Kraft Fresh Take Challenge 2: Butternut Squash Ravioli Lasagna with Leeks and Baby Portabello Mushrooms
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
A fast recipe for vegetarian lasagna made with cheese ravioli.
  • 2 Tbsp. butter, plus more for greasing pan
  • 16 oz. baby portabello mushrooms, wiped clean and sliced
  • 3 large leeks, sliced into ⅛ to ¼" rounds, washed well
  • 32 oz. frozen cheese ravioli (24 extra large)
  • 2 cups packed roasted butternut squash
  • 1½ cups cream or half and half
  • pinch nutmeg
  • salt and pepper
  • 8 oz. shredded Kraft Italian Cheese Blend
  • 1 package Rosemary and Roasted Garlic Kraft Fresh Take
  1. Preheat oven to 425 degrees F. Grease a large casserole dish (9 by 13") with butter.
  2. Heat a large skillet over medium-high heat. Add the butter. When it stops foaming, add the leeks. Saute, lowering heat as necessary. Add the mushrooms and continue cooking. Season well with salt and pepper. (If the mushrooms soak up all the butter too quickly, add a little water or olive oil to keep them from burning.) Cook until mushrooms are softened and golden. Remove from heat and set aside until ready to assemble.
  3. In a blender or food processor, puree the butternut squash with the cream and nutmeg. Add ½ tsp. salt and pinch nutmeg. Pulse again and taste. Add more salt if necessary.
  4. To assemble: Spread about ½ to ¾ cup the butternut sauce on the bottom of the prepared pan followed by an even layer of frozen ravioli. (I did four rows of three across.) Top the ravioli with half of the leeks and mushrooms, then half of the remaining butternut sauce. Sprinkle with the Italian Cheese Blend and top with another layer of the ravioli. Repeat with remaining half of leeks and mushrooms and finish with remaining butternut sauce.
  5. Place the lasagna in the oven and bake for 25 minutes. Remove from oven. Mix the bread crumbs and cheese from the Fresh Take together and sprinkle on top. Bake an additional 20 minutes or until bubbly and golden brown.
Recipe by Cafe Johnsonia at