So many lasagna’s to make, so little time! Seriously, I do make quite a few and sharing today an easy but delicious one that will feed the family for several days. A great help this time of year, especially right before the holidays. You can make a big pan of this, and prep all of your holiday dishes over the next few days and not have to worry about cooking any more meals. This fed my hubby and I for four days, so you can see how far this really can go! And the hubs is a hearty eater! 😉 I make a lot of dishes for the holidays, even though it’s just my hubby and I, and I love to have things like this done so that I can concentrate on making a few holiday dishes each day and not have to worry about fixing supper, too.

This is not a recipe for anyone dieting, though! (I don’t even want to think about how many calories are in this baby!) But if you eat small portions and have a large salad with it and eat light the rest of the day, it won’t kill ya. 😉 We consider dishes like this a treat, and it’s ok to spoil yourself now and then! 😉  

So let’s get cooking! 😀

Since the weather was less than ideal, I decided to grill the chicken pieces indoors on the stovetop, then just finished them off in the oven getting a gorgeous, deep golden-brown caramelization! 

Once the chicken was done, I covered it to let it rest while I started on the filling. First make a basic béchamel and add extra herbs and the cheese, stirring in until melted. Set that aside. In a large frying pan, sauté up some mushrooms, bell pepper, onions, garlic and more seasonings. Then just stir in your béchamel, spinach, diced chicken, and halved black olives. Cover the creamy chicken filling, and whip up your ricotta filling, and you’re almost done! The rest is simple. 😉 

Get out your favorite 13×9 or lasagna pan, and spray it first, then spoon a little of the sauce onto the bottom. 

Then just start layering in order:

Half of the cheese ravioli, half of the chicken mixture, all of the ricotta mixture…

…2 cups Mexican blend cheese, rest of cheese ravioli, rest of chicken mixture, 2 more cups Mexican blend cheese, plus a sprinkling of grated parmesan, Italian seasoning, and a little garlic salt! 

Then place onto a foil-lined small baking sheet to prevent any spills, if any, (mine didn’t run over but it tried really hard! 😉 ), and pop into a preheated oven and bake! 😀  

This smells AWESOME while baking! The combination of ingredients about made our knees weak! 😀  

You do have to wait, I know, bummerville, but don’t try and cut into this while it’s still hot. You’ll just make a mess of it. It has to cool down. So pour yourself a glass of wine and make some garlic bread and a tossed salad! 😉  

As you can see above, I did cut into it a bit too soon. My hubby was hovering and complaining that he was “starving to death”. But I did torture him with wonderful smells all morning long, so I finally gave in. But don’t do this. It sets up so nice if you’re a little more patient! 😉  

So if you’re a bit tired of the same old same old lasagna, give this one a try! Add in your own personal favorite ingredients if you’d like, too. (Fresh basil would be nice! 😉 ) It really is a nice change from the norm and makes a lot so that you can enjoy this for a few days and take a break from the kitchen! Makes for nice hot lunches to to take to work, too! So I hope you enjoy all, and I’ll see you tomorrow! Take care! ~Kelly 

Yield: 8 servings

White Chicken Ravioli Lasagna

Cook Time: 1 minute

Total Time: 1 minute

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Ingredients

For Chicken:

• 2 large boneless skinless chicken breasts
• 3/4 tsp. each: salt, pepper and garlic powder
• 1 tsp. each: oregano, thyme, italian seasoning

For Parmesan Bechamel:

• 1 stick butter
• 1/2 cup flour
• 3 cups milk
• 1/2 tsp. dried oregano
• 1/4 tsp. dried Italian seasoning
• 1/4 tsp. dried basil
• 2 egg yolks, beaten
• 2 tsp. salt
• 1/2 tsp. white pepper
• 1/2 cup finely grated parmesan cheese

For Ricotta Mixture:

• 2 cups ricotta cheese
• 1/3 cup finely grated parmesan cheese
• 1/4 tsp. garlic salt
• 1/2 tsp. dried parsley
• 1/8 tsp. white pepper

Rest of Ingredients:

• 2 Tbl. butter
• 16 oz. fresh sliced mushrooms
• 1 medium onion, large dice
• 1 yellow bell pepper
• 1/2 tsp. finely minced garlic
• 35-40 black olives, sliced in half lengthwise
• 1/2 of a 10 oz. box frozen spinach, thawed and squeezed dry, save other half for another use
• 1 1/2 lb. bag frozen cheese-filled ravioli, thawed but uncooked
• 1 (16 oz.) bag shredded Mexican Blend cheese, 4 cups (or to taste)

Instructions

Preheat oven to 350º F.

For Chicken: Season each side of chicken breasts with seasonings. (1/8 tsp. per side each). Heat grill pan over medium heat. Spray tops of chicken with non-stick spray and place, sprayed side-down, onto hot grill pan. Spray tops. Sear and cook chicken pieces for 8 minutes per side. Turn heat down to medium-low and cook another 6 minutes per side. *If chicken breasts are super thick like mine were, place into preheated oven and bake for another 5 minutes per side or until done. (Mine were done in 10 minutes.) Remove from oven, cover and let rest.

For Veggies: In medium frying pan, melt butter and add mushrooms, onions and bell pepper. Sauté until just tender. Add garlic and sauté another 2-3 minutes. Set aside.

For Bechamel: In large deep frying pan, melt butter, stir in flour. Cook, stirring, for 2-3 minutes. Do not brown. Slowly whisk in milk, stir in oregano, Italian seasoning and basil. Cook over medium heat, stirring until mixture comes to a low boil. Low boil, stirring, for 2-3 minutes until thickened. Remove from heat and stir in salt, pepper and cheese. Stir until cheese has melted. Temper egg yolks with a little of the sauce, then stir in quickly. Stir in veggies, olives, and spinach. Cut up chicken and stir in. Cover.

For Ricotta: Mix all ingredients in medium bowl.

To Assemble: Spray a 13x9 or lasagna pan with non-stick spray. Add a little sauce to the bottom. (2-3 Tbl.) Place a layer of thawed, uncooked ravioli on bottom. (Half a bag.) Top with half of the chicken mixture, then all of the ricotta mixture and top with half of the shredded cheese. Repeat. (*Minus the ricotta, of course.) **Ricotta is easy to layer if you add by tiny spoonfuls all over, then gently smooth with the back of a spoon or your index finger.

Garnish top with a little grated parmesan cheese and a light sprinkling of dried parsley and garlic salt.

Pop into preheated 350º oven and bake until bubbly and golden. About 35 minutes.*I placed mine on a foil-lined baking sheet just in case it wanted to run over, but it didn't. But I advise doing this anyway just in case. Remove from oven and tent with foil.

Let rest for at least 30 minutes or longer before cutting.

Serve with garlic bread and a tossed salad.

Notes

*To make this even easier, you can sub 2 jars of your favorite alfredo sauce for the béchamel.