0 from 6 votes
Crockpot Ravioli Lasagna Recipe + Video
Make dinner fuss-free with this easy slow cooker lasagna casserole recipe! Fresh or frozen ravioli is layered in the crockpot with marinara and melty Italian cheeses for a dish that the whole family loves.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8 servings
Calories: 566 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 pound Italian sausage or ground beef
- 28 ounces marinara
- 20 ounces refrigerated ravioli any flavor (or frozen)
- 2 cups shredded mozzarella
- ½ cup grated Parmesan cheese
Instructions
- Set out a 6-quart slow cooker. Then set a sauté pan over medium heat.
- Add the ground sausage to the pan. Break the meat into small pieces with a wooden spoon and cook for 5-8 minutes to brown the meat.
- Pour the marinara into the cooked meat and stir to combine. Turn off the heat.
- Ladle a large spoon full of sauce in the bottom of the slow cooker. Arrange half of the ravioli in a single layer, covering the bottom of the crock. Cover with 1 cup of shredded mozzarella cheese and ¼ cup of Parmesan cheese.
- Ladle another large scoop of sauce over the top of that cheese and ravioli. Spread out the sauce. Then lay the remaining ravioli over the top of the sauce in a single layer.
- Pour the last of the meat sauce over the top of the ravioli to cover it. Then cover the top of the sauce with the remaining mozzarella and Parmesan cheese.
- Place the lid on the crockpot. Set on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
- Once the lasagna is fully cooked, serve hot as-is, or sprinkle with Italian seasoning or fresh chopped parsley before serving.
Cup of Yum
Notes
- Oven Instructions: Layer the ingredients in a 9 X 13-inch baking dish. Cover the pan with foil and bake at 350 degrees F for 45-50 minutes.
- Leftover ravioli lasagna will keep well in an airtight container in the fridge for up to 4 days.
- To freeze before baking, just assemble in a freezer-safe casserole dish, then wrap in plastic wrap and a layer of aluminum foil. If freezing the lasagna after baking, let it cool completely and transfer to an airtight container. Freeze for up to 3 months, and thaw overnight in the fridge before baking.
Nutrition Information
Serving
1cup
Calories
566kcal
(28%)
Carbohydrates
36g
(12%)
Protein
28g
(56%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
109mg
(36%)
Sodium
1607mg
(67%)
Potassium
471mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
673IU
(13%)
Vitamin C
8mg
(9%)
Calcium
235mg
(24%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 1cup | |
| Calories | 566kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1607mg | 67% |
| Potassium | 471mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 235mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.