Sausage Alfredo Ravioli Lasagna Recipe

Ingredients

• 1 lb. spicy Italian sausage, ground or casings removed (mild sausage can be used)
• 2 (10 oz) bags prepared cheese-filled ravioli (such as Rana, any favorite filling)
• 8 garlic cloves, minced
• 6 tablespoons butter
• 3 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 to 2 teaspoons red pepper flakes, to taste
• 1 teaspoon Italian seasoning (for topping)
• Salt and freshly ground black pepper, to taste
• 3 cups shredded mozzarella cheese
• Nonstick spray (for casserole dish and foil)

Instructions

1. 1

   Preheat and Prepare Pan: Preheat your oven to 375°F. Spray a 2-quart (10×7 inch) casserole dish with nonstick spray. Line a baking pan with foil and place it on the lowest oven rack to catch any spills during baking.

2. 2

   Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and thoroughly crumbled. Use a slotted spoon to remove the cooked sausage and set it aside in a bowl, leaving about 1 tablespoon of drippings in the skillet.

3. 3

   Sauté Garlic in Butter: Over medium-low heat in the same skillet with sausage drippings, add the butter and minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.

4. 4

   Make Alfredo Sauce: Slowly whisk in the heavy cream to incorporate with the butter and garlic. Add red pepper flakes and freshly ground black pepper, then bring the mixture to a simmer. Continue cooking until the sauce thickens slightly, approximately 3-5 minutes.

5. 5

   Boil Ravioli: While the sauce simmers, bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions, then drain well.

6. 6

   Add Parmesan and Season: Whisk the grated Parmesan cheese into the simmering cream sauce until fully incorporated. Taste the sauce and adjust salt, pepper, and red pepper flakes as desired for flavor balance.

7. 7

   Assemble Lasagna: Spread about 1/3 cup of the Alfredo sauce on the bottom of the prepared casserole dish. Layer half of the cooked ravioli over the sauce, then top with half the sausage, half the remaining Alfredo sauce, and half the shredded mozzarella cheese. Repeat to create a second layer using the remaining ravioli, sausage, sauce, and cheese.

8. 8

   Top and Cover: Sprinkle Italian seasoning and additional red pepper flakes on top of the assembled lasagna. Cover the casserole dish tightly with foil that is sprayed with nonstick spray on the side touching the cheese to prevent sticking.

9. 9

   Bake the lasagna in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the edges are bubbly and the cheese is golden brown.

10. 10

    Rest and Serve: Let the lasagna rest for 10-15 minutes after baking to allow it to set and prevent it from being too runny before slicing and serving.