Sausage Alfredo Ravioli Lasagna
A comforting and creamy lasagna made with layers of cheese-filled ravioli, spicy Italian sausage, and a homemade Alfredo sauce, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb spicy Italian sausage (ground or casings removed) Use high-quality sausage for best flavor.
- 2 10 oz bags prepared cheese-filled ravioli Choose your favorite filling.
- 8 cloves garlic (minced) Fresh garlic is crucial for aroma.
- 6 tablespoons butter Unsalted is ideal.
- 3 cups heavy cream Substitute with half-and-half for lower fat.
- ¾ cup grated parmesan cheese Freshly grated if possible.
- 3 cups shredded mozzarella cheese Blend with provolone for more flavor.
- ½-2 tsp red pepper flakes Adjust based on desired spice level.
- 1 tsp Italian seasoning For topping.
- to taste salt and freshly ground black pepper Season to your palate.
- as needed nonstick spray For the pan.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spritz a 2-quart casserole dish (10'x7') with nonstick spray. Place a foil-lined pan on the lowest rack to catch any drips.
- In a large skillet over medium heat, cook the spicy Italian sausage until crumbled and fully cooked (about 7-10 minutes). Use a slotted spoon to remove and set aside.
Making Alfredo Sauce
- In the same skillet, leave 1 tablespoon of sausage drippings. Add 6 tablespoons butter and 8 minced garlic cloves, sautéing for about 30 seconds until fragrant.
- Slowly whisk in 3 cups heavy cream, followed by ½-2 tsp red pepper flakes and freshly ground black pepper. Let it simmer for 3-5 minutes until thickened.
- Stir in ¾ cup grated parmesan cheese and whisk until fully incorporated. Adjust seasoning with salt, pepper, and additional red pepper flakes as needed.
Cooking Ravioli
- Bring a pot of salted water to a boil and cook the ravioli according to package instructions. Strain and set aside.
Assembling Lasagna
- Spread ⅓ cup of Alfredo sauce at the bottom of the casserole dish. Layer half of the ravioli, then half of the sausage, followed by half of the Alfredo sauce and half of the shredded mozzarella. Repeat with remaining ingredients.
Baking
- Sprinkle the top with 1 tsp Italian seasoning and additional red pepper flakes if desired. Cover with foil (sprayed with nonstick spray) and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and browned.
Serving
- Allow the lasagna to rest for 10-15 minutes before serving.
Notes
Use quality ingredients for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.