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Creamy decadent alfredo sauce, spicy Italian sausage and fresh mozzarella are layered between raviolis in this alfredo ravioli lasagna. Loaded with tons of melty cheese, and a homemade creamy buttery (and of course garlic-heavy) alfredo sauce.
You’ll love this easy recipe and if you’ve never made ravioli lasagna before, this is the time to make it! You can use this same concept and swap out the ingredients – chicken or steak instead of sausage, red sauce instead of alfedo.
Looking to simplify this recipe? Use jarred sauce instead of homemade, just choose a quality pre-made sauce. It freezes really well (see how below) and is the perfect comfort meal to warm your family’s hearts.
Key Ingredients
This sausage alfredo ravioli lasagna recipe has a simple list of ingredients! Be sure to review the recipe card below for detailed measurements.
Ravioli – choose your favorite prepared ravioli. Spinach and ricotta, chicken and roasted garlic, mushroom, etc.
Italian Sausage – spicy Italian sausage is our preference but you can use mild instead.
Mozzarella – fresh mozzarella is ideal for optimal flavor and texture but any mozzarella works.
Heavy Cream – the rich base of the alfredo sauce.
Butter -the butter pairs with the cream to create the decadent buttery salty alfredo sauce we all love.
Parmesan – use a quality parmesan for better flavor, freshly shredded is always best.
Garlic – we’ll use about 8 large cloves of garlic. Since we are making a large batch of alfredo sauce
Seasonings – salt, freshly ground pepper, Italian seasoning, red pepper flakes
How to Make Ravioli Lasagna
This hearty comfy dinner just takes 30 minutes of low maintenance prep time. The hardest part is waiting for it to bake in the oven.
Make The Sausage & Alfredo Sauce
- Preheat oven to 375 degrees. Spray a 7×10 or 8×8 casserole dish with nonstick spray. Set up a baking pan lined with foil on the bottom rack to catch any spills from the lasagna.
- In a large skillet, add sausage to crumbles and cook through. Use a slotted spoon to remove sausage and set aside in a bowl.
- Over medium-low, in the same skillet with 1 tablespoon of sausage drippings remaining, add in the butter and garlic. Sauté until fragrant, about 30 seconds. Add in the cream slowly as you whisk to incorporate the butter.
- Add red pepper flakes and freshly ground black pepper. Bring to a simmer and continue to cook until cream starts to thicken, about 3-5 minutes.
Boil Ravioli & Assemble
- Start to boil a pot of salted water for ravioli while the alfredo simmers.
- To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt, pepper and red pepper flakes as needed.
- Cook the ravioli according to the package instructions, strain.
- Assemble ravioli lasagna: add 1/3 cup of sauce to coat the bottom of the pan. Add half the raviolis, top with half the sausage, half the alfredo sauce and half the cheese. Repeat with a second layer using remaining ingredients.
Bake Ravioli Lasagna
- Sprinkle Italian seasoning (and additional red pepper flakes if you prefer) over the top of the lasagna.
- Cover the pan with tin foil sprayed with nonstick spray (so the cheese won’t stick).
- Bake in oven for 30 minutes, remove foil. Continue to bake 10-15 more minutes or until the edges are bubbly and cheese starts to brown.
What to Serve with Ravioli Lasagna
Like with most pasta recipes, this alfredo ravioli lasagna is best served with a salad and garlic bread. You can also serve it alongside some green vegetables like steamed broccoli, green beans, etc.
Which Variations of Ravioli to Use?
There are many ravioli variations out there. From your common spinach ricotta and 4-cheese, to more distinct flavors like Maine lobster, butternut squash, or mushroom. Stick with a flavor that pairs well with alfredo cream sauce, which isn’t too hard since most things work really well with alfredo. It’s a pretty neutral flavor.
We selected chicken and roasted garlic but I’ve also made this recipe with the mushroom ravioli and it’s delicious.
Can I Swap Proteins?
Absolutely. You can opt for a chicken alfredo vibe, bacon, or even steak bites would be delicious! You can also make it meatless. You can use this same ravioli lasagna concept with a red marinara sauce and use ground beef and sausage.
How to Freeze and Reheat?
Reheating Frozen Baked Lasagna:
If you are freezing the baked ravioli lasagna for leftovers in the future, let the lasagna fully cool first. Freeze portion-sized amounts into vacuum sealed bags or wrapped tightly in cling wrap and then placed into freezer bags. Once ready to eat, you can remove from the packaging and reheat on a plate for 2-3 minutes or until fully heated through.
Bake Half Now, Freeze Other Half:
If you want dinner for now but want to save the leftovers to bake in the future, these disposable tins and these ones are the perfect size for storing half the uncooked lasagna and they work perfect to store in the freezer! Just assemble the lasagna in the container as you normally would, then cover and freeze. When you’re ready to bake, cover with foil and bake at 375 degrees for 75-90 minutes.
Looking for More Pasta Recipes?
Chicken Scampi Stuffed Shells
One-Pan Lighter Marry Me Chicken Pasta
Creamy Sausage Alfredo Bake
Cajun Chicken Alfredo Rolls
I hope you enjoyed this recipe for this Ravioli Lasagna. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Sausage Alfredo Ravioli Lasagna
Ingredients
- 1 lb. spicy Italian sausage ground or casings removed from links. Mild can be used instead.
- 2 -10 oz bags prepared cheese-filled ravioli like Rana or similar, choose 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
- 1/2-2 tsp red pepper flakes depending on your preference
- 1 tsp Italian seasoning for topping
- salt and freshly ground pepper to taste
- nonstick spray
Instructions
- Preheat oven to 375 degrees. Spray a 2 quart casserole dish (10x7) with nonstick spray. Set up a baking pan lined with foil on the lowest rack to catch any spills from the lasagna.
- In a large skillet, cook sausage to crumbles and cook through. Use a slotted spoon to remove sausage and set aside in a bowl.
- Over medium-low, in the same skillet with 1 tablespoon of sausage drippings remaining, add in the butter and garlic. Sauté until fragrant, about 30 seconds. Add in the cream slowly as you whisk to incorporate the butter
- Add red pepper flakes and freshly ground black pepper. Bring to a simmer and continue to cook until cream starts to thicken, about 3-5 minutes.
- Start to boil a pot of salted water for ravioli while the alfredo simmers.
- To the cream, add in the parmesan, whisking until it incorporates. Taste and adjust salt, pepper and red pepper flakes as needed.
- Cook the ravioli according to the package instructions, strain.
- Assemble ravioli lasagna: add 1/3 cup of sauce to coat the bottom of the pan. Add half the raviolis, top with half the sausage, half the alfredo sauce and half the cheese. Repeat with a second layer using remaining ingredients.
- Sprinkle Italian seasoning (and additional red pepper flakes if you prefer) over the top of the lasagna.
- Cover the pan with tin foil sprayed with nonstick spray (so the cheese won’t stick). Bake in oven for 30 minutes, remove foil. Continue to bake 10-15 more minutes or until the edges are bubbly and cheese starts to brown.
- Allow the ravioli lasagna to rest at least 10-15 minutes before serving to avoid it being too runny.
Notes
This is without a doubt one of the best lasagnas I’ve ever had,absolutely delicious.
Hi Shelli – this is the best feedback! Thank you so much for coming here to let other readers know this recipe is a keeper!
This recipe was so good my whole family loved it, including my picky granddaughter ❤️. Thank you for this recipe