Delicious Crockpot Ravioli Lasagna for Dinner (Print version)
A cozy slow cooker ravioli lasagna with meat sauce, creamy ricotta, and gooey mozzarella for an easy family dinner.
# Ingredients:
For the meat sauce
01 -
1 lb (450 g) mild or hot Italian sausage, casings removed if needed
02 -
24 oz (680 g) marinara sauce
03 -
1/2 cup (120 ml) water, use 1/4 cup if sauce is thin
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
For the layers
07 -
25 oz (710 g) frozen cheese ravioli, not thawed
08 -
1 1/2 cups (370 g) ricotta cheese or cottage cheese
09 -
2 1/2 cups (280 g) shredded mozzarella cheese, divided
10 -
1/3 cup (35 g) grated parmesan cheese
11 -
Cooking spray or 1 teaspoon olive oil for greasing
12 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Cook the Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into crumbles, until fully browned. Drain excess grease.
02 -
Stir marinara sauce, water, Italian seasoning, garlic powder, and black pepper together in a bowl. Grease a 6-quart slow cooker insert.
03 -
Spread a thin layer of sauce in the bottom of the slow cooker. Add about one third of the frozen ravioli in a mostly even layer.
04 -
Top with one third of the sausage, small spoonfuls of ricotta, mozzarella, parmesan, and more sauce. Repeat the layers two more times, ending with sauce and a generous layer of mozzarella on top.
05 -
Cover and cook on low for 3 1/2 to 4 hours, until the ravioli in the center are tender and the cheese is melted. Avoid stirring while it cooks.
06 -
Turn off the slow cooker and let the lasagna rest uncovered for 10-15 minutes. Sprinkle with parsley and serve warm.
# Good to know:
01 -
Use frozen ravioli straight from the bag for the best texture.
02 -
A 6-quart slow cooker gives the layers enough room to cook evenly.
03 -
Cook time can vary by slow cooker, so start checking around 3 1/2 hours.