Ingredients

How to make it

  • PREHEAT oven to 350° F. Grease 8 x 4-inch loaf pan.
  • COMBINE prepared pasta, sauce and pesto in large bowl.
  • LINE bottom of loaf pan with one-fourth of pasta mixture. Layer with one-third of mushrooms, one-third of cheese and 3 basil leaves. Repeat layers two times, ending with remaining pasta mixture on top.
  • Cover tightly with foil.
  • BAKE for 35 to 40 minutes or until heated through. Let cool for 10 minutes before serving.
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  • 2nd Way to Prepare:
  • -----------------
  • For white lasagna, substitute one container (10 ounces) BUITONI Refrigerated Alfredo Sauce for marinara sauce.

Reviews & Comments 5

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  • binky67 8 years ago
    Nice and even I can do this one :-)
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    " It was excellent "
    angelinaw ate it and said...
    I'm thinking I could use some of my own homemade ravoli and I like the marinara over the alfredo, but that is just me. The alfredo could work with a squash ravoli. Great job and high five!
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    " It was excellent "
    puddlewonderful ate it and said...
    this is fantastic...I am a vegetarian but would just leave out the chicken but it's good either way...great recipe JM.
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    " It was excellent "
    juels ate it and said...
    What a great idea, Joymarie! Love it and can't wait to try!
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    " It was excellent "
    trigger ate it and said...
    I like the firs method with the BUITONI ravioli.
    Sounds delicious to me. A glass of wine and I am good.
    Five forks
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