Slow Cooker Ravioli Lasagna

As much as I prefer cooking outdoors, I still love cooking dishes inside in a slow cooker, specially on days when the weather is a bit questionable. Preparation is almost always simple, even though the final results can be quite fantastic. I went into making this slow cooker ravioli lasagna thinking it’d be ‘ok’. I came out thinking ‘wow, that was excellent’.

All the flavors of a great lasagna, but done so easily with very little effort. The sauce was nice and tasty, the ravioli cooked up perfectly, and of course, there was ooey-gooey cheese.
Slow Cooker Ravioli LasagnaYou can substitute frozen raviolis if you like. Nothing beats the taste of fresh ravioli in this slow cooker ravioli lasagna. Even though this is a quick not-much-from-scratch dish, there’s no reason to not add some fresh ingredients. Fresh ravioli can be found in a tiny fridge in the pasta aisle in our local grocery store.

It’s possible that I added a few pinches of red pepper flake to this lasagna because, well, I like a little kick in everything I make. I left it out of the recipe below.

Also try my slow cooker spaghetti and meatballs¬†and also my slow cooker pizza casserole. They’re yummy too!

Slow Cooker Ravioli Lasagna

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings 6 -8 servings
Author Mike


  • 1 pound bulk Italian sausage
  • 2 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 24 ounce jars pasta sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 12 ounce packages fresh ravioli (I used one package of mushroom ravioli and one package of cheese ravioli)
  • 2 cups shredded mozzarella cheese


  • Heat a large skillet over medium-high heat.
  • Crumble in the sausage and cook until almost done.
  • Add the garlic, garlic powder, salt and pepper and cook another minute.
  • Add in the pasta sauce, Italian seasoning, basil and oregano.
  • Add a layer of the meat mixture to a slow cooker.
  • Top with some of the ravioli.
  • Add another layer of meat followed by more ravioli. Continue until all of the meat and ravioli are used.
  • Cook for 4 hours on low.
  • Top with cheese and cook 1 more hour until the cheese is melted.

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