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Sausage Alfredo Ravioli Lasagna

This quick and comforting lasagna layers frozen cheese ravioli with rich Alfredo and marinara sauces, savory Italian sausage, and gooey mozzarella and Parmesan cheeses. Perfect for busy weeknights and crowd-pleasing meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Sausage Alfredo Ravioli Lasagna
  • 20-25 oz frozen cheese ravioli no need to thaw
  • 1 lb ground Italian-style sausage mild or spicy
  • 2 cups Alfredo-style sauce
  • 1 cup marinara or pasta sauce
  • 2 cups mozzarella-style cheese shredded
  • 1/2 cup Parmesan-style cheese grated
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • optional garnish chopped parsley or basil

Equipment

  • 9x13-inch Baking Dish
  • Skillet
  • Mixing bowl

Method
 

  1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Step 2: In a skillet over medium heat, brown the sausage until fully cooked and no longer pink. Drain excess grease.
  3. Step 3: In a mixing bowl, combine Alfredo-style sauce and marinara sauce; stir well.
  4. Step 4: Spread a thin layer of the sauce mixture over the bottom of the prepared baking dish.
  5. Step 5: Arrange a layer of frozen ravioli evenly over the sauce.
  6. Step 6: Scatter half of the cooked sausage over the ravioli layer.
  7. Step 7: Sprinkle half of the shredded mozzarella and a good portion of the Parmesan cheese on top of the sausage.
  8. Step 8: Repeat layers with remaining ravioli, sausage, cheeses, finishing with sauce and cheese on top.
  9. Step 9: Cover dish tightly with foil and bake for 30 minutes.
  10. Step 10: Remove foil and bake an additional 10 to 15 minutes until top is hot, bubbly, and lightly golden.
  11. Step 11: Let lasagna rest for about 10 minutes before slicing. Garnish with chopped parsley or basil if desired.

Notes

Swap sausage for turkey, chicken, or plant-based alternatives to lighten. Add sautéed veggies like spinach or mushrooms between layers. Store leftovers in airtight container refrigerated for 3-4 days. Freeze tightly wrapped for up to 2 months.