Slow Cooker Ravioli Lasagna

It’s okay to do a double-take on the title of this recipe. Ravioli Lasagna? Isn’t that two separate dishes? Yes it is, but not this time.

While lasagna traditionally uses separate layers of long ribbon pasta, a hearty meat and tomato sauce, and lots of cheese, it’s hard to assemble in a slow cooker. By switching to ravioli, it makes the layering process much easier. And with a slow cooker, there’s little need to stand over and watch it as it cooks, letting you do other things. Plus, with the variety of fillings available in frozen or refrigerated ravioli, it’s easy to experiment and change up the flavor from time to time. For this version, cheese ravioli was used.

It comes out of the slow cooker a little messy, but most lasagna does anyway, so have fun with it.

Adapted from

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Slow Cooker Ravioli Lasagna

Author: miketriesanewrecipe Cooking Method: Slow Cooked Courses: Dinner, Entree/Main Course

Difficulty: Beginner Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins

Servings: 8

Best Season: Winter

Description

An easy to make layered lasagna-style dish using cheese ravioli in place of traditional lasagna pasta.

Adapted from Slow Cooker Meals

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp olive oil
• 1 lb Italian sausage
• 2 tsp minced garlic
• 1 jar marinara sauce (24-26 oz)
• 1 can Italian style diced tomatoes (14.5 oz)
• 1 tsp Italian seasoning
• 1 tsp ground black pepper
• 25 oz frozen cheese ravioli
• 4 cup shredded Italian blend cheese or Mozzarella cheese

Instructions

1. In a medium skillet, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds. Add sausage and cook until just browned, breaking into small pieces/crumbles as it cooks. Drain off excess grease.

2. Add marinara sauce, diced tomatoes, Italian seasoning, and pepper. Mix thoroughly and cook until warmed through. Remove from heat.

3. Spray the inside of a 6 quart or larger slow cooker with nonstick cooking spray. Add 1/3 of the sauce mixture to the bottom of the cooker. Layer 1/2 of the ravioli on top of the sauce, then layer 1/2 of the cheese on top of the ravioli. Repeat layering with the remaining sauce, ravioli, and cheese.

4. Cover and cook on Low for 4 hours. Serve immediately.

Nutrition Facts

Serving Size 1.5 cups (12 oz)

Servings 8

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Amount Per Serving

Calories 489kcal

% Daily Value *

Total Fat 27.4g43%

Saturated Fat 11.4g58%

Cholesterol 76mg26%

Sodium 1367mg57%

Potassium 345mg10%

Total Carbohydrate 36.7g13%

Dietary Fiber 3.1g13%

Sugars 7.6g

Protein 24.1g49%

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Calcium 371 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• The layering in the recipe photo fell apart while serving, and the cheese was covered up by sauce. This is normal.
•  Substitutions:
  • Ground beef in place of the Italian sausage
  • 1/2 ground beef and 1/2 Italian sausage
• Mild, sweet, or hot Italian sausage can be used.
• Any frozen ravioli can be used (cheese, beef, spinach, mushroom, etc.)
• Refrigerated ravioli is not recommended but can be used if frozen is not available. Reduce cooking time by one hour.
• Mozzarella or an Italian cheese blend (typically Mozzarella, Provolone, and Parmesan) may be used.

 

Keywords: slow cooker, crockpot, lasagna, ravioli, Italian sausage, pasta, cheese