Sausage Alfredo Ravioli Lasagna (Print View)

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.

# Expert Advice:

01 -
  • Uses prepared ravioli for easier prep and maximum cheesy filling
  • Homemade buttery alfredo sauce infuses every bite with creamy, garlicky goodness
  • Layers of spicy Italian sausage bring savory depth and a little heat
  • Perfect use for bagged or deli cheeses, so you can customize to your taste
  • Bakes all in one pan for less mess and simple serving
02 -
  • Feeds a crowd and perfect for meal prep
  • Great for freezing leftovers to enjoy later
  • Flexible spice level and cheese options for picky eaters
  • High in protein and deeply satisfying
03 -
  • For the creamiest alfredo do not let the sauce boil rapidly or it can separate. Keep the heat gentle while making the sauce
  • Grate cheeses by hand whenever possible for the best flavor and perfect melting
  • Let the lasagna rest before slicing. Patience is the secret to nice neat servings

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