This crockpot lasagna is a cozy, easy dinner that delivers classic lasagna flavors with far less effort. Ground Italian sausage, tender ravioli layers, plenty of pasta sauce, and bubbling melted cheese make a comforting slow-cooker meal perfect for busy nights or chilly evenings at home.
If you love lasagna, this version is a great shortcut without sacrificing taste. It uses frozen four-cheese ravioli instead of lasagna noodles, so you skip the boiling step and still get rich, layered pasta and cheese in every bite.
Crockpot Lasagna Ingredients
You will need:
- 750 grams (about 1.7 pounds) ground Italian sausage
- 7 cups pasta sauce (store-bought or homemade)
- 750 grams (about 1.7 pounds) four-cheese ravioli, uncooked (fresh or frozen)
- 1 cup shredded Parmesan cheese
- 5 cups shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley, for garnish
Meat: Swap the sausage for ground beef, pork, or turkey if you prefer.
Sauce: For a creamier dish, stir a little Alfredo sauce into the tomato sauce or use a homemade marinara. Add mushrooms or baby spinach for extra vegetables.
Cheese: Stir in ricotta, cottage, or cream cheese between layers for a richer filling.
Fresh vs. Frozen: Fresh ravioli can be used in place of frozen; no pre-cooking is needed.
How to Make This Crockpot Lasagna Recipe
STEP ONE: In a large skillet, cook and crumble the ground Italian sausage over medium heat until no longer pink. Drain any excess fat and set the sausage aside. For convenience, you can cook the sausage the night before and refrigerate it in a sealed bag.
STEP TWO: Spray the insert of an 8-quart crockpot with nonstick cooking spray or lightly grease it with olive oil.
STEP THREE: Pour half of the pasta sauce into the bottom of the slow-cooker insert so the bottom layer stays moist while cooking.
STEP FOUR: Arrange half of the ravioli over the sauce in an even layer.
STEP FIVE: Sprinkle half of the cooked sausage across the ravioli, then top with half of the Parmesan and half of the mozzarella.
STEP SIX: Repeat the layers once more: remaining sauce, remaining ravioli, remaining sausage, and finish with the remaining Parmesan and mozzarella so the top is nicely cheesy.
STEP SEVEN: Cover and cook on HIGH for 2 hours or LOW for 3.5 hours, until the ravioli are tender and the cheeses are melted and bubbly. Sprinkle with chopped fresh parsley before serving.
How to Serve
Serve this crockpot lasagna straight from the slow cooker for an easy family-style meal. It pairs perfectly with garlic bread and a crisp Caesar or mixed green salad. Add extra grated Parmesan or Reggiano at the table for more cheesy flavor.
This recipe is ideal for weeknight dinners or when you want to come home to a hot, ready-made meal. Leftovers reheat well and make a satisfying lunch the next day.
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Storage
In the fridge: Store leftovers in a sealed container for 3 to 4 days.
In the freezer: Let the casserole cool, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Slow-cooker lasagna gives you the rich, familiar flavors of traditional lasagna without the long oven time and layered pans. It’s a reliable, hands-off option when you want a hearty, satisfying meal ready when you are.
Frequently Asked Questions
Do I have to cook the ravioli first?
No. For this slow-cooker lasagna you can use uncooked frozen or fresh ravioli—just layer them directly into the crockpot and they will cook while the dish simmers.
How long does crockpot lasagna take?
Cook on HIGH for about 2 hours or LOW for about 3.5 hours, depending on your slow cooker and how full it is.
How do I prevent sticking?
Spray the crockpot insert with nonstick cooking spray or lightly grease with olive oil before assembling the layers. This helps prevent ingredients from sticking to the bottom or sides.
More Recipes You’ll Love
- Crockpot Crack Chicken
- Crockpot Baked Ziti
- Crockpot Chicken and Dumplings
- Crockpot Swedish Meatballs
- Crockpot Meatloaf
Crockpot Lasagna (Recipe)
Ingredients
- 750 grams ground Italian sausage (about 1.7 lb)
- 7 cups pasta sauce
- 750 grams four-cheese ravioli, uncooked (about 1.7 lb)
- 1 cup shredded Parmesan cheese
- 5 cups shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook and crumble the Italian sausage in a large skillet; drain and set aside.
- Grease an 8-quart slow cooker insert with nonstick spray or oil.
- Spread half of the pasta sauce in the bottom of the slow cooker.
- Place half of the ravioli over the sauce in an even layer.
- Top with half of the cooked sausage, half of the Parmesan, and half of the mozzarella.
- Repeat the layers with remaining sauce, ravioli, sausage, and cheeses, finishing with mozzarella on top.
- Cover and cook on HIGH for 2 hours or LOW for 3.5 hours, until ravioli are tender and cheese is melted. Garnish with fresh parsley and serve.
Notes
- No need to pre-cook the ravioli.
- Cook the sausage ahead and store it refrigerated for quick assembly.
- If frozen ravioli are stuck together, microwave briefly to separate pieces before layering.
Nutrition (approx. per serving)
Calories: 947 • Carbohydrates: 53 g • Protein: 50 g • Fat: 60 g • Sodium: 3027 mg
Enjoyed this recipe? Save it to your recipe collection and try variations like adding spinach or swapping cheeses to create a family favorite.
