Description
A decadent fusion dish that combines the comfort of lasagna with the convenience of ravioli, smothered in a rich homemade alfredo sauce and spicy Italian sausage. This crowd-pleasing casserole delivers layers of flavor and cheesy goodness in every bite.
Ingredients
Units
Scale
- 1 lb. spicy Italian sausage (ground or casings removed from links)
- 2 (10 oz) bags prepared cheese-filled ravioli
- 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
- 1 tsp Italian seasoning
- Salt and freshly ground pepper to taste
- Nonstick cooking spray
Instructions
- Prepare the Oven: Preheat oven to 375°F. Spray a 2-quart casserole dish (10×7) with nonstick spray. Set up a baking pan lined with foil on the lowest rack to catch any potential spills from the lasagna.
- Cook the Sausage: In a large skillet, cook sausage until crumbled and cooked through. Use a slotted spoon to remove sausage and set aside in a bowl, leaving about 1 tablespoon of drippings in the pan.
- Make the Alfredo Sauce: Over medium-low heat, add butter and garlic to the skillet with sausage drippings. Sauté until fragrant, about 30 seconds. Slowly add in the cream while whisking to incorporate the butter. Add red pepper flakes and freshly ground black pepper. Bring to a simmer and continue cooking until cream starts to thicken, about 3-5 minutes.
- Cook the Ravioli: While the alfredo sauce simmers, boil a pot of salted water for the ravioli. Cook according to package instructions, then drain.
- Finish the Sauce: Add the parmesan cheese to the cream sauce, whisking until it incorporates completely. Taste and adjust salt, pepper, and red pepper flakes as needed.
- Assemble the Lasagna: Add 1/3 cup of sauce to coat the bottom of the prepared baking dish. Add half the raviolis, top with half the sausage, half the alfredo sauce, and half the mozzarella cheese. Repeat with a second layer using remaining ingredients.
- Season and Bake: Sprinkle Italian seasoning over the top of the lasagna. Cover the pan with aluminum foil sprayed with nonstick spray (to prevent cheese from sticking). Bake for 30 minutes, then remove foil. Continue baking for 10-15 more minutes until edges are bubbly and cheese starts to brown.
- Rest Before Serving: Allow the ravioli lasagna to rest for at least 10-15 minutes before serving to prevent it from being too runny and to allow the layers to set.
Notes
- For a larger batch, use a bigger pan and increase the alfredo sauce by 1 cup and add another 10 oz bag of ravioli.
- You can substitute mild Italian sausage if you prefer less heat.
- For extra flavor, add sautéed mushrooms or spinach between the layers.
- This dish can be assembled ahead of time and refrigerated before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 754
- Sugar: 3g
- Sodium: 985mg
- Fat: 58g
- Saturated Fat: 32g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 192mg
