cheese ravioli lasagna alfredo
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
prep time
15 Min
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 - bag frozen cheese-filled ravioli, cooked and drained
- 2 - boneless skinless chicken breasts, cubed
- 1 teaspoon garlic
- - salt and pepper to season
- 1 (1 lb.) - jar bertolli or 3 brothers alfredo sauce, ragu is "so-so"
- 1 (8 oz.) - cont. fresh sliced mushrooms
- 1 - small red bell pepper, diced
- - sliced black olives, as many as you'd like in there
- 1 - (2 cup) pkg. sargento mexican 4-blend shredded cheese
- 1 (16 oz.) - cont. ricotta cheese, if you don't like ricotta you can sub cottage cheese
- - grated parmesan cheese, the green can kind or fresh grated
How To Make cheese ravioli lasagna alfredo
-
Step 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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