White Ravioli Lasagna Freezer Meal

Name: White Ravioli Lasagna Freezer Meal
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 1 (15 oz) jar alfredo sauce; 1 (25 oz) package frozen cheese ravioli; 2 cups shredded rotisserie chicken; 1 medium zucchini; 8 oz mushrooms; 1 (15 oz) container ricotta cheese; 1 tsp garlic powder; 1/4 cup grated parmesan cheese; 1 tsp onion powder; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes; 1/2 cup chopped spinach; 1 large egg; 8 slices mozzarella cheese; Dried herbs for topping

This white ravioli lasagna uses frozen cheese ravioli layered with alfredo sauce, rotisserie chicken, and sautéed vegetables, then frozen unbaked for convenient meal prep. Assemble once and bake straight from the freezer on busy weeknights.

🌍Italian-American 🏷️Ravioli lasagna 🏷️White lasagna 🏷️Meal prep 🏷️Freezer meal Chicken

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🏷️Ravioli

-0:00

mizzylizzyfindsonTikTok

Total

1h 20m

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by mizzylizzyfinds

-0:00

mizzylizzyfindsonTikTok

Ingredients

1 (15 oz) jar alfredo sauce
1 (25 oz) package frozen cheese ravioli
2 cups shredded rotisserie chicken
1 medium zucchini
8 oz mushrooms
1 (15 oz) container ricotta cheese
1 tsp garlic powder
1/4 cup grated parmesan cheese
1 tsp onion powder
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 cup chopped spinach
1 large egg
8 slices mozzarella cheese
Dried herbs for toppingoptional

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Instructions

1
In a bowl, combine ricotta cheese, garlic powder, parmesan cheese, onion powder, Italian seasoning, red pepper flakes, and chopped spinach. Mix well. Add the egg last and mix to combine.
2
Spread a thin layer of alfredo sauce on the bottom of a freezer-safe baking dish or individual portion containers.
3
Arrange a single layer of uncooked frozen cheese ravioli over the sauce.
4
Top the ravioli with a layer of shredded rotisserie chicken.
5
Add a layer of sautéed zucchini and mushrooms.
6
Spread a layer of the seasoned ricotta mixture over the vegetables.
7
Top with slices of mozzarella cheese.
8
Repeat the layers: ravioli, alfredo sauce, chicken, vegetables, and ricotta mixture.
9
Finish with a final layer of ravioli, ensuring they are covered with the remaining alfredo sauce.
10
Place the last slices of mozzarella cheese on top and sprinkle with dried herbs, if desired.
11
Cover tightly, label, and freeze for up to 3 months.
12
To bake from frozen, preheat oven to 375°F (190°C). Bake covered with foil for 45-50 minutes, then uncover and bake for another 10-15 minutes, or until bubbly and heated through.

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Tips & Notes

Pro tips

Sauté zucchini and mushrooms separately before layering to remove excess moisture, which prevents a watery dish during freezing and baking.
Layer the ricotta mixture with seasoning evenly between ravioli layers for consistent flavor throughout.
Leave 1–2 inches of headspace in your freezer container to account for any expansion during freezing.
Bake straight from frozen without thawing for best texture; cover with foil for the first 30 minutes to prevent the top from drying out.

Substitutions

Frozen cheese ravioli → fresh ravioli (not recommended; may fall apart when frozen)
Alfredo sauce → béchamel or cream sauce (adjust seasoning as béchamel is less salty)
Rotisserie chicken → diced cooked turkey or Italian sausage (adjust cooking time if using raw sausage)
Ricotta mixture → mascarpone or cream cheese mixed with parmesan (reduces graininess)

Storage & make-ahead

Assemble in a freezer-safe 9×13-inch dish, cover tightly with plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 375°F for 50–60 minutes covered, then uncovered until bubbly and heated through.

Equipment

9×13-inch baking dish (freezer-safe) · large skillet for sautéing vegetables

Common Questions

Can I use fresh ravioli instead of frozen?

Fresh ravioli may break down during freezing and baking. Frozen cheese ravioli is designed to hold up to this cooking method and works best for this freezer meal.

How long can I freeze this before baking?

Store in the freezer for up to 3 months. Bake from frozen; add 10–15 minutes to the total baking time and cover with foil if the top browns too quickly.

Do I need to thaw it before baking?

No. This recipe is designed to go straight from freezer to oven. Bake covered until heated through, approximately 50–60 minutes at 375°F.

Can I use store-bought rotisserie chicken?

Yes. Shredded rotisserie chicken is the primary protein and is already cooked, making assembly quick and the finished dish very convenient.

What vegetables work best in this recipe?

Zucchini and mushrooms are used here and sauté quickly. Spinach, bell peppers, or broccoli can be substituted, but sauté any watery vegetables first to avoid excess moisture.