Chicken Alfredo Ravioli Lasagna
Layers of meat, cheesy pasta, and veggies makes this Chicken Alfredo Ravioli Lasagna an easy meal to make for dinner. It's the perfect comfort food to enjoy on busy nights.
Layers of meat, cheesy pasta, and veggies makes this Chicken Alfredo Ravioli Lasagna an easy meal to make for dinner. It's the perfect comfort food to enjoy on busy nights.
- 1/4 cup milk
- 1 tablespoon minced garlic
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- parsley for garnish
- 2 cups shredded mozzarella cheese
- 1 - 25 ounce bag frozen ravioli cooked
- 1 - 15 ounce jar alfredo sauce
- 1/2 cup diced yellow onion
- 1 - 14.5 ounce can red goldâ® diced tomatoes drained well
- 2 cups cooked chopped chicken
- 1 cup packed chopped fresh spinach
- Carbohydrate 1.47152398538141 g
- Cholesterol 46.2281481651316 mg
- Fat 9.54604442646894 g
- Fiber 0.056095459047947 g
- Protein 15.8343377926569 g
- Saturated Fat 4.32539267288614 g
- Serving Size 1 1 slice (68g)
- Sodium 223.665151267093 mg
- Sugar 1.41542852633346 g
- Trans Fat 0.757633874902955 g
- Calories 158 calories
Step-by-step
- Preheat the oven to 375 degrees. Spray an 8x8 pan with nonstick spray.
- Whisk together the Alfredo sauce and milk. Spread 1/3 cup of the sauce in the bottom of the prepared pan. Set the rest aside.
- Heat the olive oil in a large skillet. Saute the onion until soft, about 2-3 minutes.
- Stir in the garlic, tomatoes, chicken, and spinach. Cook for another few minutes or until the spinach wilts.
- Add the reserved Alfredo sauce and Parmesan cheese and stir together.
- Place 12 cooked raviolis on the bottom of the prepared pan. Spread 1/3 of the chicken mixture on top. Sprinkle with 1/2 cup of the shredded cheese. Repeat the layers two more times. Top with the additional cheese.
- Bake for 25-30 minutes. Remove and let sit for 15 minutes before cutting into it. Serve hot. Garnish with parsley, if desired.
Frozen ravioli acts as the structural foundation of this dish, replacing traditional flat pasta sheets with pockets of filling. Building architectural integrity in a casserole requires letting the starches cool slightly before slicing, which is why a fifteen-minute resting period on the counter prevents the layers from sliding apart under the knife. Swapping jarred alfredo for a homemade bechamel changes the fat ratio and requires additional thickening agents to prevent a watery bake.
Managing Moisture in Layered Bakes
Drain canned tomatoes in a fine-mesh strainer for at least five minutes before adding them to the skillet to prevent excess liquid from breaking the alfredo sauce emulsion. Sautéing the yellow onion until translucent releases its natural sugars without browning, keeping the flavor profile sweet rather than bitter. Fresh spinach shrinks drastically upon heat exposure, so pack the measuring cup firmly when prepping the greens.
- If the mozzarella browns too quickly under the 375-degree heating element before the interior reaches serving temperature, tent the pan loosely with aluminum foil for the first twenty minutes of baking.
- Leftovers keep in an airtight container in the refrigerator for up to three days, though the pasta will continue absorbing moisture from the surrounding sauce as it sits.
