High 5 Ravioli Lasagna

High 5 Ravioli Lasagna

Recipe by Chef Laura RomitoCourse: MainCuisine: American


Prep time


Cooking time




  • 2 (16 oz ) packages (more or less depending on how much lasagna you want) frozen ravioli of your choice; try spinach and cheese or mushroom

  • 1 -2 jars of your favorite pasta sauce (I like roasted garlic)

  • 1 cup heavy cream (optional, but it’s really good… don’t use milk but you can substitute additional sauce)

  • ½ cup grated parmesan cheese

  • 1-2 cups shredded mozzarella (use as much or little as you like)

  • 2 – 3 cups shredded or diced cooked/rotisserie chicken (optional)


  • Pre-heat oven to 400 degrees
  • Oil a ceramic or glass baking dish lightly – a 9×13 pan will work but you can also make two smaller lasagnas; you want at least two layers of pasta
  • Combine sauce and cream if using
  • Spread a small amount of the sauce on the bottom of the dish; follow with a single layer of frozen ravioli, some of the chicken, and some of the mozzarella; repeat layers, finishing with some of the sauce and the parmesan
  • Cover and bake until sauce is bubbling throughout and a knife inserted into the middle of the lasagna comes out hot, APPROX. 20-30 minutes; uncover and broil for 2 minutes to finish with a golden brown top
  • Allow lasagna to rest for AT LEAST 20 minutes before serving

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