Ravioli Lasagna With Sausage And Cream Cheese

Pro tips

• Mix cream cheese and sour cream until smooth before layering to avoid clumps.
• Drain excess fat from the browned sausage to prevent a greasy sauce.
• Cover with foil for the first 15 minutes of baking to prevent the top from browning too quickly.
• Let the casserole rest 5 minutes after baking before serving so layers hold together when plated.

Substitutions

• Italian sausage → ground beef or ground turkey (use same amount; brown and season identically)
• Marinara sauce → vodka sauce or meat sauce (keep volume at 24 oz)
• Ricotta cheese → cottage cheese (blend smooth first to match texture)
• Parmesan cheese → Pecorino Romano (use same amount for a sharper flavor)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes. Freezes well for up to 2 months; thaw overnight before reheating.

Can I use fresh ravioli instead of frozen?

Yes, but reduce baking time by 5–10 minutes since fresh ravioli cooks faster. Check doneness at 20 minutes to avoid overcooking.

Do I need to brown the sausage before layering?

Yes. Brown and crumble the sausage with seasonings, then drain excess fat before mixing with marinara sauce.

Can I make this ahead?

Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to bake time if cooking from cold.

What can I use instead of cream cheese?

Mascarpone or additional ricotta work well. Use the same amount and mix with sour cream for creaminess.

How do I know when it's done baking?

Bake until the cheese topping is golden brown and bubbling around the edges, typically 25–35 minutes at 350°F.