Italian Chicken and Spinach Ravioli Lasagna
This creamy Italian Chicken and Spinach Ravioli Lasagna is an easy make-ahead white lasagna recipe with cheese ravioli, rotisserie chicken, spinach, mozzarella, and a rich Parmesan sauce. Perfect for family dinners, holidays, and entertaining.
Servings: 12
Calories: 524kcal
Ingredients
For the sauce:
- 3 tablespoons butter
- 1 large sweet yellow onion finely chopped
- 4 medium garlic cloves finely minced
- 2 teaspoons Italian seasoning
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cups grated Parmesan cheese divided
- 5 ounces fresh spinach roughly chopped if leaves are large
- 1½ teaspoons finely chopped fresh rosemary
- 3 ½ cups diced or shredded rotisserie chicken
For lasagna assembly:
- 20 ounces fresh cheese ravioli 2 (10-ounce packages)
- 12 ounces shredded whole milk mozzarella cheese
- 2 tablespoons finely chopped sun-dried tomatoes
- fresh basil leaves for garnish
Instructions
Prepare the Pan:
- If baking immediately, preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray or lightly grease with oil.
Make the Sauce:
- Melt butter in a medium-large saucepan or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened.
- Add garlic and Italian seasoning; cook 30 seconds until fragrant.
- Add white wine and bring to a boil. Cook 3-5 minutes until reduced to a few tablespoons.
- Add flour and reduce the heat to low. Cook 2 minutes, stirring constantly.
- Slowly add milk, salt, and pepper, whisking until smooth. Increase the heat slightly and bring to a gentle boil. Simmer for 1-2 minutes, until slightly thickened (to the consistency of heavy cream).
- Reduce the heat to low. Stir in 1 cup Parmesan until melted and smooth.
- Spread 1 cup of sauce in the bottom of the prepared pan.
- Add chicken, spinach, and rosemary to the remaining sauce. Stir over low heat until spinach is wilted. Cover the pan for a few minutes, if needed to wilt the spinach.
Assemble the lasagna:
- Divide the ravioli into two portions. Arrange half of the ravioli over the sauce in the pan.
- Spread half of the chicken-spinach mixture over the ravioli. Sprinkle with half of the mozzarella.
- Repeat with the remaining ravioli, sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan over the top.
Bake:
- Cover with foil and bake 35-45 minutes until hot and the cheese is melted. (Check at 35 minutes - if the cheese is not melted, give it a little longer.)
- Remove the foil. Top with finely chopped sun-dried tomatoes and a light dusting of Italian seasoning. Bake for another 10–15 minutes, until bubbly and lightly golden.
- Let rest 15 minutes before slicing and serving.
Notes
Can be assembled 1-2 days ahead and refrigerated before baking.
Remove from refrigerator 1 hour before baking for best results, and add an extra 15- 20 minutes.
This lasagna freezes beautifully either before baking or as leftovers in individual portions.
Nutrition
Calories: 524kcal | Carbohydrates: 31g | Protein: 39g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1157mg | Potassium: 320mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1647IU | Vitamin C: 7mg | Calcium: 373mg | Iron: 6mg
