Sausage Alfredo Ravioli Lasagna

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Using ravioli as the foundation for this Sausage Alfredo Lasagna is a brilliant shortcut. The ravioli already incorporates the pasta and cheese filling, significantly reducing prep time and making this dish incredibly quick to assemble.

serving up sausage alfredo ravioli lasagna

Creating the Alfredo sauce from scratch is surprisingly simple and only takes a few minutes. You have the flexibility to use any type of Italian sausage you prefer. Initially, I planned to use regular Italian sausage from my freezer. However, I discovered it was actually smoked Italian sausage. This unexpected twist turned out to be a blessing in disguise! I simply diced the smoked sausage and warmed it in the skillet, infusing the pan with its smoky flavor before proceeding with the sauce.

  • ITALIAN SAUSAGE
  • CHEESE FILLED RAVIOLI – DRIED, FRESH, OR FROZEN
  • GARLIC
  • BUTTER
  • HEAVY CREAM
  • PARMESAN CHEESE
  • MOZZARELLA CHEESE
  • ITALIAN SEASONING
  • SALT AND FRESH GROUND PEPPER
pan of lasagna made with ravioli, sausage, and alfredo sauce

Preheat & Prep: Preheat your oven to 375°F (190°C). Spray a 10×7 inch casserole dish with nonstick spray. Place a baking sheet lined with foil on the lowest rack of the oven to catch any drips.

Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Once cooked through, use a slotted spoon to remove the sausage from the skillet and set it aside in a bowl.

Make the Alfredo Sauce: Leave 1 tablespoon of sausage drippings in the skillet. Add the butter and garlic to the skillet and sauté until fragrant, about 30 seconds. Slowly pour in the cream, whisking continuously to incorporate the butter. Add the red pepper flakes and black pepper. Bring the sauce to a simmer and cook for 3-5 minutes or until the cream begins to thicken.

Cook the Ravioli: While the alfredo sauce simmers, bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Strain the cooked ravioli thoroughly in a colander.

Assemble the Lasagna: Stir the parmesan cheese into the simmering alfredo sauce, whisking until it’s completely incorporated. Taste and adjust the seasoning with salt and pepper as needed.

Layer the Lasagna: Spread 1/3 cup of the alfredo sauce over the bottom of the prepared baking dish. Arrange half of the cooked ravioli in a single layer. Top with half of the sausage crumbles, half of the remaining alfredo sauce, and half of the mozzarella cheese. Repeat with another layer of ravioli, sausage, alfredo sauce, and cheese.

Bake & Finish: Sprinkle the top of the lasagna with Italian seasoning. Cover the pan tightly with tin foil that has been lightly sprayed with non-stick cooking spray. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the edges are bubbly and the cheese begins to brown.  

Let it Rest: Allow the lasagna to rest for at least 10-15 minutes before serving to allow the flavors to meld and prevent it from being too runny.

sausage alfredo ravioli lasagna

Can I use different types of sausage?
Absolutely! Feel free to experiment with other types of Italian sausage, such as sweet Italian or spicy Italian sausage. You can also use ground chicken or turkey for a lighter option.

Can I make this ahead of time?
Yes, you can assemble the lasagna ahead of time and refrigerate it overnight. Bake for an additional 10-15 minutes.

Can I add vegetables to this lasagna?
Absolutely! Consider adding chopped spinach, mushrooms, or diced bell peppers to the layers.

What if I don’t have any Italian seasoning?
You can substitute Italian seasoning with a combination of dried oregano, basil, and thyme.

What can I serve with Sausage Alfredo Ravioli Lasagna?
This lasagna pairs well with a simple green salad, garlic bread, or steamed vegetables. A glass of white wine, such as Chardonnay, can also complement the flavors nicely.

How do I reheat leftover lasagna?
To reheat leftover lasagna, cover it with aluminum foil and place it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also reheat individual portions in the microwave.

cheese pull of sausage alfredo ravioli lasagna

Sausage Alfredo Ravioli Lasagna

Real Mom Kitchen

This easy-to-make lasagna utilizes pre-made ravioli for a quick and convenient meal. Layers of cheesy ravioli, flavorful sausage, and creamy alfredo sauce are baked to perfection. This comforting dish is perfect for a weeknight dinner or a casual gathering with friends and family.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings
Calories 979 kcal

Ingredients
  

  • 1 lb Italian sausage ground or casings removed from links
  • 20 oz cheese-filled ravioli dried, fresh, or frozen
  • 8 garlic cloves minced
  • 6 Tbsp butter
  • 3 cups heavy cream
  • ¾ cup parmesan cheese grated
  • 3 cups mozzarella cheese shredded
  • 1 tsp Italian seasoning
  • salt and freshly ground pepper to taste

Instructions
 

  • Preheat oven to 375°F (190°C). Spray a 10×7 inch baking dish with non-stick spray.
  • Cook sausage in a skillet over medium heat, breaking it up with a spoon. Remove sausage and set aside.
  • In the same skillet, leave 1 tablespoon of drippings and melt the butter. Add in garlic and sauté until fragrant. Pour in cream, whisk, and simmer 3-5 minutes.
  • Stir in parmesan cheese and season with salt and pepper.
  • Cook ravioli according to package directions. Drain.
  • Add 1/3 of the alfredo sauce to the bottom of the pan. Layer half the ravioli, sausage, alfredo sauce, and mozzarella in the baking dish. Repeat layers.
  • Sprinkle with Italian seasoning. Cover with foil.
  • Bake at 375 degrees for 30 minutes. Uncover and bake 10-15 minutes more, or until bubbly and golden.
  • Let stand 10 minutes before serving. Serves 8.

Nutrition

Serving: 1 serving | Calories: 979kcal | Carbohydrates: 35g | Protein: 34g | Fat: 79g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 1357mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1936IU | Vitamin C: 3mg | Calcium: 418mg | Iron: 9mg
Keyword alfredo, lasagna, ravioli
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This recipe is adapted from Bad Batch Baking.

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