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Four Cheese Ravioli Lasagna

Four Cheese Ravioli Lasagna
Makes:
4
Prep Time:
15
minutes
Total Time:
60
minutes
Vegetarian
based on
1 reviews
Rich in flavor, this Four Cheese Ravioli Lasagna features a layered combination of fresh basil, portabello mushrooms, ravioli and smoked provolone cheese.

In this recipe:



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Ingredients:

  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.), prepared according to package directions
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 2 medium portabello mushrooms, cut into 1/2-inch cubes
  • 4 ounces sliced smoked provolone cheese, cut into strips
  • 9 whole large fresh basil leaves

Directions:

PREHEAT oven to 350° F. Grease 8 x 4-inch loaf pan.

COMBINE prepared pasta, sauce and pesto in large bowl.

LINE bottom of prepared loaf pan with one-fourth of pasta mixture. Layer with one-third of mushrooms, one-third of cheese and 3 basil leaves. Repeat layers two times, ending with remaining pasta mixture on top. Cover tightly with foil.

BAKE for 35 to 40 minutes or until heated through. Let cool for 10 minutes before serving.

Tip: For indulgent white lasagna, substitute one container (10 ounces) BUITONI Refrigerated Alfredo Sauce for marinara sauce.


Reviews:

Review This Recipe
  •  Star(s)

    SCRUMPTIOUS

    KIM from CHICAGO, ILLINOIS

    THE BEST PASTA RECIPE I HAVE EVER TASTED.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 440
  • Calories from Fat: 210
  • Total Fat: 23g (35% of DV)
  • Saturated Fat: 10g (52% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 1090mg (45% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 9g
  • Protein: 19g
  • Vitamin A: 15% of DV
  • Vitamin C: 15% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Four Cheese Ravioli Lasagna

Ingredients

  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.), prepared according to package directions
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 2 medium portabello mushrooms, cut into 1/2-inch cubes
  • 4 ounces sliced smoked provolone cheese, cut into strips
  • 9 whole large fresh basil leaves

 

Directions

PREHEAT oven to 350° F. Grease 8 x 4-inch loaf pan.

COMBINE prepared pasta, sauce and pesto in large bowl.

LINE bottom of prepared loaf pan with one-fourth of pasta mixture. Layer with one-third of mushrooms, one-third of cheese and 3 basil leaves. Repeat layers two times, ending with remaining pasta mixture on top. Cover tightly with foil.

BAKE for 35 to 40 minutes or until heated through. Let cool for 10 minutes before serving.

Tip: For indulgent white lasagna, substitute one container (10 ounces) BUITONI Refrigerated Alfredo Sauce for marinara sauce.

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