Save This creamy sausage alfredo ravioli lasagna is everything you crave in a comfort meal for chilly nights or family celebrations. It layers tender cheese ravioli with spicy Italian sausage, garlic-rich buttery alfredo sauce, and mountains of melty mozzarella for a bubbling, crowd-pleasing dinner. Homemade alfredo lifts it far above store-bought sauce, and every bite brings both comfort and a restaurant-worthy wow factor.
I remember the first time I baked this lasagna for a birthday dinner. Not a single piece was left on the table and everyone asked for the recipe. It has become my signature cool-weather meal ever since.
Ingredients
- Spicy Italian sausage: Gives a rich, savory flavor and a bit of heat. Choose freshly ground for the best taste and texture
- Cheese-filled ravioli: Makes this extra cheesy without extra effort. Go with a high-quality brand from the deli section if you can
- Garlic cloves: Provide punchy, irresistible aroma and flavor. Use fresh for the boldest taste
- Butter: Creates the base for the alfredo and helps everything meld together. Look for European style for extra richness
- Heavy cream: Is the backbone of the sauce. Select the freshest you can find for smooth consistency
- Grated parmesan cheese: For deep umami and saltiness. Get real Parmigiano Reggiano if possible for most authentic flavor
- Shredded mozzarella cheese: Melts into gooey, bubbly perfection. Always grate it yourself for best melting
- Red pepper flakes: Let you control the spice level. Add as much or as little as you love
- Italian seasoning: On top infuses herbs into that bubbly cheese crust
- Salt and freshly ground pepper: Essential for balancing everything. Taste as you go for the best results
- Nonstick spray: Keeps everything easy to serve and clean
Instructions
- Preheat and Prep the Pan:
- Set your oven to three hundred seventy five degrees and coat a two quart casserole dish with nonstick spray. Place foil on a lower baking sheet to catch any bubbly drips
- Brown the Sausage:
- Place sausage in a large skillet over medium heat. Break it into crumbles with a spatula and cook thoroughly until no pink remains. Transfer sausage to a bowl using a slotted spoon leaving a tablespoon of drippings in the pan
- Build the Alfredo Sauce Base:
- Add butter and minced garlic to the skillet over medium low. Cook stirring constantly until garlic softens and smells fragrant about thirty seconds
- Whisk in Cream and Seasonings:
- Slowly pour in heavy cream while whisking to blend with the butter mixture. Add red pepper flakes and freshly ground black pepper. Bring to a gentle simmer. Cook three to five minutes until the cream starts to thicken slightly
- Boil the Ravioli:
- While the sauce simmers bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions. Drain thoroughly without rinsing to keep starch for saucy texture
- Finish Alfredo Sauce:
- Add parmesan to the simmering cream whisk until fully melted and smooth. Taste the sauce and adjust salt pepper and more red pepper flakes if needed
- Assemble the Lasagna:
- Spoon one third cup of alfredo sauce into the bottom of your baking dish. Lay down half the ravioli in a single layer. Scatter half the cooked sausage over the ravioli. Pour half the remaining alfredo sauce evenly over the sausage. Sprinkle half the mozzarella on top. Repeat with second layer ravioli sausage sauce and cheese
- Top and Bake:
- Sprinkle Italian seasoning and more red pepper flakes on top for an herby finish. Cover tightly with foil sprayed with nonstick to prevent cheese sticking. Bake thirty minutes. Uncover and bake another ten to fifteen minutes until the edges bubble and the top is golden brown
- Rest and Serve:
- Allow the lasagna to rest at least ten to fifteen minutes after baking so the layers settle and slices hold together
Save My favorite part is the layer of mozzarella that turns golden and bubbly on top. Every time we gather for a special event someone asks if I am making this ravioli lasagna and the aroma brings back so many laughs from nights crowded around my kitchen table
Storage Tips
Let the lasagna cool completely before covering and placing in the refrigerator. It will hold well for up to three days. For even longer storage cut cooled portions and wrap tightly in foil then freeze for up to two months. For reheating cover a slice with foil and bake at three hundred fifty degrees until hot or microwave individual servings for a minute or two
Ingredient Substitutions
Mild Italian sausage works beautifully if you do not want too much spice. Turkey or chicken sausage can lighten the dish. For mozzarella you can swap in provolone or fontina for a different melt. If you need a vegetarian option simply leave out the meat and add sautéed mushrooms and spinach for hearty flavor
Serving Suggestions
A simple green salad with tangy vinaigrette contrasts the richness of the lasagna. Roasted broccoli or garlicky green beans are also amazing sidekicks. For a true Italian feast serve with crusty bread to mop up every drop of alfredo sauce
Cultural and Seasonal Context
Lasagna has deep roots in Italian family cooking but the ravioli shortcut is a modern comfort food twist. This version is perfect for winter or holiday gatherings when you crave something creamy and hearty but do not want to fuss with traditional noodles
Save I learned the hard way that a little extra layer of cheese on top never hurt and leftovers are even better the next day
Recipe FAQ
- → Can I use mild sausage instead of spicy?
Yes, mild Italian sausage works well and lets the creamy alfredo and cheese flavors shine through more subtly.
- → What ravioli filling works best?
Classic cheese ravioli is traditional, but spinach, mushroom, or meat-filled versions also pair nicely with the sauce.
- → How can I make the sauce thicker?
Let the cream simmer longer before adding cheese, or include more parmesan for added thickness and flavor.
- → Is it necessary to rest before serving?
Yes, resting helps the layers set and makes portioning neat, preventing a runny texture when slicing.
- → Can I prepare this dish ahead of time?
Assemble ahead and refrigerate unbaked. When ready, bake as directed, adding extra baking time if chilled.