Sausage Alfredo Ravioli Lasagna

This decadent Sausage Alfredo Ravioli Lasagna combines the comfort of ravioli with the luxury of homemade alfredo sauce for an unforgettable twist on traditional lasagna. Layers of cheese-filled ravioli, spicy Italian sausage, and a garlic-infused cream sauce create a dish that's guaranteed to become a family favorite.

I created this recipe when I was craving both alfredo pasta and lasagna but couldn't decide between them. The combination turned out so incredibly delicious that it's now requested at nearly every family gathering.

Ingredients

• Italian sausage: ground or removed from casings adds rich flavor and protein. Spicy gives the best contrast to the creamy sauce but mild works too
• Cheese ravioli: provides convenient layers without boiling lasagna noodles. Choose your favorite filling for personalization
• Garlic cloves: minced fresh provides the aromatic foundation. Fresh is significantly better than jarred here
• Butter: creates the silky base for the alfredo sauce. Use unsalted to control salt levels
• Heavy cream: delivers the signature richness of authentic alfredo sauce
• Parmesan cheese: freshly grated if possible adds nutty depth to the sauce
• Mozzarella cheese: forms those irresistible stretchy cheese pulls. Fresh or low-moisture both work beautifully
• Red pepper flakes: bring customizable heat to balance the creaminess
• Italian seasoning: adds aromatic herbs to the top layer for visual appeal and flavor
• Salt and pepper: for balancing and enhancing all flavors

Step-by-Step Instructions

Preparation:

Preheat your oven to 375°F and prepare your baking dishes. Spray your casserole dish thoroughly with nonstick spray to prevent sticking. Set up a foil-lined baking sheet on the lowest rack; this clever trick catches any potential bubbling overflow and saves your oven from messy cleanup.

Brown the Sausage:

Cook the Italian sausage in a large skillet over medium heat until completely browned and crumbled. Break up larger pieces with your spoon as it cooks to ensure even texture throughout the dish. Remove with a slotted spoon but leave about a tablespoon of those flavorful drippings in the pan.

Create Alfredo Base:

Add butter to the sausage drippings and melt completely over medium-low heat. Add minced garlic and sauté just until fragrant, about 30 seconds. Watch carefully as garlic burns quickly and will turn bitter. The sausage drippings infuse the sauce with extra flavor.

Build the Sauce:

Slowly pour in heavy cream while whisking constantly to create a smooth emulsion with the butter. This gradual addition prevents separation. Add red pepper flakes and black pepper then bring to a gentle simmer. Allow to cook for 3-5 minutes until it begins thickening slightly.

Cook Ravioli:

While your sauce simmers, start a large pot of water for the ravioli. Add a generous amount of salt to the water; this seasons the pasta from within. Cook ravioli according to package directions but aim for just slightly under al dente as it will continue cooking in the oven.

Finish the Sauce:

Whisk parmesan cheese into the simmering cream mixture until completely incorporated and smooth. The sauce will continue to thicken as the cheese melts. Taste and adjust seasonings, including salt, pepper, and red pepper flakes until perfect for your preference.

Layer the Lasagna:

Spread a small amount of sauce on the bottom of your prepared baking dish. Arrange half the cooked ravioli in a single layer then top with half the sausage crumbles. Pour half the alfredo sauce evenly over the layers then sprinkle with half the mozzarella. Repeat these layers with remaining ingredients.

Season and Bake:

Sprinkle Italian seasoning over the top layer of cheese. Cover with foil that has been sprayed with nonstick spray to prevent cheese from sticking. Bake covered for 30 minutes then remove foil and continue baking 10-15 minutes until edges bubble and cheese develops golden brown spots.

Rest Before Serving:

Allow the finished lasagna to rest for at least 15 minutes before cutting. This crucial step allows the sauce to thicken and the layers to set, which prevents runniness and makes for cleaner, more beautiful servings.

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The red pepper flakes are absolutely my secret weapon in this recipe. They cut through the richness of the cream and cheese, adding a dimension that keeps you coming back for more. My husband, who typically avoids spicy food, always takes seconds of this dish despite the heat.

Make-Ahead Options

This ravioli lasagna is perfect for meal prep. You can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, allow the dish to sit at room temperature for about 30 minutes then add an extra 10-15 minutes to the covered baking time since you’ll be starting with a cold dish.

Perfect Pairings

Balance this rich main dish with a crisp green salad dressed simply with lemon and olive oil. The bright acidity will complement the creamy pasta perfectly. Garlic bread might seem like overkill with all the garlic in the sauce but trust me it’s exactly what you need to soak up every last bit of that amazing alfredo sauce. For wine lovers, a medium-bodied Chardonnay or Pinot Grigio cuts through the richness beautifully.

Troubleshooting Tips

If your sauce seems too thin after simmering, stir in an additional quarter cup of parmesan cheese. The proteins will help thicken it further. For sauce that splits or becomes grainy, remove from heat immediately and whisk in a tablespoon of cold cream to help re-emulsify. Using room temperature cream rather than cold straight from the refrigerator can help prevent breaking in the first place.

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Frequently Asked Questions

→ Can I use mild sausage instead of spicy?

Yes, you can substitute mild sausage if you prefer less heat, or use your favorite ground meat for a personalized touch.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna ahead, refrigerate, and bake when needed. Add 10-15 extra minutes to the baking time if chilled.

→ What are the best ravioli fillings for this dish?

Cheese-filled ravioli works perfectly, but you can experiment with spinach, mushroom, or meat-filled ravioli for variety.

→ How do I prevent the cheese from sticking to the foil?

Spray the foil with nonstick cooking spray before covering the lasagna to avoid the cheese sticking while it bakes.

→ Can I freeze leftovers?

Yes, you can freeze the cooked lasagna. Let it cool completely, portion it into containers, and freeze for up to three months.