Description
Sausage Alfredo Ravioli Lasagna is a hearty and comforting Italian-American dish that layers tender cheese ravioli with savory Italian sausage, creamy Alfredo and marinara sauces, and melted mozzarella and Parmesan cheeses. Baked to bubbly perfection, this casserole combines the best elements of lasagna and ravioli for an easy, crowd-pleasing meal perfect for family dinners or entertaining.
Ingredients
Scale
Meat
- 1 lb Italian sausage (mild or spicy), casings removed
Pasta
- 1 (20 oz) package refrigerated cheese ravioli
Sauces & Seasonings
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it apart into crumbles. Drain any excess grease and set aside.
- Mix Sauces: In a small bowl, combine the Alfredo sauce and marinara sauce, stirring until fully blended and smooth.
- Layer Bottom: Spread 1/2 cup of the sauce mixture evenly in the bottom of the prepared baking dish.
- First Layer: Arrange half of the ravioli in a single layer over the sauce. Top with half of the cooked sausage, then add 1/3 of the remaining sauce mixture, and sprinkle 1 cup of shredded mozzarella cheese over the top.
- Second Layer: Repeat the layering with the remaining ravioli, sausage, another 1/3 of the sauce, and 1 more cup of mozzarella cheese.
- Top Layer and Season: Pour the remaining sauce evenly over the top of the dish. Sprinkle with grated Parmesan cheese, Italian seasoning, garlic powder, and optional crushed red pepper flakes for a touch of heat.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10–15 minutes until the dish is bubbly and the top is golden and slightly crispy.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with freshly chopped parsley before slicing and serving.
Notes
- Frozen ravioli can be used but should be thawed before assembling the dish for even cooking.
- For extra richness, substitute regular Alfredo sauce with garlic Alfredo sauce.
- This casserole can be prepared a day ahead, refrigerated, and baked fresh when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
