When you crave lasagna, and don’t want to go to the store, you make do with what you have. Cheese raviolis √ Rotisserie chicken √ Now what about the sauce? I had no makings for a red sauce, nor did I have a back up jar of pre made, so I opted for an easy back up, homemade parmesan béchamel (white sauce). This turned out amazing and there’s nothing quite like a plate of warm comfort food on a cool evening!
I know that sometimes making lasagna sounds like a chore, but this simple White Chicken Ravioli Bake (a.k.a Mock Lasagna) is really quite simple. I made a homemade parmesan béchamel, but you easily could have substituted a jarred sauce (either béchamel or marinara). I’m a firm believer in homemade food, but I also know that semi-homemade is often the best way to get dinner on the table for your family.
It’s all about the layers!! And lots of cheese of course!
Another great thing about this recipe, besides how simple and tasty it is, is that you can totally change it up to suit your family. Besides using either a marinara sauce or this béchamel recipe, you can easily make it vegetarian. Lots of fresh spinach would be a great replacement for the chicken. I love the flavor that the Ortega Chile added, but you can certainly omit those. I used three different cheeses, mozzarella, jack, and parmesan, but those also can be switched up. I’d love to hear how you’d make a quick and easy “mock lasagna.”
For a complete meal, I suggest serving this with homemade Caesar Salad and some delicious Garlic Bread.
Don’t forget to Pin it 🙂 
- 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
- For Bechamel:
- Add butter and chopped onion to med sized saucepan. Cook over med. heat until onions are translucent. Add garlic.
- Add flour and stir until well combined. Cook for 3-4 minutes.
- 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.
- Remove from heat and stir in parmesan cheese
- For "Mock Lasagna" Ravioli Bake:
- Using a large oven proof casserole, spread about 1½ cups sauce on bottom of pan.
- Next layer on raviolis. Top with diced chicken & chiles. Top layer of jack & mozzarella cheeses. Top with a layer of parmesan.
- Repeat layers: sauce, ravioli, chicken, cheeses, 2 more times.
- Finish with a cheese layer.
- Bake at 350* for approx 30 minutes covered, then bake for another 15 minutes uncovered until hot, bubbly, and just starting to brown.
Looking for more delicious comfort food?
Baked Spaghetti & Meatballs 
Turkey Chili Spaghetti 
Baked Four Cheese Gnocchi w/Broccoli 
Kinga says
December 16, 2015 at 4:22 amI really want to make this, but how much parmesan do you use for the sauce? It only says 1/2.
Renee says
December 17, 2015 at 12:50 pmIt’s 1/2 cup parmesan for the sauce.
Lori says
December 29, 2015 at 11:16 amLove the recipe. How much chicken do you use?
Renee says
December 29, 2015 at 12:00 pmHi, it’s listed in the ingredients. It’s meat from one rotisserie chicken which is approx. 4 cups.
Karen @ Karen's Kitchen Stories says
January 30, 2016 at 8:36 amOMG that looks so good and super easy too! I’ve never made mock lasagna but my mind is swirling with all of the flavor combinations this dish brings to mind!
Megan Marlowe says
January 31, 2016 at 6:17 amI love this shortcut lasagna! Would make a great weeknight meal fast, easy and delicious!
Brian Jones says
January 31, 2016 at 9:43 amHahaha, how awesome, I have no idea if you thought of this but it is new to me and utterly ingenious, I LOVE IT!
Linda @ Food Huntress says
January 31, 2016 at 9:51 pmWhat a great idea. Love the combination!
Rosemary says
January 31, 2016 at 10:54 pmNow this is my kind of dish. Love it, sounds amazing. Can’t wait to try it.
Whitney says
February 1, 2016 at 11:09 amOh Renee, this looks heavenly! And you make it look so easy! I love a good white sauce, so comforting and looks so delicious!!
Renee says
February 1, 2016 at 3:44 pmThank you Whitney. I love white sauce also and it was perfect for this Ravioli Bake.
Tina Marie says
February 1, 2016 at 11:30 amLooks so delicious and loaded with goodness!
Renee says
February 1, 2016 at 3:43 pmThank you Tina, it really is a simple and delicious meal.
Diane says
February 1, 2016 at 11:36 pmCheesy scrumptiousness! Love this mock lasagna! So great you used ravioli. I bet that stuffed pasta is awesome in this. I’m going to have o make it!
Pat says
April 17, 2016 at 2:32 pmHave you had success in freezing it? Then defrost later and reheating/serve?
Sue says
September 24, 2018 at 9:45 amThis sounds delicious! I can’t wait to try it. What size dish did you use? It wasn’t specified in the recipe.
Sade says
October 20, 2018 at 8:10 amJust to be sure, the fresh ravioli is not cooked before layering? thanks!
Renee says
October 20, 2018 at 4:33 pmYes, you are correct. You do not cook the fresh ravioli before assembling the casserole.
Enjoy 🙂
Janet says
November 14, 2018 at 6:39 amHow many servings per recipe?
Diane says
January 26, 2019 at 12:30 pmIf using a jarred sauce, how much is needed for this?
Renee says
January 29, 2019 at 12:02 pmDiane, you’ll see in the recipe that I used about 5 cups of milk to make the homemade béchamel, so you’d need (estimating) 4-6 cups of jarred sauce. I hope this helps.