Ravioli Lasagna with Tomato and Alfredo Sauces

I’ve meant to post this recipe for a while, and now that my arm is finally out of the cast, I’m actually getting to it. I’ve had this idea in my head to create a really flavorful lasagna using fresh ravioli and a combination of jarred tomato sauce and alfredo sauce.

Of course, homemade sauces are always preferred, but this recipe was meant to capture the essence of lasagna in a hot second. It uses store-bought fresh ravioli, which steams in the baking dish. Use ravioli with your favorite fillings. I used artichoke and spinach-ricotta. Remember not to overdo it with the sauces or the lasagna won’t hold together when you remove it from the pan. You can always load up on sauces with the remainder brought to the table.

OK, so I called myself ingenious for a moment or two after the recipe came together, but being that I’m the humble kind, that moment has long passed.  So now, I’m left in the afterglow of what turned out to be a charmingly simple recipe that even your kids will enjoy!

I’ve posted the video (still in my cast).

Email me for this recipe.

Thanks again for all your wishes for a speedy recovery during the time in my cast. I truly appreciate your support!

–Chef Diana 

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