Crockpot Ravioli Lasagna
If you love classic lasagna but don’t love layering noodles and all the extra work it demands, this crockpot ravioli lasagna is about to become your new best friend. It’s cheesy, hearty, and ridiculously simple. We’re using ravioli as the shortcut “noodle” layer, so you get all the comfort of traditional lasagna with a fraction of the effort!
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Ingredients
- 1 lb Italian sausage
- 24 oz pasta sauce can
- 28 oz tomatoes can crushed
- 2 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 25 oz Cheese Ravioli
- 15 oz Ricotta cheese container
- 8 oz Mozzarella cheese shredded
Instructions
- In a large skillet over medium heat, cook the Italian sausage, breaking it up as it browns. Drain any excess grease.
- Stir in the pasta sauce, crushed tomatoes, and seasonings until well combined.
- Spread a thin layer of the sauce mixture on the bottom of the crockpot.
- Add a layer of ravioli, followed by about one-third of the meat sauce and small spoonfuls of ricotta cheese.
- Repeat these layers two more times.
- Finish by sprinkling mozzarella cheese evenly over the top.
- Cover and cook on high for 4 hours or low for 6–7 hours, until heated through and bubbly.
- Serve and enjoy!
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Nutrition
Serving: 1g | Calories: 710kcal | Carbohydrates: 48g | Protein: 35g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1592mg | Potassium: 719mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1631IU | Vitamin C: 21mg | Calcium: 311mg | Iron: 12mg
