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Classic Cheese Lasagne


  • 900g Galbani Ricotta
  • 450g mozzarella, shredded
  • 50g parmesan, grated
  • 5-6 cups of tomato sauce or passata
  • 250g box of no boil lasagne sheets
  • 1/4 cup parsley, minced
  • 1 tbsp basil, chopped
  • 2 cloves garlic, minced

Preparation Instructions

  1. Preheat oven to 180°C.
  2. Mix Galbani Ricotta, half of the shredded mozzarella, parmesan, parsley, basil, and garlic in a bowl and set aside.
  3. Spread 1 cup of sauce in a 23 x 20 cm baking pan.
  4. Place 3 uncooked lasagne 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 lasagne sheets and repeat layers until all of the cheese mixture is gone, with the last layer being sauce.
  5. Cover with aluminium foil and bake for 1 hour.
  6. Remove aluminium foil, top with the second half of the shredded mozzarella, and bake uncovered for 10 minutes.
  7. Remove from oven and let stand for 15 minutes. Cut and serve.
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