Description

This White Ravioli Casserole, often called Lazy Lasagna, is a comforting and easy-to-make baked dish that layers cheese ravioli, Italian sausage, creamy ricotta, and Alfredo sauce topped with Parmesan and mozzarella cheeses. Perfect for a hearty family meal, it’s a delicious twist on traditional lasagna that requires less effort and time.

Ingredients

Scale

Ravioli Layer

2 bags (25 ounces each) Frozen or Premade Cheese Ravioli

Sausage Layer

1 pound Ground Italian Sausage, cooked with fat drained off

Cheese Mixture

1 cup Ricotta Cheese (can substitute cottage cheese if desired)
1 Egg
½ cup Fresh Parsley, chopped

Sauce and Toppings

2 jars (15 ounces each) Alfredo Sauce
1 cup Parmesan Cheese, shredded
½ cup Mozzarella Cheese, shredded
Cracked Black Pepper, as desired

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F. Spread ¼ cup of jarred Alfredo sauce evenly on the bottom of a 9×13 inch casserole dish to prevent sticking and add flavor.
First Layer: Arrange half of the ravioli closely together to cover the bottom of the casserole dish. Spoon half of the cooked Italian sausage evenly over the ravioli.
Ricotta Mixture and Second Layer: In a small bowl, combine ricotta cheese, egg, and chopped parsley until smooth. Spoon this mixture over the sausage layer in the casserole, followed by half of the remaining Alfredo sauce. Then layer the rest of the ravioli over this mixture, followed by the remaining sausage and Alfredo sauce.
Add Cheese Toppings: Sprinkle the shredded Parmesan cheese and mozzarella evenly over the top of the casserole for a golden, cheesy crust.
Bake Covered: Cover the casserole tightly with aluminum foil and bake for 15 minutes to heat through and combine flavors.
Bake Uncovered: Remove the foil and continue baking uncovered for another 15-20 minutes until the top is golden brown and bubbly.
Rest and Serve: Let the casserole rest for 5 minutes after baking. Garnish with additional fresh parsley if desired, then serve warm.

Notes

You can fold baby spinach leaves into the ricotta mixture before layering for extra greens.
Substitute the Italian sausage with rotisserie chicken seasoned with 1 tablespoon Italian herbs and ¼ teaspoon salt for a different protein option.
Caramelized onions add a sweet, rich flavor; caramelize and layer these along with the cheeses if desired.
Swap ricotta cheese with cottage cheese for a higher protein alternative.
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave, air fryer, or oven.
To make ahead, assemble through the ricotta layer, cover tightly with heavy-duty foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding the final cheese layer just before baking.

Nutrition

Serving Size: 1 serving (approx. 1/8th casserole)
Calories: 480
Sugar: 6g
Sodium: 830mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 42g
Fiber: 3g
Protein: 26g
Cholesterol: 115mg