Cheese Ravioli Lasagna Alfredo

Kelly Williams


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 vote

15 Min
45 Min


Add to Grocery List

  • 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.

    Bake in 350º oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer.

    *Can sub cooked and drained italian sausage if preferred.

Printable Recipe Card

About Cheese Ravioli Lasagna Alfredo

Course/Dish: Pasta
Other Tag: Quick & Easy
Hashtags: #Alfredo, #ravioli

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