Preheat your oven to 375°F (190°C). Spray a 2-quart casserole dish (10×7) with nonstick spray. Place a foil-lined pan on the lowest rack to catch any drips.

In a large skillet, cook the sausage until crumbled and fully cooked. Use a slotted spoon to remove the sausage and set it aside in a bowl.

In the same skillet, leave 1 tablespoon of sausage drippings. Add butter and garlic, sautéing for about 30 seconds until fragrant. Slowly whisk in the heavy cream, and then add red pepper flakes and freshly ground black pepper. Let it simmer for 3-5 minutes until the cream thickens.

Stir in the parmesan cheese and whisk until fully incorporated. Taste and adjust the seasoning with salt, pepper, and red pepper flakes as needed.

Boil salted water and cook the ravioli according to the package instructions. Strain and set aside.

Add ⅓ cup of the alfredo sauce to the bottom of the casserole dish. Layer half of the raviolis, followed by half of the sausage, half of the alfredo sauce, and half of the shredded mozzarella. Repeat with the remaining ingredients.

Sprinkle the top with Italian seasoning and additional red pepper flakes if desired. Cover with tin foil (sprayed with nonstick spray) and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the edges are bubbly and the cheese begins to brown.

Let the lasagna rest for 10-15 minutes before serving to avoid it being too runny.