3 EASY Lasagna Hacks

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Ravioli Lasagna
2 packages beef ravioli (fresh or frozen)
3 cups tomato sauce
1 1⁄2 cups Galbani Ricotta
1 cup Galbani Mozzarella, shredded
fresh basil for garnish
Preheat oven to 375°F. In a large bowl, combine tomato sauce and ricotta cheese. Stir until smooth. In a well-greased baking dish, spread a thin layer of sauce. Add a single layer of ravioli (there’s no need to cook it first) and then top it with half of the sauce and repeat. Top it with mozzarella cheese. Bake, covered in foil, for 20-25 minutes or until pasta is cooked through. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly. Garnish with fresh basil.
Skillet Lasagna
1lb Italian sausage, removed from its casing
1 onion, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced
1 1⁄2 cups lasagna noodles, broken into pieces
2 cups tomato sauce
1 cup water
1 cup Galbani Ricotta Cheese
1⁄2 cup Galbani Mozzarella Cheese, shredded
In an oven-safe skillet, cook sausage over medium-high heat until it is no longer pink; use the side of a spoon to break it into pieces. Add onion and red bell pepper and cook 3-4 minutes or until it softens. Add garlic and cook for an additional 30 seconds. Add lasagna noodles, tomato sauce and water. Stir until everything is well combined. Reduce heat to medium and cook, stirring often, for 12-15 minutes or until noodles are cooked through. Stir in ricotta cheese. Top with mozzarella and cook until cheese is melted. For best results, broil on high for 1-2 minutes until cheese is golden and bubbly.
Easy Lasagna Roll-Ups
1 tbsp oil
2 garlic cloves, minced
4 cups spinach, chopped
3 cups Galbani Ricotta Cheese
3 cups tomato sauce
4 fresh lasagna sheets, cut in half lengthwise
1 cup Galbani mozzarella, shredded
salt and pepper to taste
fresh parsley for garnish
In a skillet, heat oil over medium high. Add garlic and spinach. Season with salt and pepper to taste. Cook until spinach has wilted and garlic is fragrant. Remove from heat and stir in ricotta cheese. In the baking dish of your choice, spread half of the tomato sauce in an even layer. On each lasagna sheet, spread the ricotta spinach mixture and roll it up. Place each roll into the baking dish. Top with the remaining tomato sauce and mozzarella cheese. Bake at 375oF for 25-30 minutes, covered in aluminum foil. Remove foil and bake for another 5-10 minutes or until pasta is cooked and cheese is golden. Garnish with freshly chopped parsley.
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