Sausage Alfredo Ravioli Lasagna (Printer-Friendly Version)

Creamy layers of sausage, mozzarella, and ravioli in a bubbling, rich alfredo for a cozy, satisfying meal.

# Required Ingredients:

→ Main Components

01 - 680 g prepared ravioli, such as chicken and roasted garlic, spinach and ricotta, or mushroom
02 - 340 g spicy Italian sausage, casings removed
03 - 250 g fresh mozzarella cheese, sliced or shredded

→ Alfredo Sauce

04 - 480 ml heavy cream
05 - 55 g unsalted butter
06 - 90 g freshly grated Parmesan cheese
07 - 8 large garlic cloves, minced

→ Seasonings

08 - 1 teaspoon salt, plus more as needed
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon Italian seasoning, plus more for topping
11 - 1/2 teaspoon red pepper flakes, plus more for topping

# Step-by-Step Instructions:

01 - Preheat oven to 190°C. Grease a 20x25 cm or 20x20 cm casserole dish with nonstick spray. Place a foil-lined baking tray on the lower rack to catch drips.
02 - In a large skillet over medium heat, break sausage into crumbles and cook until fully browned. Remove sausage with a slotted spoon and set aside in a bowl.
03 - In the same skillet, leave 1 tablespoon of sausage drippings. Add butter and minced garlic and sauté over medium-low heat until fragrant, about 30 seconds. Gradually whisk in heavy cream, stirring constantly.
04 - Add red pepper flakes and black pepper to the cream. Simmer gently until the sauce thickens slightly, about 3-5 minutes. Stir in Parmesan cheese and whisk until smooth. Adjust salt, pepper, and red pepper flakes to taste.
05 - In a large pot, bring salted water to a boil. Cook ravioli according to package instructions, then drain well.
06 - Spread 80 ml Alfredo sauce evenly over the bottom of the prepared baking dish. Top with half of the cooked ravioli, followed by half the browned sausage, half the remaining Alfredo sauce, and half the mozzarella. Repeat layers with remaining ravioli, sausage, Alfredo sauce, and mozzarella.
07 - Sprinkle Italian seasoning and extra red pepper flakes over the assembled dish.
08 - Cover the dish with foil sprayed with nonstick spray to prevent cheese from sticking. Bake in the preheated oven for 30 minutes.
09 - Remove foil and continue baking for 10-15 minutes or until cheese is golden brown and edges are bubbling.
10 - Allow to rest for 10 minutes before slicing for best texture. Serve hot with desired accompaniments.

# Handy Cooking Tips:

01 - For easier cleanup, line your baking dish with parchment before assembly.
02 - The lasagna can be assembled ahead and refrigerated up to 24 hours before baking.
03 - To freeze, wrap tightly and store unbaked or baked. Reheat from frozen at 190°C, covered, for 75-90 minutes or until hot throughout.

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