Lazy Crockpot Lasagna
A hands-off, delicious lasagna made easy in a slow cooker using cheese ravioli instead of traditional noodles—perfect for busy weeknights.
Ingredients
For the meat sauce
- 1 lb Italian beef sausage (mild or hot, turkey) Can substitute with ground beef or turkey.
- 24 oz pasta sauce Your favorite marinara sauce.
- 28 oz crushed tomatoes
- 2 tsp Italian seasoning
- 1 tsp garlic powder
For the layers
- 25 oz cheese ravioli Fresh, refrigerated, frozen.
- 15 oz ricotta cheese Use part-skim for a lighter version.
- 8 oz mozzarella, shredded Can mix with fontina or provolone for a richer top.
Instructions
Preparation
- Heat a large skillet over medium heat and brown the Italian beef sausage, breaking it up with a spoon until no pink remains, about 6–8 minutes. Drain excess grease.
- Stir in the pasta sauce, crushed tomatoes, Italian seasoning, and garlic powder into the skillet with the beef sausage.
- Spoon a thin layer of the meat sauce across the bottom of a 6-quart slow cooker to prevent sticking.
Layering
- Place a single layer of ravioli evenly over the sauce.
- Spoon about one-third of the remaining sauce over the ravioli in an even layer. Dollop about one-third of the ricotta across the sauce.
- Repeat the layers two more times so you have three total layers, finishing with shredded mozzarella on top.
Cooking
- Cover and cook on HIGH for 4 hours or LOW for 6–7 hours until the ravioli are tender and the cheese is bubbly.
- Let rest for 10–15 minutes before scooping to hold the shape.
Notes
Best served hot with a crisp salad, garlic bread, roasted vegetables. Can be made ahead by assembling and refrigerating; add 30 minutes to cooking time if starting from chilled. Ensure to check doneness regularly.