Description

This White Ravioli Casserole, also known as Lazy Lasagna, is a simple yet comforting layered dish featuring cheese ravioli, Italian sausage, creamy ricotta, and rich Alfredo sauce, topped with a blend of Parmesan and mozzarella cheeses. Perfect for busy weeknights, it offers all the indulgence of traditional lasagna with minimal prep and maximum flavor.

Ingredients

Scale

Meat and Dairy

1 pound Ground Italian Sausage, cooked with fat drained off
1 cup Ricotta Cheese (can substitute cottage cheese if desired)
1 Egg
1 cup Parmesan Cheese, shredded
½ cup Mozzarella Cheese, shredded

Pasta and Sauces

2 bags (25 ounces each) Frozen or Premade Cheese Ravioli
2 jars (15 ounces each) Alfredo Sauce

Herbs and Seasonings

½ cup Fresh Parsley, chopped
Cracked Black Pepper, as desired

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Instructions

Preheat and Prepare Sauce: Preheat your oven to 350°F. Spread ¼ cup of the jarred Alfredo sauce evenly at the bottom of a 9×13 inch casserole dish to prevent sticking and create a flavorful base layer.
First Ravioli and Sausage Layer: Layer half of the cheese ravioli closely together over the sauce to cover the dish bottom completely. Spoon half of the cooked ground Italian sausage evenly over the ravioli, ensuring a well-distributed layer.
Mix Ricotta Filling and Add Layer: In a small bowl, combine the ricotta cheese, egg, and chopped fresh parsley until well mixed. Spoon this creamy mixture evenly over the sausage layer. Then, pour half of the remaining Alfredo sauce over the ricotta to add moisture and flavor.
Second Ravioli and Sausage Layer: Add the rest of the ravioli evenly on top of the ricotta and sauce layers. Follow by spreading the remaining cooked Italian sausage over this ravioli layer, then top with the remaining Alfredo sauce to keep the casserole moist and flavorful.
Add Cheese Topping and Bake: Sprinkle shredded Parmesan and mozzarella cheeses evenly over the top of the casserole. Cover the dish tightly with aluminum foil and bake in the preheated oven for 15 minutes to meld the flavors and heat through.
Bake Uncovered until Golden: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown, creating a delicious crust.
Rest and Serve: Let the casserole rest for 5 minutes after baking to set. Garnish with additional fresh parsley if desired, then serve warm and enjoy your hearty, comforting meal.

Notes

You can fold baby spinach leaves into the ricotta mixture before layering for added nutrition.
For a different protein, swap Italian sausage with shredded rotisserie chicken, seasoned with 1 tablespoon Italian herbs and ¼ teaspoon salt.
Caramelized onions add a sweet, savory depth. Prepare separately and layer them with the cheeses.
Cottage cheese can be used instead of ricotta for a boost in protein and a slightly different texture.
Leftovers can be refrigerated in an airtight container for up to 4 days and reheated in a microwave, air fryer, or oven.
To make ahead, prepare through the ricotta layer then tightly cover and freeze for up to 3 months. Thaw overnight in the refrigerator before baking with the final cheese topping.

Nutrition

Serving Size: 1 slice (approx. 1/8 of casserole)
Calories: 460
Sugar: 5g
Sodium: 820mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 22g
Cholesterol: 115mg