Sausage Alfredo Ravioli Lasagna

Creamy alfredo sauce, spicy Italian sausage, pillowy ravioli, and gooey mozzarella come together in this easy sausage alfredo ravioli lasagna. If you crave decadent comfort food but want a no-fuss prep, this recipe transforms weeknight dinner into something pretty irresistible with minimal effort. It is perfect for cozy family nights and a total crowd-pleaser for potlucks.

I first tested this after a chilly soccer game and fell in love with how hands-off it is. Now it is in constant rotation whenever my family wants something super comforting and cheesy.

Ingredients

• Ravioli: choose your favorite fresh or frozen ravioli spinach and ricotta makes it extra creamy while mushroom or chicken ravioli add more flavor depth Look for brands with a real cheese filling for best results
• Italian sausage: go for spicy Italian sausage for real punch but mild works if you prefer less heat If buying links make sure to remove the casing before cooking
• Mozzarella: fresh mozzarella melts luxuriously but I have used pre-shredded in a pinch
• Heavy cream: gives the alfredo an extra rich silky base Look for cream with higher fat content for the dreamiest results
• Butter: salted or unsalted both work but quality matters because the flavor really comes through in every bite
• Parmesan: opt for a wedge and grate it yourself Freshly shredded parmesan transforms the sauce Avoid pre-grated in the jar if you can
• Garlic: fresh garlic for bold flavor Use larger cloves and smash before mincing for an easy peel
• Seasonings: I use salt cracked black pepper Italian seasoning and red pepper flakes Taste as you go so the flavors are perfectly balanced

Step-by-Step Instructions

Cook the Sausage:

Start with a large skillet over medium heat Add the sausage in chunks breaking it up as it cooks Let it develop a golden crisp on the edges for maximum flavor This should take about seven minutes Transfer sausage to a bowl using a slotted spoon leaving about one tablespoon of drippings

Make the Alfredo Sauce:

In the same skillet add butter and garlic over medium low Let the garlic sizzle for thirty seconds to release aroma Pour in the heavy cream slowly whisking constantly until incorporated Sprinkle in red pepper flakes and black pepper Bring to a gentle simmer stirring often so the dairy does not scorch Cook until the cream thickens slightly about four minutes

Incorporate the Cheese:

While sauce simmers start a large pot of salted water to boil for the ravioli Back at the skillet sprinkle in the parmesan cheese Whisk steadily until melted and smooth Taste for salt pepper and more red pepper flakes if desired

Boil and Drain Ravioli:

Add ravioli to boiling water cooking per package instructions usually three or four minutes Drain gently so the pasta stays intact

Assemble the Layers:

Add about one third cup alfredo sauce to the bottom of a greased baking dish This keeps the ravioli from sticking Layer in half the ravioli followed by half the cooked sausage half of the remaining alfredo sauce and half the mozzarella Repeat with the rest of the ingredients

Bake the Lasagna:

Sprinkle the top generously with Italian seasoning and extra red pepper flakes for more heat if you like Cover dish tightly with foil sprayed with nonstick spray so the cheese does not stick Bake at three hundred seventy five degrees for thirty minutes Uncover and continue baking ten to fifteen minutes until bubbly and top is golden brown Let cool briefly so it sets

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Fresh mozzarella is my favorite ingredient because it melts into the creamiest layer on top The first time my youngest helped me spread the gooey cheese we ended up giggling over the cheese strings This recipe brings out the family bonding for sure

Storage Tips

Lasagna can be kept in the fridge for up to four days Store it well covered to keep it from drying out For freezing let the lasagna cool completely Wrap individual pieces or the whole dish in cling wrap and then foil Freeze for up to two months To reheat from frozen pop a portion in the microwave for two to three minutes or bake uncovered from frozen at three hundred seventy five degrees until piping hot

Ingredient Substitutions

No spicy sausage Use mild or swap for cooked chicken steak or even roasted vegetables Want to lighten it up Use half and half instead of heavy cream and part skim mozzarella for toppings For a red sauce twist use marinara in place of alfredo and plenty of parmesan for the top

Serving Suggestions

Serve big hearty squares with a green salad and warm garlic bread Steamed green beans or roasted broccoli round things out for a balanced meal Leftovers make a great lunch and taste even better the next day

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A Little History on Ravioli Lasagna

Classic lasagna uses wide noodles but this shortcut uses ravioli an Italian dumpling with filled pasta which likely originated from Liguria Adapting it into a lasagna casserole is a modern American timesaver perfect for busy weeknights but always reminiscent of classic Italian comfort food

Common Recipe Questions

→ Which type of ravioli works best?

Spinach and ricotta, chicken and roasted garlic, or mushroom ravioli all pair nicely with creamy sauces. Choose your favorite flavor to match the other ingredients.

→ Can I use a store-bought sauce?

Absolutely! Jarred alfredo is a speedy alternative to homemade. Select a high-quality brand for the best taste.

→ What sides complement this dish?

Simple salads, garlic bread, or steamed greens like broccoli and green beans make great companions at the table.

→ How can I freeze and reheat leftovers?

Let it cool, then portion and wrap tightly before freezing. To reheat, microwave individual portions or bake from frozen, covered, until heated through.

→ Are there meatless options?

Yes, omit the sausage and use a cheese- or veggie-stuffed ravioli for a vegetarian-friendly version.