Shelly's Recipe

Chicken & Roasted Garlic Ravioli Lasagna

Category: Pasta - Baked

1 package (9 ounces) refrigerated Chicken & Roasted Garlic Ravioli prepared according to package directions
1 container (15 ounces) Refrigerated Marinara Sauce
1/4 cup Refrigerated Pesto with Basil
2 medium portabello mushrooms cut into 1/2-inch cubes
4 ounces sliced smoked provolone cheese cut into strips
9 whole large fresh basil leaves


PREHEAT oven to 350. 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.

Tip: For white lasagna, substitute one container (10 ounces) Refrigerated Alfredo Sauce for marinara sauce.

Serving Size: 4