Description
Sausage Alfredo Ravioli Lasagna is a creamy and delicious dish that combines layers of ravioli, spicy Italian sausage, mozzarella cheese, and a rich Alfredo sauce for a comforting meal.
Ingredients
Scale
- 680 g prepared ravioli, such as chicken and roasted garlic, spinach and ricotta, or mushroom
- 340 g spicy Italian sausage, casings removed
- 250 g fresh mozzarella cheese, sliced or shredded
- 480 ml heavy cream
- 55 g unsalted butter
- 90 g freshly grated Parmesan cheese
- 8 large garlic cloves, minced
- 1 teaspoon salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning, plus more for topping
- 1/2 teaspoon red pepper flakes, plus more for topping
Instructions
- Preheat oven to 190°C. Grease a 20×25 cm or 20×20 cm casserole dish with nonstick spray. Place a foil-lined baking tray on the lower rack to catch drips.
- In a large skillet over medium heat, break sausage into crumbles and cook until fully browned. Remove sausage with a slotted spoon and set aside in a bowl.
- In the same skillet, leave 1 tablespoon of sausage drippings. Add butter and minced garlic and sauté over medium-low heat until fragrant, about 30 seconds.
- Gradually whisk in heavy cream, stirring constantly.
- Add red pepper flakes and black pepper to the cream. Simmer gently until the sauce thickens slightly, about 3-5 minutes.
- Stir in Parmesan cheese and whisk until smooth. Adjust salt, pepper, and red pepper flakes to taste.
- In a large pot, bring salted water to a boil. Cook ravioli according to package instructions, then drain well.
- Spread 80 ml Alfredo sauce evenly over the bottom of the prepared baking dish.
- Top with half of the cooked ravioli, followed by half the browned sausage, half the remaining Alfredo sauce, and half the mozzarella.
- Repeat layers with remaining ravioli, sausage, Alfredo sauce, and mozzarella.
- Sprinkle Italian seasoning and extra red pepper flakes over the assembled dish.
- Cover the dish with foil sprayed with nonstick spray to prevent cheese from sticking. Bake in the preheated oven for 30 minutes.
- Remove foil and continue baking for 10-15 minutes or until cheese is golden brown and edges are bubbling.
- Allow to rest for 10 minutes before slicing for best texture. Serve hot with desired accompaniments.
Notes
- Feel free to customize the ravioli filling according to your preferences.
- This dish can be prepared in advance and stored in the refrigerator before baking.
- For a lighter version, you can use low-fat cream and mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of lasagna
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg