Ravioli Lasagna with Alfredo Sauce

The ingredient list for making Ravioli Lasagna with Alfredo Sauce:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

• 2 jars store-bought Alfredo sauce (your favorite variety)
• two eggs
• 1½ cups shredded Parmesan cheese
• garlic
• 2 packages frozen ravioli (meat or cheese filled, your call)
• two large jars of fire-roasted red peppers (drained)
• 2 cups fresh spinach leaves
• 1 cup fresh basil leaves
• salt & pepper
• 2 cups shredded mozzarella

Ingredients used for doctoring up store-bought Alfredo sauce:

• fresh Parmesan cheese, grated or shredded
• eggs
• minced garlic
• fresh cracked black pepper
• dried basil and oregano (optional)

Kitchen tools and equipment needed:

• pasta pot or large stockpot and a colander
• 9" round or square springform pan, or 3-quart casserole
• mixing bowls
• measuring cups and spoons
• cutting board
• chef's knife or santoku knife
• whisk
• cheese grater/shredded (optional)
• kitchen timer
• cooling rack
• cooking spray
• baking sheet (optional)
• parchment paper (optional)

The original publish date of this recipe:

I originally shared this recipe in 2017. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

Why bake a ravioli lasagna in a springform pan?

It makes for a pretty presentation.

As you'll see in the photos and video, I made this Alfredo Ravioli Lasagna in a square-shaped springform pan.

The reason I chose this pan is that I've had it in my cabinet, and have never (not once) used it.

It's not like I have a lot of unused pots and pans in my kitchen, but due to neglect and a fair bit of inorganization on my part (i.e., getting pushed to the back of the cabinet), my square springform pan was in need of some serious loving. 

Mistakes happen (what I wrote about this recipe in 2017):

Before I go any further, I have to call myself out on making a huge mistake with this recipe post.

If you're a regular visitor here, then you know I always like to have several completed photos of the finished dish throughout the post.

However, upon looking through my computer files I've come to the unhappy realization that I never took any "hero shots" of this completed dish, and believe me, I looked in every computer file I have.

Wah Waaah! Sad story.

Luckily for me, I'm able to pull still shots from the video I made and I'm able to piece them together and make this work, even though it's not what I'm used to, or how I like to normally do things.

But, as we all know, sometimes life's mistakes bring the greatest treasures, so we'll just see how this goes. LOL

Is a springform pan necessary to make this ravioli lasagna?

Now if you're thinking you can't make this recipe because you don't have a springform pan, please don't let that discourage you.

You can easily make this layered ravioli in any casserole dish you have, rectangle, square, round, or oval as long as it's at least 3 quarts or larger in size.

Alfredo sauce. Homemade or store-bought?

Also, you'll notice that I used jarred Alfredo sauce for this particular recipe, but I doctored it up.

I don't always use jarred Alfredo sauce, but since I wanted to keep this recipe fast and easy, the jarred sauce was the way to go.

However, if you have a favorite homemade Alfredo sauce recipe you enjoy, by all means, use it.

How to doctor up store-bought alfredo sauce:

• Add the sauce to a large bowl.
• Whisk in beaten eggs, minced garlic, fresh Parmesan cheese, dried Italian seasonings, and fresh black pepper.
• Use in this recipe (or other alfredo sauce recipes), as directed.

Here are some homemade alfredo sauces for you to try:

If you're looking for a good homemade Alfredo sauce recipe, here are a few I recommend from around the web.

First up is mine. *wink*

Spaghetti Squash Alfredo with Pancetta.

Fast and Easy Alfredo Sauce from Don't Waste The Crumbs, Easy Alfredo Sauce from The Blond Cook, Perfect Homemade Alfredo Sauce from Chef In Training, Olive Garden Alfredo Sauce from Damn Delicious.

Are there rules for layering this easy ravioli lasagna?

Nope.

Layer in whatever order you feel comfortable but you can see exactly how I did it in the video if you're interested.

Can this ravioli lasagna be frozen after baking?

Yes.

Cool it completely first and then spoon and store it in air-tight freezer containers for up to 3 months.

OR, you can freeze the complete springform ravioli lasagna, before it's been sliced or served.

Once thoroughly cooled, add the springform collar back on the lasagna, cover it well with plastic wrap. and freeze for up to 3 months.

Additional pasta recipes you'll also enjoy:

*One-Pot Linguine with Sausage and Capers (shown below)

One-Pot Pasta of Linguine, Italian Sausage, Tomatoes, and Capers is an easy and satisfying meal for busy nights when time is tight, the family is hungry, and you don’t want to fuss with too much prep or cleanup.

*French Spaghetti (not shown)

Fast Friendly French Spaghetti has a rich, slow-cooked flavor but only takes minutes to prepare thanks to store-bought rotisserie chicken.

*Pepperoni Pizza Mac and Cheese (shown below)

For those times when you can’t decide what to make for dinner, I suggest you whip up this Pizza Mac & Cheese. It’s a cross between two of your favorite things…pizza, and mac and cheese. Your family will thank you!

*Make-Ahead Italian Shell Pasta Salad (not shown)

Italian Shell Pasta Salad with Mozzarella, Basil & Tomatoes comes together quickly with the help of store-bought bottled Italian dressing. It’s wonderful as a chilled side dish or a vegetarian main course.

Recipe Quick Take:

• DIFFICULTY LEVEL - Easy
• PREPARATION TIME - 10 Minutes
• COOK TIME - 50-60 Minutes
• MAKE AHEAD - Yes. Perfect for meal prep or entertaining.
• FLAVOR PROFILE - Cheesy, creamy baked pasta with the sweetness of roasted red peppers, earthy spinach, fragrant basil, and lots of melty cheese.

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.