Sausage Alfredo Ravioli Lasagna Recipe

Introduction

This Sausage Alfredo Ravioli Lasagna is a rich and comforting twist on classic lasagna, combining cheesy ravioli with a creamy Alfredo sauce and spicy Italian sausage. Perfect for a family dinner, it’s indulgent yet easy to assemble. You’ll love the layers of flavor in every bite.

Ingredients

• 1 lb. spicy Italian sausage (ground or casings removed; mild can be used instead)
• 2 (10 oz) bags prepared cheese-filled ravioli (such as Rana or your favorite filling)
• 8 garlic cloves, minced
• 6 tablespoons butter
• 3 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1/2 to 2 tsp red pepper flakes (adjust to taste)
• 1 tsp Italian seasoning (for topping)
• Salt and freshly ground black pepper to taste
• Nonstick spray

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Spray a 2-quart casserole dish (about 10×7 inches) with nonstick spray. Place a baking pan lined with foil on the lowest oven rack to catch any spills.
2. Step 2: In a large skillet, cook the sausage over medium heat until browned and crumbled. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
3. Step 3: Reduce the heat to medium-low. Add the butter and minced garlic to the skillet with the sausage drippings. Sauté garlic until fragrant, about 30 seconds.
4. Step 4: Slowly whisk in the heavy cream, stirring to combine with the butter. Add red pepper flakes and freshly ground black pepper. Bring to a simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil for the ravioli.
6. Step 6: Stir Parmesan cheese into the cream sauce until melted and smooth. Taste and adjust seasoning with salt, pepper, and additional red pepper flakes if desired.
7. Step 7: Cook the ravioli according to package instructions, then drain well.
8. Step 8: To assemble the lasagna, spread 1/3 cup of the Alfredo sauce evenly on the bottom of the prepared casserole dish. Layer half of the cooked ravioli, then half of the sausage, half of the remaining Alfredo sauce, and half of the shredded mozzarella. Repeat with the remaining ravioli, sausage, sauce, and cheese.
9. Step 9: Sprinkle Italian seasoning and extra red pepper flakes on top as desired.
10. Step 10: Cover the dish with foil lightly sprayed with nonstick spray to prevent sticking. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the edges are bubbly and the cheese is golden brown.
11. Step 11: Let the lasagna rest for 10 to 15 minutes before serving. This helps it set and prevents it from being too runny.

Tips & Variations

• Use mild Italian sausage if you prefer less heat, or increase red pepper flakes for extra spice.
• Add a handful of fresh spinach between layers for a touch of green and extra nutrients.
• If you can’t find cheese-filled ravioli, plain cheese ravioli works well too.
• Try swapping mozzarella for provolone or fontina for a different cheese flavor.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F oven until warmed through, about 15-20 minutes. For longer storage, freeze tightly wrapped portions for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked sausage for this recipe?

Yes, fully cooked sausage can be used. Just add it when layering the lasagna. However, cooking raw sausage in the pan helps build flavor in the sauce.

Do I need to boil the ravioli before assembling the lasagna?

Yes, boiling the ravioli ensures they are cooked perfectly and won’t release too much starch during baking, which can make the dish watery.

Sausage Alfredo Ravioli Lasagna Recipe

Print Recipe

★★★★★

5 from 139 reviews

Sausage Alfredo Ravioli Lasagna is a decadent and creamy twist on traditional lasagna, layering cheese-filled ravioli with a rich Alfredo sauce, spicy Italian sausage, and melted mozzarella cheese. This comforting baked pasta dish combines bold flavors and a luscious texture, perfect for family dinners or special occasions.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sausage and Ravioli

• 1 lb. spicy Italian sausage (ground or casings removed from links; mild can be used instead)
• 2 – 10 oz bags prepared cheese-filled ravioli (such as Rana or your favorite filling)

Sauce and Cheese

• 8 garlic cloves, minced
• 6 tablespoons butter
• 3 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1/2 – 2 teaspoons red pepper flakes (adjust to preference)
• 1 teaspoon Italian seasoning (for topping)
• Salt and freshly ground black pepper, to taste
• Nonstick spray (for baking dish and foil)

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Spray a 2-quart (10×7 inch) casserole dish with nonstick spray. Place a foil-lined baking pan on the lowest oven rack to catch any drips from the lasagna.
2. Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Remove with a slotted spoon and set aside in a bowl, leaving about a tablespoon of drippings in the skillet.
3. Sauté Garlic and Make Alfredo Base: Reduce heat to medium-low. Add butter and minced garlic to the skillet with the reserved sausage drippings. Sauté garlic until fragrant, about 30 seconds. Gradually whisk in the heavy cream to blend with the butter.
4. Simmer Sauce: Stir in red pepper flakes and freshly ground black pepper. Bring the mixture to a gentle simmer and cook until the cream begins to thicken, about 3 to 5 minutes.
5. Prepare to Boil Ravioli: While the sauce simmers, bring a pot of salted water to a boil for cooking the ravioli.
6. Add Parmesan and Season: Whisk the grated Parmesan cheese into the cream sauce until fully incorporated. Taste and adjust seasoning with salt, pepper, and additional red pepper flakes if desired.
7. Cook Ravioli: Cook the ravioli in the boiling salted water according to package instructions. Drain well using a colander.
8. Assemble Lasagna: Spread 1/3 cup of Alfredo sauce evenly over the bottom of the prepared casserole dish. Layer half of the cooked ravioli, followed by half of the sausage, half of the remaining Alfredo sauce, and half of the shredded mozzarella. Repeat the layering with the remaining ravioli, sausage, sauce, and mozzarella cheese.
9. Top and Cover: Sprinkle Italian seasoning and additional red pepper flakes over the top layer. Cover the dish with foil that has been sprayed with nonstick spray to prevent cheese from sticking.
10. Bake: Bake in the preheated oven for 30 minutes covered. Then remove the foil and continue baking for 10 to 15 minutes more, or until the edges are bubbly and the cheese is golden brown.
11. Rest and Serve: Let the lasagna rest for at least 10 to 15 minutes before slicing and serving. This resting time helps the layers set to avoid a runny consistency.

Notes

• Use mild Italian sausage if you prefer less heat.
• Ensure the ravioli are well drained before layering to prevent excess moisture.
• Covering the foil with nonstick spray prevents cheese from sticking and tearing the top layer.
• Resting the lasagna is crucial for a neat slice and enhanced flavor melding.
• Adjust red pepper flakes according to spice tolerance.

Keywords: Sausage Alfredo, Ravioli Lasagna, Italian casserole, baked pasta, creamy Alfredo sauce, spicy sausage, mozzarella cheese