Sausage Alfredo Ravioli Lasagna (Print version)
Cheese ravioli and Italian sausage layered with Alfredo sauce and mozzarella for an easy baked dinner that feeds a crowd.
# Ingredients:
For the sausage layer
01 -
1 lb (450 g) mild Italian sausage, casings removed
02 -
1/2 medium yellow onion, diced
03 -
2 cloves garlic, minced
For the cheese filling
04 -
15 oz (425 g) whole-milk ricotta
05 -
1 large egg
06 -
1/4 cup (25 g) grated parmesan, plus more for topping
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
For assembly
10 -
2 packages (20-24 oz / 565-680 g total) refrigerated cheese ravioli
11 -
2 jars (15 oz / 425 g each) Alfredo sauce, or 4 cups homemade
12 -
2 cups (225 g) shredded low-moisture mozzarella
13 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Cook the Italian sausage with diced onion and minced garlic in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon, until no pink remains, about 6 to 8 minutes. Drain excess fat if the pan looks greasy.
02 -
Stir together ricotta, egg, grated parmesan, Italian seasoning, salt, and black pepper in a bowl until smooth and well combined.
03 -
Spread a thin layer of Alfredo sauce across the bottom of a 9-by-13-inch baking dish to keep the ravioli from sticking.
04 -
Arrange half the ravioli in an even layer over the sauce. Spread half the ricotta mixture on top, then scatter half the cooked sausage, ladle half the remaining Alfredo sauce, and sprinkle with 1 cup of mozzarella.
05 -
Add the remaining ravioli, ricotta mixture, sausage, Alfredo sauce, and another 1 cup of mozzarella.
06 -
Finish with the remaining mozzarella and extra parmesan. Cover the dish tightly with foil and bake at 375 degrees F for 30 minutes. Remove the foil and bake 10 to 15 minutes more until the top is bubbling and lightly golden.
07 -
Let the dish sit at room temperature for 10 minutes so the layers set. Garnish with chopped fresh parsley before slicing into squares.
# Good to know:
01 -
Best served after a 10-minute rest so slices hold their shape.
02 -
Let the baked dish cool completely before freezing.