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cheese ravioli lasagna alfredo

(1 rating)
Recipe by
Kelly Williams
Forked River, NJ

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

(1 rating)
yield 6 -8
prep time 15 Min
cook time 45 Min

Ingredients For cheese ravioli lasagna alfredo

  • 1
    bag frozen cheese-filled ravioli, cooked and drained
  • 2
    boneless skinless chicken breasts, cubed
  • 1 tsp
  • 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

  • 1
    Saute 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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