Sausage Alfredo Ravioli Lasagna (Print-Friendly Version)
Creamy alfredo, spicy sausage, tender ravioli, mozzarella and parmesan layered into a comforting, cheesy baked pasta.
# What You'll Need:
→ Pasta
01 -
900 g prepared ravioli, such as spinach and ricotta, chicken and roasted garlic, or mushroom
→ Meat
02 -
450 g spicy Italian sausage, casings removed
→ Cheese
03 -
300 g fresh mozzarella, sliced or shredded
04 -
120 g freshly grated parmesan cheese
→ Alfredo Sauce
05 -
480 ml heavy cream
06 -
60 g unsalted butter
07 -
8 large garlic cloves, finely minced
→ Seasonings
08 -
1.5 teaspoons salt, divided
09 -
1 teaspoon freshly ground black pepper
10 -
2 teaspoons Italian seasoning
11 -
0.5 teaspoon red pepper flakes, plus extra for garnish
→ Assembly
12 -
Nonstick cooking spray
# How to Make It:
01 -
Preheat the oven to 190°C (375°F). Lightly coat a 20×25 cm or 20×20 cm casserole dish with nonstick spray. Place a foil-lined baking tray on the lower rack to catch potential drips.
02 -
In a large skillet over medium heat, crumble and cook Italian sausage until browned and cooked through. Remove sausage with a slotted spoon and set aside, reserving 1 tablespoon of drippings in the skillet.
03 -
Reduce heat to medium-low. Add butter and minced garlic to the skillet and sauté until fragrant, about 30 seconds. Slowly whisk in heavy cream. Add black pepper and red pepper flakes. Bring the mixture to a gentle simmer and cook, stirring, until slightly thickened, 3–5 minutes.
04 -
Gradually whisk in grated parmesan cheese to the cream mixture until smooth and cohesive. Taste and adjust salt, pepper, and red pepper flakes as needed. Remove from heat.
05 -
Meanwhile, bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions until just al dente. Drain well.
06 -
Spread 80 ml (about 1/3 cup) of alfredo sauce in the bottom of the prepared dish. Layer half of the cooked ravioli, followed by half of the cooked sausage, half of the remaining alfredo sauce, and half of the mozzarella cheese. Repeat layering with the rest of the ravioli, sausage, sauce, and cheese.
07 -
Sprinkle Italian seasoning and extra red pepper flakes over the top. Cover the casserole with foil coated with nonstick spray to prevent cheese sticking.
08 -
Bake covered for 30 minutes. Remove foil and continue baking for 10–15 minutes, or until cheese is golden and the edges are bubbling.
09 -
Let the lasagna stand for 10 minutes before slicing for clean portions. Serve hot.
# Additional Tips:
01 -
Choose ravioli fillings that complement alfredo sauce, such as spinach, ricotta, or mushrooms. Leftovers freeze well and can be reheated straight from frozen by microwaving portions for 2–3 minutes.