Lazy Pesto Chicken Lasagna
This lazy pesto chicken lasagna bake is the ultimate shortcut dinner, made with frozen ravioli and jarred Alfredo sauce for a creamy, cheesy meal without all the work. Add spinach if you like, for an easy, family-friendly dinner everyone will love.
Ingredients
- 1 (15 ounce) containerrefrigerated Alfredo sauce
- 0.25 cuppesto
- 0.25 cupmilk high protein milk, or as needed (optional)
- 1 (3 pound) packagefrozen cheese ravioli
- 3 cupRotisserie Chicken, shredded
- 6 ozMozzarella Cheese, freshly shredded
- 1.5 ozParmesan Cheese, freshly shredded
- 12 ozfrozen spinach, thawed, squeezed dry
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Stir Alfredo sauce and pesto together in a bowl. If sauce feels too thick, thin with a little milk.
- 2
Layer ingredients into the casserole dish in the following order: Thin layer of pesto Alfredo sauce, half of cheese ravioli, half of shredded chicken, one third of remaining pesto alfredo, one third of mozzarella cheese, one third of Parmesan cheese, and thawed spinach. Repeat layers once.
- 3
Finish with remaining pesto alfredo sauce, remaining mozzarella, and Parmesan. Cover tightly with foil.
- 4
Bake in the preheated oven for 30 to 40 minutes, then uncover and bake until browned and bubbly, about 10 minutes more.