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
An easy to make layered lasagna-style dish using cheese ravioli in place of traditional lasagna pasta.
Adapted from Slow Cooker Meals
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.
Add marinara sauce, diced tomatoes, Italian seasoning, and pepper. Mix thoroughly and cook until warmed through. Remove from heat.
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.
Cover and cook on Low for 4 hours. Serve immediately.
Servings 8
Serving Size 1.5 cups (12 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.