ingredients

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  • 2 packages Perfect Pasta Chicken Ravioli
  • 5 to 6 cups Prepared Alfredo
  • 1 lb. Shredded Parmesan
  • 1 bunch Parsley, Finely Chopped
  • ½ cup Italian Breadcrumbs
  • Pinch of Chili Flake

directions

  • Preheat an oven to 400 degrees Fahrenheit.
  • Spray the bottom of a casserole dish or lasagna pan with non-stick spray.
  • Ladle about 1 cup of sauce on the bottom and start to build the bottom layer by shingling the Perfect Pasta Chicken Ravioli gently atop each other to evenly cover the bottom of the pan. Top with about 1 ½ cups of alfredo, and then sprinkle with ¼ cup the of cheese, a touch of chili flake and some parsley. Repeat this process once more, layering the ravioli, sauce, cheese and herbs. For the final top layer, cover the lasagna with the remaining ½ cup of cheese and all of the breadcrumbs.
  • Bake for 15 minutes covered with foil and then remove the foil and bake uncovered for another 15 to 20 minutes to get a nice even golden brown color all over.
  • Remove from the oven and let cool for 5 minutes before cutting into the desired portion sizes.

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