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Delicious Crockpot Ravioli Lasagna, freshly prepared and ready to serve

Hearty Crockpot Ravioli Lasagna with Italian Sausage

This hearty crockpot lasagna combines savory Italian sausage and tender ravioli with rich marinara and creamy ricotta, all cooked to perfection in a slow cooker for an easy and delicious meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Large skillet
  • Medium bowl
  • Slow cooker

Ingredients
  

Meat Mixture

  • 1 lb Ground Italian Sausage (mild or spicy, depending on preference)
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 2 jars Marinara Sauce (24 oz) your favorite brand (e.g., Rao's, Prego)
  • 1 tsp Italian Seasoning
  • Salt & Pepper to taste

Ravioli & Cheese Layers

  • 2 packages Frozen Ravioli (25 oz) (cheese or meat-filled)
  • 1 container Ricotta Cheese (15 oz)
  • 2 cups Mozzarella Cheese shredded
  • 1/2 cup Parmesan Cheese grated, plus more for serving

Garnish (optional)

  • 2 tbsp Fresh Parsley chopped

Instructions
 

Preparation

  • In a large skillet, cook the ground Italian sausage and chopped onion over medium-high heat until the sausage is browned and the onion is softened, then drain excess fat.
  • Stir in the minced garlic and Italian seasoning, cooking for one minute until fragrant.
  • Pour both jars of marinara sauce into the skillet with the sausage mixture, stir well, and season with salt and pepper to taste.
  • In a medium bowl, combine the ricotta cheese with 1/4 cup of the grated Parmesan cheese.

Assembling the Lasagna

  • Spray the inside of your slow cooker with non-stick spray and spread about 1.5 cups of the meat sauce mixture evenly on the bottom.
  • Arrange about half of the frozen ravioli in a single layer over the sauce.
  • Dollop half of the ricotta mixture over the ravioli, spreading it gently.
  • Sprinkle about 1 cup of the shredded mozzarella cheese over the ricotta.
  • Add another 1.5 cups of meat sauce, the remaining frozen ravioli, the rest of the ricotta mixture, and another cup of mozzarella.
  • Finish with a final layer of the remaining meat sauce, ensuring the ravioli are mostly covered.

Cooking and Serving

  • Cover and cook on low for 4-5 hours or on high for 2.5-3 hours, until ravioli are tender and cheese is bubbly.
  • During the last 30 minutes, sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
  • Turn off the slow cooker and let it rest, covered, for 10-15 minutes before serving; garnish with fresh parsley if desired.

Notes

For extra flavor, you can sauté some bell peppers along with the onion and sausage. Adjust seasonings to your personal preference, adding more Italian seasoning or a pinch of red pepper flakes for a kick. Make sure to choose a slow cooker large enough to accommodate all the layers of lasagna. The resting period is crucial for the lasagna to set, making it easier to serve.