Sausage Alfredo Ravioli Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb spicy Italian sausage, ground or casings removed (mild can be substituted)
02 -
20 oz cheese-filled ravioli, prepared (e.g., Rana or similar)
03 -
8 garlic cloves, minced
04 -
6 tablespoons unsalted butter
05 -
3 cups heavy cream
06 -
3/4 cup grated Parmesan cheese
07 -
3 cups shredded mozzarella cheese
08 -
1/2-2 teaspoons red pepper flakes, to taste
09 -
Salt and freshly ground black pepper, to taste
10 -
Nonstick cooking spray
→ Toppings
11 -
1 teaspoon Italian seasoning
# Instructions:
01 -
Preheat the oven to 375°F. Spray a 2-quart casserole dish (10x7 inches) with nonstick spray. Line a baking pan with foil and place on the oven’s lowest rack to catch any spills.
02 -
In a large skillet, cook sausage until crumbled and fully cooked. Use a slotted spoon to remove the sausage and set aside in a bowl.
03 -
Add 1 tablespoon of reserved sausage drippings to the same skillet over medium-low heat. Add butter and minced garlic, sautéing until fragrant, about 30 seconds. Slowly whisk in the heavy cream and combine with the butter.
04 -
Add red pepper flakes and freshly ground black pepper. Simmer the mixture until it begins to thicken, about 3-5 minutes.
05 -
Bring a pot of salted water to a boil. Cook ravioli according to package instructions and strain.
06 -
Whisk Parmesan cheese into the alfredo sauce until fully incorporated. Adjust seasonings with salt, pepper, and red pepper flakes to taste.
07 -
Spread 1/3 cup of alfredo sauce to coat the bottom of the casserole dish. Layer half of the ravioli, half of the cooked sausage, half of the remaining alfredo sauce, and half of the mozzarella cheese. Repeat to create a second layer using the remaining ingredients.
08 -
Sprinkle Italian seasoning and additional red pepper flakes over the top. Cover with foil sprayed with nonstick spray to prevent sticking. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until bubbly with browned edges.
09 -
Let the lasagna rest for 10-15 minutes before serving to ensure proper consistency.
# Notes:
01 -
For a larger pan, increase the alfredo sauce by 1 cup and add another 10 oz bag of ravioli.