cheese ravioli lasagna alfredo
(1 rating)
This one of my favorite concoctions! Sinfully rich and comforting on a cold, autumn evening. Serve with a salad and garlic bread. Photo by Caroline Cooks
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
45 Min
Ingredients For cheese ravioli lasagna alfredo
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1bag frozen cheese-filled ravioli, cooked and drained
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2boneless skinless chicken breasts, cubed
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1 tspgarlic
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salt and pepper to season
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1 (1 lb.)jar bertolli or 3 brothers alfredo sauce, ragu is "so-so"
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1 (8 oz.)cont. fresh sliced mushrooms
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1small red bell pepper, diced
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sliced black olives, as many as you'd like in there
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1(2 cup) pkg. sargento mexican 4-blend shredded cheese
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1 (16 oz.)cont. ricotta cheese, if you don't like ricotta you can sub cottage cheese
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grated parmesan cheese, the green can kind or fresh grated
How To Make cheese ravioli lasagna alfredo
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1Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done. Stir in mushrooms and olives. (I use about a half a can of olives.) In lightly greased 13x9 pan layer: 1/2 cheese raviolis. 1/2 chicken mixture. 1/2 of the ricotta or cottage cheese. Sprinkle with parmesan cheese. 1/2 of the alfredo sauce. 1/2 of the shredded cheese. Repeat. Bake in 350º oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer. *Can sub cooked and drained italian sausage if preferred.
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