White Chicken Ravioli Bake (a.k.a. Mock Lasagna)
  • For Bechamel Sauce:
  • 5 TBSP butter (only the real stuff)
  • 5 TBSP all purpose flour
  • ½ yellow onion (finely chopped)
  • 1 clove fresh garlic (crushed)
  • 5 cups milk (I used 2%)
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp nutmeg (I used freshly grated)
  • ½ cup grated parmesan
  • For "Mock Lasagna" Ravioli Bake
  • 1 recipe bechamel or favorite jarred sauce
  • 20 oz package fresh cheese ravioli (I used Buitoni brand)
  • Rotisserie chicken (cube meat, approx 3-4 cups)
  • 1 small can diced Ortega chiles
  • 2 cups mozzarella cheese (grated)
  • 2 cups jack cheese (grated)
  • **I grated the mozzarella & jack cheese into same bowl and mixed them together.
  • 1 cup grated parmesan
  1. For Bechamel:
  2. Add butter and chopped onion to med sized saucepan. Cook over med. heat until onions are translucent. Add garlic.
  3. Add flour and stir until well combined. Cook for 3-4 minutes.
  4. Gradually whisk in milk, salt, pepper, and nutmeg. Once well mixed, increase heat and bring to a boil, stirring constantly. Cook (still stirring), until sauce thickens.
  5. Remove from heat and stir in parmesan cheese
  6. For "Mock Lasagna" Ravioli Bake:
  7. Using a large oven proof casserole, spread about 1½ cups sauce on bottom of pan.
  8. Next layer on raviolis. Top with diced chicken & chiles. Top layer of jack & mozzarella cheeses. Top with a layer of parmesan.
  9. Repeat layers: sauce, ravioli, chicken, cheeses, 2 more times.
  10. Finish with a cheese layer.
  11. Bake at 350* for approx 30 minutes covered, then bake for another 15 minutes uncovered until hot, bubbly, and just starting to brown.
Recipe by Joy In Every Season at https://www.joyineveryseason.com/main-dishes/white-chicken-ravioli-bake-a-k-a-mock-lasagna/