First things first, preheat your oven to 375°F (190°C). While that’s heating up, cook the Italian sausage in a large skillet over medium heat. Break it up into crumbles as it cooks, and drain any excess grease once it’s browned.

Add the Alfredo sauce, drained diced tomatoes, garlic powder, and Italian seasoning to the cooked sausage. Stir everything together and let it simmer for a couple of minutes. The smell alone will have you ready to dig in!

Now for the fun part: assembling your lasagna. Grab a 9x13-inch baking dish and spread a thin layer of the sausage Alfredo mixture on the bottom. This helps prevent the ravioli from sticking.

Next, arrange a layer of cheese ravioli over the sauce. Top the ravioli with more of the sausage Alfredo mixture, then sprinkle on a generous handful of shredded mozzarella cheese. Repeat these layers until you’ve used up all the ingredients, finishing with a final layer of mozzarella and Parmesan cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.

Once it’s out of the oven, let the lasagna cool for about 5 minutes before serving. Trust me, the wait is worth it—this gives the layers a chance to set and makes serving much easier.