Sausage Alfredo Ravioli Lasagna
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.
Servings: 8 servings
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
If you want to make this in a larger pan, increase the amount of alfredo sauce by 1 cup and add another 10 oz bag of ravioli.