The very first time I made this Easy Crockpot Ravioli Lasagna, my entire kitchen smelled like creamy Alfredo, browned Italian sausage, and warm cheese, and I remember thinking, “Why haven’t I done this sooner?” I had been craving a comforting pasta dish but didn’t want the fuss of traditional lasagna layers, so I tossed everything into my slow cooker and hoped for the best. What came out was a gooey, melty, ridiculously satisfying dinner that felt like a cozy hug on a busy weeknight. It became an instant favorite in my house.
Why You’ll Love This Recipe
You’ll love this crockpot ravioli lasagna because it gives you all the indulgent, layered comfort of classic lasagna with almost zero effort. Instead of boiling noodles or assembling difficult layers, you just stack frozen ravioli with sausage, Alfredo sauce, spinach, and cheese, then let the slow cooker quietly work its magic. You get a rich, creamy, cheesy dish that tastes like you spent hours in the kitchen, even though you barely lifted a finger.
Ingredients
- 1 bag (about 4–5 cups) frozen cheese ravioli
- 1 pound mild Italian ground sausage
- 2 jars Alfredo sauce
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
After testing this several times, I’ve learned that frozen ravioli works better than refrigerated because it holds its shape during the long cooking time. Mild Italian sausage adds flavor without being overpowering, but you can substitute hot sausage if you love a punch of heat. Fresh spinach wilts beautifully into the layers, though frozen spinach also works if you squeeze it very dry. And trust me—don’t skip the Parmesan; it adds that salty, nutty depth that ties everything together.
Equipment Needed
- 6-quart slow cooker
- Skillet for browning sausage
- Spatula or wooden spoon
- Cheese grater (if shredding fresh cheese)
- Measuring cups
I like using a 6-quart slow cooker because it gives plenty of space for layering without overflowing. A heavy skillet works best for browning the sausage because it helps create those flavorful browned bits. If you’re shredding your mozzarella at home, a sturdy grater is helpful and melts much smoother than pre-shredded cheese. You don’t need any fancy equipment—just dependable basics that help bring everything together.
Step-by-Step Instructions
The first thing I do is brown the Italian sausage in a skillet. As it cooks, the aroma fills the kitchen and gives me that first hint of how comforting this dish will be. I break the sausage up into small pieces so that every bite of ravioli gets a little meat. When it’s done, I drain the excess fat, because too much grease can make the lasagna heavy in the slow cooker.
Once the sausage is ready, I spray my slow cooker with nonstick cooking spray. Trust me, with all the cheese in this recipe, you don’t want to skip that step. I spread a thin layer of Alfredo sauce at the bottom to prevent sticking, then create the first layer of frozen cheese ravioli. I scatter a handful of cooked sausage, some fresh spinach, and a sprinkle of Parmesan and mozzarella on top. This first layer always feels like the foundation of something delicious.(See the next page below to continue…)