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White Chicken Ravioli Bake
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5 from 8 votes

White Chicken Ravioli Bake (a.k.a. Mock Lasagna)

Author Joy in Every Season


  • For Bechamel Sauce:
  • 5 TBSP butter only the real stuff
  • 5 TBSP all purpose flour
  • 1/2 yellow onion finely chopped
  • 1 clove fresh garlic crushed
  • 5 cups milk I used 2%
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg I used freshly grated
  • 1/2 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 1 1/2 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.