Saucy Crockpot Ravioli Lasagna
If you love lasagna but don't love all of the layering, this saucy crockpot ravioli lasagna recipe is for you. It is easy to put together and tastes amazing.
Servings: 8 Servings
Ingredients
- 1 pound bulk Italian Sausage
- 48 ounces jarred pasta sauce
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 25 ounces frozen cheese ravioli
- 8 ounces shredded mozzarella
Instructions
- Grease the insert of your crockpot.
- In a large skillet, brown the 1 pound bulk Italian Sausage over medium to medium-high heat. Drain the extra grease if needed.
- Add the 48 ounces jarred pasta sauce, using the ½ cup water to get the rest out of the jars. Stir in the 1 teaspoon garlic powder, 1 teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Put about ⅓ of the meat sauce mixture in the bottom of the crockpot.
- Layer in ½ of the 25 ounces frozen cheese ravioli.
- Continue layering with ⅓ of the meat sauce, the rest of the ravioli, then the remaining sauce.
- Cover and cook on low for 3-5 hours.
- Sprinkle the 8 ounces shredded mozzarella. Put the lid back on, slightly ajar, and cook for another 45 minutes to an hour or until the cheese is melted.
Notes
If you are in a hurry, you can make this in the oven instead. Layer everything but the cheese in a 9x13-inch pan and cover it with foil. Bake it for 45 minutes, then remove the foil and top it with cheese. Bake it for another 10-15 minutes or until the cheese cooked to your liking.
Nutrition
Serving: 1Serving | Calories: 619kcal | Carbohydrates: 47g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 113mg | Sodium: 2091mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 13mg | Calcium: 200mg | Iron: 12mg
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