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alfredo ravioli lasagna

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

An easy way to make a wonderful italian lasagna, differnet, but so good! I had no lasagna noodles, so used frozen ravioli and everone loved this version of lasagna. Serve w/ crusty italian bread.

yield 6 -8
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For alfredo ravioli lasagna

  • 1
    bag, frozen cheese ravioli, cooked as directed, cooled
  • 2 Tbsp
    cooked, cubed chicken breasts
  • 1 tsp
    minced garlic
  • salt and pepper to taste
  • 2 Tbsp
    butter
  • 1 jar
    ragu light alfredo sauce
  • 8 oz
    sliced fresh mushrooms
  • 1 sm
    red bell pepper, diced
  • 1
    onion, diced
  • 1 sm
    can sliced black olives
  • 2 c
    reduced-fat, shredded italian cheese blend
  • 16 oz
    low-fat ricotta cheese
  • grated parmesan cheese

How To Make alfredo ravioli lasagna

  • 1
    Heat oven to 350 Spray a 9" x 13" baking pan w/ cooking spray. In lg skillet over medium heat, saute chicken garlic, bell pepper,and onion in butter until tender.
  • 2
    Stir in mushrooms and olives. Layer in pan, 1/2 ravioli, 1/2 shredded cheese, 1/2 ricotta cheese. Sprinkle w/ 2 tbsp parmesan cheese.
  • 3
    Pour 1/2 the alfredo sauce over cheese, then layer w/ 1/2 shredded cheese. Repeat layers. Bake, covered 30 mins, uncover, bake 10 more mins.
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