TOTAL TIME: Prep: 20 min. Cook: 70 min.
MAKES: 12 servings


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


  1. 1. Preheat oven to 350° F. Mix the ricotta, half of the shredded mozzarella, Parmesan, parsley, basil, and garlic in a bowl and set aside.
  2. 2. Spread 1 cup of sauce in a 13x9" baking pan.
  3. 3. 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.
  4. 4. Cover with foil and bake for 1 hour.
  5. 5. Remove foil, top with the second half of the shredded mozzarella, and bake uncovered for 10 minutes.
  6. 6. Remove from oven and let stand for 15 minutes. Cut and serve. Yield: 12 servings
Originally published as Classic Cheese Lasagna in Galbani® Cheese 2017

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