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.

Prep Time25

Cook Time55

Total Time1 20

Course: Main Course

Cuisine: British-American, Italian-Inspired

Servings:

Calories: 524kcal

Author: Chris Scheuer

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

US Customary - Metric

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