Description
A rich Italian-American layered pasta dish combining chicken sausage ravioli, golden cheese, and velvety homemade Alfredo sauce. This shortcut lasagna delivers restaurant-quality creaminess with crispy noodles and tender pockets in every bite.
Ingredients
10–12 uncooked whole wheat lasagna shells
18–24 chicken sausage ravioli (low-sodium)
2 cups heavy whipping cream (70% fat)
4 tablespoons grated Parmesan rind
1 small garlic clove
1 cup fire-roasted crushed tomatoes
1 teaspoon celery salt
Olive oil for greasing
1 tablespoon flour
1 tablespoon unsalted butter
2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil
Cook lasagna noodles according to package instructions
Toss hot noodles with 1 tbsp butter and 1 tbsp flour to prevent sticking
Sauté garlic in olive oil until fragrant. Add crushed tomatoes and celery salt; simmer 5 minutes
Add heavy cream and Parmesan rind to tomato mixture, stirring until thickened
Lay a noodle layer in the baking dish
Top with ⅓ of ravioli, ½ of Alfredo sauce, and ¼ of mozzarella
Repeat layers (noodle-sauce-ravioli-sauce-mozzarella) to create a 3-layer lasagna
Bake 25 minutes until bubbly and golden
Rest 10 minutes before serving
Notes
Use Parmesan-rapped noodles for a crispy bottom layer
For vegetarian version, omit ravioli and use vegetable sauce
Recipe scales easily for larger crowds
Leftovers reheat well in oven or microwave
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg