Meat & Cheese Lasagna


  • 32 oz. Galbani® Ricotta
  • 8 oz. Galbani® Mozzarella, shredded
  • 1.5 oz. Galbani® Parmesan, grated
  • 1 box lasagna noodles, cooked al dente*
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp. basil, chopped
  • 32 oz. tomato sauce


  • Preheat oven to 350 degrees F.
  • Cook pasta as directed, cool, and set aside.
  • Brown meat and drain.
  • In a bowl, mix ricotta, parmesan, garlic, parsley, and basil and set aside.
  • Spread 1 cup of tomato sauce in a 13” x 9″ baking pan.
  • Lay 4 pasta noodles in the pan, then spread on a layer of the cheese mixture, followed by more sauce, and a layer of meat. Repeat layers to the top, finish with 4 pasta noodles, and cover with remaining tomato sauce.
  • Cover with tin foil and bake for 1 hour.
  • Remove foil, top with the mozzarella and bake uncovered for 10 minutes.
  • Remove from oven and let stand 10 minutes. Cut and serve


*To save time, purchase No-Boil Lasagna Noodles and skip to step 2.