Place 3 lasagna sheets and repeat layers until all of the cheese mixture is gone, with the last layer being sauce.
  • Cover with foil and bake for 1 hour.
  • Remove foil, top with the second half of the shredded mozzarella, and bake uncovered for 10 minutes.
  • Remove from oven and let stand for 15 minutes. Cut and serve.