This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
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’.
The Easiest Lasagna Recipe Ever
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.
You 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
Equipment
Ingredients
- 1 pound Italian sausage
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 24 ounce pasta sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 12 ounce fresh ravioli I used one package of mushroom ravioli and one package of cheese ravioli
- 2 cups Mozzarella cheese shredded
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
