Crock Pot Lasagna
Crockpot lasagna makes dinner easy with layers of cheesy, saucy goodness and no boiling required. Let the slow cooker do the work for a comforting, homemade meal!
Servings: 8
Calories: 951kcal
Ingredients
- 750 grams ground Italian sausage 1.7 pounds
- 7 cups pasta sauce
- 750 grams four cheese ravioli uncooked 1.7 pounds
- 1 cup parmesan cheese shredded
- 5 cups mozzarella cheese shredded
- 1 tablespoon fresh parsley chopped
Instructions
- 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.
Notes
- You don’t need to cook the ravioli before adding it to the slow cooker.
- You can cook the sausage the night before and keep it in a ziploc bag in the fridge, ready to add to the crockpot.
- If any of your frozen ravioli are sticking together, microwave them for 10 to 15 seconds so that you can pull them apart.
Nutrition
Calories: 951kcal | Carbohydrates: 54g | Protein: 49g | Fat: 60g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 188mg | Sodium: 2938mg | Potassium: 953mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1552IU | Vitamin C: 18mg | Calcium: 530mg | Iron: 13mg