Sausage Alfredo Ravioli Lasagna ~ TO BE TASTY

🍝 Ravioli Alfredo Lasagna with Spicy Sausage

Layers of cheese-filled ravioli, creamy garlic Alfredo, and spicy sausage baked to golden, bubbly perfection.

🛒 Ingredients

Main Ingredients:

1 lb spicy Italian sausage, ground or casings removed (mild works too)
2 (10 oz) bags cheese-filled ravioli (like Rana — use your favorite filling)
8 garlic cloves, minced
6 tbsp butter
3 cups heavy cream
¾ cup grated parmesan cheese
3 cups shredded mozzarella
½–2 tsp red pepper flakes, to taste
Salt & freshly ground black pepper, to taste
1 tsp Italian seasoning, for topping
Nonstick spray

👨‍🍳 Instructions

1. Prep & Preheat

Preheat oven to 375°F.
Grease a 10×7" (2-quart) casserole dish with nonstick spray.
Place a foil-lined baking sheet on the bottom oven rack to catch any cheesy drips.

2. Cook the Sausage

In a large skillet over medium heat, cook the sausage until browned and crumbled.
Transfer sausage to a bowl with a slotted spoon, leaving about 1 tablespoon of drippings in the pan.

3. Make the Alfredo Sauce

In the same skillet, melt the butter with the garlic. Sauté for 30 seconds until fragrant.
Slowly whisk in the heavy cream. Add red pepper flakes and black pepper.
Simmer gently for 3–5 minutes until slightly thickened.
Whisk in the parmesan cheese until smooth. Taste and adjust seasoning.

4. Cook the Ravioli

Bring a pot of salted water to a boil.
Cook the ravioli according to the package instructions, then drain.

5. Assemble the Lasagna

Spread ⅓ cup of Alfredo sauce on the bottom of the baking dish.
Add half of the cooked ravioli in a single layer.
Top with half the cooked sausage, half the Alfredo sauce, and half the mozzarella.
Repeat the layers with the remaining ingredients.
Sprinkle the top with Italian seasoning and a bit more red pepper flakes, if desired.

6. Bake

Cover with foil sprayed with nonstick spray (to prevent sticking).
Bake for 30 minutes, then remove the foil and bake for an additional 10–15 minutes, until the cheese is browned and bubbling.

7. Rest & Serve

Let the lasagna rest for 10–15 minutes before slicing — this helps it set and prevents runny layers.

📝 Notes

Scaling Up? If you're baking this in a larger pan, increase the Alfredo sauce by 1 cup and add a third 10 oz bag of ravioli.
Make Ahead Tip: Assemble it earlier in the day, refrigerate, then bake fresh before serving — just add 10 extra minutes to the covered bake time.