Pesto Chicken Ravioli Lasagna

This Pesto Chicken Ravioli Lasagna makes for a delicious, comforting dinner. Layers of pesto chicken, raviolis and ricotta bake in a béchamel sauce. Easy and impressive.

Course Mains & Entrees

Cuisine Italian

Keyword baked casserole, chicken, lasagna, pasta, pesto, ravioli

Prep Time 20

Cook Time 55

Additional Time 10

Total Time 1 25

Servings servings

Calories 509

Author Laurie McNamara

Ingredients

FOR THE BÉCHAMEL SAUCE:

1/4 cup unsalted butter
1/2 cup unbleached all-purpose flour
2½ cups milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1/8 teaspoon nutmeg freshly grated

FOR THE LASAGNA:

4 cups cooked chicken shredded leftover roasted or rotisserie
3/4 cup basil pesto
15 ounces ricotta cheese
1 large egg
1/3 cup parmesan cheese freshly grated
1 pinch kosher salt
20 ounces raviolis
1 cup mozzarella cheese shredded

US Customary - Metric

Instructions

PREP:

Preheat your oven to 350℉ (or 180℃) and lightly spray an 8x10 baking dish with olive oil.
In a meidum bowl, toss the shredded chicken with pesto.
Then in a separte bowl, combine ricotta, egg, parmesan a few pinches of kosher salt. Stir to combine.

FIRST LAYER:

Add 1/3 of the béchamel to the bottom of the pan.
Top with 1/3 of the pesto chicken.
Then 1/2 of the raviolis and 1/2 of the ricottoa mixture.

SECOND LAYER:

1/3 of the béchamel.
1/3 of the pesto chicken.
Remaining raviolis and ricotta.

FINAL LAYER:

Remaining béchamel sauce.
The remaining pesto chicken.
Sprinkle 1 cup shredded mozzarella over top.

BAKE:

Cover tightly with aluminum foil* and bake on the middle rack of your preheated oven for 40 minutes. Rotate halfway through.
Then uncover and bake for 10-15 minute or until the cheese is golden brown on top. Allow the ravioli lasagna to cool for 5 to 10 minutes before serving.

Nutrition