Rich alfredo sauce, sausage, and cheese layered with ravioli for a hearty, flavorful pasta bake.
# Components:
→ Main Components
01 - 1 pound spicy Italian sausage, ground or casings removed
02 - 20 ounces prepared cheese-filled ravioli
→ Alfredo Sauce
03 - 8 garlic cloves, minced
04 - 6 tablespoons unsalted butter
05 - 3 cups heavy cream
06 - 3/4 cup grated parmesan cheese
→ Cheese and Toppings
07 - 3 cups shredded mozzarella cheese
08 - 1/2 to 2 teaspoons red pepper flakes, to taste
09 - 1 teaspoon Italian seasoning
10 - Salt and freshly ground black pepper, to taste
→ Prep Essentials
11 - Nonstick spray
# Directions:
01 - Preheat oven to 375°F. Coat a 2-quart (10x7 inch) casserole dish with nonstick spray. Arrange a foil-lined baking pan on the lowest rack to catch possible drips.
02 - In a large skillet over medium heat, brown Italian sausage, breaking into small crumbles. Once fully cooked, use a slotted spoon to transfer sausage to a bowl, reserving 1 tablespoon of drippings in the skillet.
03 - Add butter and minced garlic to retained sausage drippings over medium-low heat. Sauté for 30 seconds or until aromatic. Whisk in heavy cream slowly to blend with the butter. Stir in red pepper flakes and black pepper. Simmer on low heat, whisking periodically, until mixture slightly thickens, about 3-5 minutes.
04 - Whisk grated parmesan cheese into the cream until smooth. Taste and adjust salt, pepper, and additional red pepper flakes as desired.
05 - Boil a large pot of salted water. Cook cheese-filled ravioli according to package instructions. Drain thoroughly.
06 - Spread 1/3 cup of Alfredo sauce onto the base of the prepared casserole dish. Arrange half the ravioli in an even layer, followed by half the sausage, half of the Alfredo sauce, and half of the mozzarella cheese. Repeat layering with remaining ravioli, sausage, sauce, and cheese.
07 - Sprinkle Italian seasoning and extra red pepper flakes to taste across the surface. Cover with foil lightly coated with nonstick spray to prevent sticking. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes until bubbling and golden at the edges.
08 - Allow lasagna to rest for 10-15 minutes before slicing to ensure clean servings.
