Creamy Chicken N Roasted Garlic Ravioli Lasagna Two Ways
From mystic_river1 16 years agoIngredients
- 1 package (9 ounces) BUITONI® Refrigerated chicken & roasted garlic Ravioli prepared according to package directions shopping list
- This has a spectacular taste! shopping list
- 1 container (15 ounces) BUITONI® Refrigerated marinara sauce shopping list
- or your homemade sauce shopping list
- 1/4 cup BUITONI® Refrigerated Pesto with basil orhomemade pesto shopping list
- 2 medium baby bella or white button mushrooms sliced fairly thin shopping list
- 4 ounces sliced smoked provolone cheese cut into strips shopping list
- 9 whole large fresh basil leaves shopping list
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:
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- For white lasagna, substitute one container (10 ounces) BUITONI Refrigerated Alfredo Sauce for marinara sauce.
The Rating
Reviewed by 14 people-
I like the firs method with the BUITONI ravioli.
Sounds delicious to me. A glass of wine and I am good.
Five forkstrigger in loved it
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What a great idea, Joymarie! Love it and can't wait to try!
juels in Clayton loved it
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this is fantastic...I am a vegetarian but would just leave out the chicken but it's good either way...great recipe JM.
puddlewonderful in Beverly Hills Adjacent loved it
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