A delightful twist on a classic lasagna, this dish layers cheese ravioli with a creamy chicken Alfredo mixture for a comforting and flavorful meal.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even cooking from the start.
In a large skillet, cook the diced chicken breast with garlic, red bell pepper, and onion until the chicken is fully cooked and the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes.
Mushrooms release moisture as they cook, enhancing the sauce's flavor.
In a greased baking dish, layer half of the cheese ravioli, followed by half of the chicken mixture, half of the ricotta cheese, and a sprinkle of Parmesan cheese.
Spread each layer evenly for consistent flavors in every bite.
Pour half of the Alfredo sauce over the layers, then sprinkle with half of the shredded mozzarella cheese.
Ensure the sauce covers the layers to prevent drying out during baking.
Repeat the layers with the remaining ingredients.
Press down gently to compact the layers and create a cohesive dish.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Covering the dish helps retain moisture and ensures even cooking.
Remove the foil and bake for an additional 10 minutes to allow the cheese to brown slightly.
For a golden crust, broil for the last 2 minutes.
Let the dish rest for 5 minutes before serving to allow the layers to set.
Resting makes it easier to cut and serve neat portions.
Nutze unsere App für das beste Erlebnis
