Cheesy Pesto Ravioli Lasagna – Here’s a super easy hack if you’re craving lasagna but don’t have the time to assemble everything together. I call it a this is my raviolasagna. I’m using frozen ravioli. It came together so beautifully and a dinner that Nate especially loved! If you have picky eaters like my kids, you can always sub the pesto for tomato sauce to give more of a classic lasagna version. Try this and let me know what you think!
2 tablespoons butter
1 tablespoon flour
2 cups milk
½ cup parmesan cheese
pinch of nutmeg
black pepper
8 oz mozzarella ball, cut into slices
½ cup to 1 cup pesto
more parmesan cheese
1 package ravioli
Preheat the oven to 425
In a saucepan on medium heat, melt the butter and add the flour. Whisk until it starts to get smooth and bubbly. Slowly stir in the milk while whisking to prevent clumps, and then add the parmesan cheese, nutmeg, and black pepper. Stir until it coats the back of a spoon and remove.
In a baking pan, add a thin layer of the cheesy sauce, then line the bottom with a single layer of ravioli, another layer of cheesy sauce, dollops of pesto, mozzarella cheese, parmesan cheese, and then repeat until you reach the top of the baking pan.
Bake for 30-40 minutes until the cheese is bubbling and golden brown. Let it cool for 5-10 minutes, then serve. Enjoy!
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