Best Cheese Ravioli Lasagna Alfredo Recipes

CHEESE RAVIOLI LASAGNA ALFREDO

Cheese Ravioli Lasagna Alfredo image

I concocted this recipe years ago, and just came across it! It's rich, but to die for! Happy to share! ENJOY!

Provided by Wildflour

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 bag frozen cheese ravioli, cooked and drained
2 boneless skinless chicken breasts, cubed
1 teaspoon garlic
salt and pepper
2 tablespoons butter
1 (1 lb) jar ragu alfredo sauce
1 (8 ounce) carton fresh sliced mushrooms
1 small red bell pepper, diced
1 small onion, diced
black olives, sliced
1 (2 cup) package shredded sargento four-cheese Mexican blend cheese
1 (16 ounce) cont. ricotta cheese or 1 (16 ounce) cottage cheese
parmesan cheese

Steps:

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.

Nutrition Facts : Calories 397.4, Fat 28.4, SaturatedFat 17.6, Cholesterol 121.7, Sodium 646.1, Carbohydrate 7.7, Fiber 0.8, Sugar 4, Protein 28.1

CHEESE RAVIOLI LASAGNA ALFREDO

Cheese Ravioli Lasagna Alfredo image

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

Provided by Kelly Williams

Categories Pasta

Time 1h

Number Of Ingredients 11

Ingredients

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

Steps:

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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