Let your crockpot do the work with this crockpot lasagna. Perfectly seasoned meat layered with tender ravioli pasta and ooey-gooey cheese will warm you up for the perfect dinner.
- 750 grams ground Italian sausage (1.7 pounds)
- 7 cups pasta sauce
- 750 grams four cheese ravioli uncooked (1.7 pounds)
- 5 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 1 tablespoon fresh parsley chopped
In a large skillet, cook and crumble the ground sausage. Set it aside.
Spray the insert of an 8-quart crockpot with non-stick cooking spray.
Pour half of the pasta sauce in the bottom of the slow cooker insert.
On top of the sauce, add half of the ravioli.
Top the ravioli with half of the cooked sausage.
Top the cooked sausage with half of the parmesan and mozzarella cheese.
Then repeat layers once more, starting with pasta sauce and ending with mozzarella.
Cook on high for 2 hours (or low for 3.5 hours). Once done, sprinkle with fresh parsley.
Pro Tip: You don’t need to cook the ravioli before adding it to the slow cooker.
Pro Tip: You can cook the sausage the night before and keep it in a ziploc bag in the fridge, ready to add to the crockpot.
Pro Tip: If any of your frozen ravioli are sticking together, microwave them for 10 to 15 seconds so that you can pull them apart.
Sodium: 3027mgCalcium: 566mgVitamin C: 18mgVitamin A: 1541IUSugar: 12gFiber: 6gPotassium: 1014mgCholesterol: 186mgCalories: 947kcalMonounsaturated Fat: 19gPolyunsaturated Fat: 5gSaturated Fat: 26gFat: 60gProtein: 50gCarbohydrates: 53gIron: 14mg