Cheese Ravioli Lasagna Alfredo
Indulge in the creamy decadence of Cheese Ravioli Lasagna Alfredo, a comforting twist on classic Italian dishes! This recipe layers tender cheese-stuffed ravioli with a rich blend of Alfredo sauce, ricotta cheese, mozzarella, and Parmesan for the ultimate cheesy delight. Infused with garlic and fresh parsley, the ricotta mixture adds a savory depth, while the golden-bubbly top layer satisfies every bite. Perfectly baked in under an hour, this easy, no-boil ravioli lasagna is ideal for weeknight dinners or special gatherings. With its velvety textures and irresistible flavors, this crowd-pleasing casserole is a must-try for pasta and Alfredo lovers alike!
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Recipe Information
Ingredients
- 24 pieces Cheese ravioli (fresh or frozen)
- 2 cups Alfredo sauce
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded Parmesan cheese
- 1 cup Ricotta cheese
- 1 large Egg
- 1 teaspoon Minced garlic
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
In a medium mixing bowl, combine ricotta cheese, egg, minced garlic, parsley, salt, and pepper. Mix until well blended, then set aside.
Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.
Place a single layer of cheese ravioli (about 12 pieces) on top of the sauce.
Spread half of the ricotta mixture on top of the ravioli, followed by 3/4 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.
Repeat the layers: Spread 1/2 cup of Alfredo sauce, the remaining cheese ravioli, the rest of the ricotta mixture, 3/4 cup of mozzarella cheese, and 1/3 cup of Parmesan cheese.
Top the second layer with the remaining Alfredo sauce, spreading it evenly, then sprinkle with the remaining 1/2 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 9138 mg | 397% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 16.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4257 mg | 327% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
