Ravioli Lasagna

Name: Slow Cooker Ravioli Lasagna
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 32 oz tomato and basil pasta sauce; 10 oz frozen mozzarella ravioli; 1 lb Italian sausage, browned and crumbled; 8 oz mozzarella cheese, shredded; 1/2 cup water; dried parsley flakes, for garnish

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Slow cooker ravioli lasagna is a no-fuss, layered pasta dish that swaps traditional noodles for frozen ravioli and cooks hands-off on high for 2–3 hours. It delivers classic lasagna comfort with Italian sausage and mozzarella in a single pot.

⚡Slow Cooker

More like this:🌍Italian-American 🏷️Ravioli lasagna 🏷️Slow cooker 🏷️Pasta Italian sausage

🏷️

🏷️Mozzarella

🏷️Easy recipe

amyelizabethtaylor_onTikTok

Total

2h 10m

Servings

4

Recipe Source

View original recipe

From TikTok · by amyelizabethtaylor_

amyelizabethtaylor_onTikTok

Ingredients

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32 oz tomato and basil pasta sauce
10 oz frozen mozzarella ravioli
1 lb Italian sausage, browned and crumbled
8 oz mozzarella cheese, shredded
1/2 cup water
dried parsley flakes, for garnishoptional

6 Ingredients

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Instructions

1
Pour about a quarter of the pasta sauce into the bottom of a slow cooker and spread to cover.
2
Arrange a single layer of frozen ravioli on top of the sauce, using about half of the ravioli.
3
Top the ravioli with about half of the browned Italian sausage.
4
Pour another layer of pasta sauce over the sausage.
5
Sprinkle about half of the shredded mozzarella cheese on top.
6
Repeat the layers, starting with another layer of pasta sauce.
7
Add the remaining frozen ravioli, pressing them down into the sauce.
8
Add the rest of the browned Italian sausage.
9
Pour the water into the empty sauce jar, swirl to collect any remaining sauce, and pour it into the slow cooker.
10
Top with the remaining shredded mozzarella cheese.
11
Cover and cook on high for 2-3 hours, until the ravioli is cooked through and the cheese is melted and bubbly.
12
Garnish with dried parsley flakes before serving, if desired.

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Tips & Notes

Pro tips

Brown and crumble the Italian sausage before adding to ensure even distribution and proper texture throughout the dish.
Spread the first layer of sauce thin on the slow cooker bottom to prevent sticking; this helps ravioli cook evenly.
Use the water-and-jar rinse technique in step 9 to capture every bit of remaining sauce and maximize flavor.
Check that cheese is fully melted and bubbly at the end; this signals the ravioli is cooked through.

Substitutions

Tomato and basil pasta sauce → marinara or vodka sauce (adjust seasoning as needed)
Mozzarella ravioli → cheese ravioli or spinach ravioli (cooking time remains 2–3 hours on high)
Italian sausage → ground beef or ground turkey (brown before adding)
Shredded mozzarella → ricotta mixed with mozzarella for creamier texture

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or oven to avoid toughening the ravioli.

Equipment

slow cooker

Common Questions

Can I use fresh ravioli instead of frozen?

Fresh ravioli will break down and become mushy during the 2–3 hour cook time. Frozen ravioli holds its structure better in the slow cooker.

How do I know when the ravioli is cooked through?

Cook on high for 2–3 hours until the ravioli is tender and the cheese on top is melted and bubbly.

Can I make this on low instead of high?

The recipe is designed for high heat at 2–3 hours. Using low will require a longer cooking time and risks uneven cooking; stick to high for best results.