Some folks don’t realize there are other ways to make lasagna besides boiling it. You can bake it, for example. I made hubby this Spinach And Chicken Ravioli Bake as a lasagna alternative. I used one of his favorite combinations, spinach and chicken. He was thrilled with the dish, he found it tasty, warming and filling. I will be making it for him again. Here’s how I made it.
Spinach And Chicken Ravioli Bake
- 2x frozen ravioli (large square variety)
- 9 oz chicken breast (I used Perdue Short Cuts Italian)
- 12 oz frozen steamable spinach
- 16 oz Roasted Garlic Parmesan sauce
- 8 oz cream cheese
- 8 oz shredded mozzarella cheese
- Italian seasoning
Preheat the oven to 350 f.
Microwave spinach for 2 minutes.
Spray 13×9 baking pan with nonstick cooking spray.
Place a thin layer of sauce into the pan.
Place a layer of ravioli on the bottom of the pan.
Place a thin layer of sauce on top of the ravioli.
In a large bowl, combine the chicken, spinach and cream cheese and mix well.
Spread the chicken mixture out over the layer of ravioli.
Place the shredded mozzarella on top of the chicken mixture.
Place a layer of ravioli on top.
Spread the remainder of the sauce across the top.
Sprinkle some Italian seasoning, as liberally as you like.
Bake for 30 minutes.