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Meat & Cheese Lasagne


  • 900g Galbani Ricotta
  • 200g mozzarella, shredded
  • 50g parmesan, grated
  • 1 box of no boil lasagne sheets
  • 500g minced beef
  • 2 cloves garlic, minced
  • 15g fresh parsley
  • 1/2 tsp basil, chopped
  • 900g tomato sauce or passata

Preparation Instructions

  1. Preheat oven to 180°C.
  2. Brown meat and drain.
  3. Mix Galbani Ricotta, parmesan, garlic, parsley, and basil in a bowl and set aside.
  4. Spread 1 cup of sauce in a 20x23 cm baking pan.
  5. Layer 4 uncooked pasta sheets, a layer of the cheese mixture, more sauce, and a layer of meat. Repeat until all pasta sheets are gone.
  6. Cover with aluminium foil and bake for 1 hour.
  7. Remove foil, top with mozzarella and bake uncovered for 10 minutes.
  8. Remove from oven and let stand 10 minutes. Cut and serve.
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