Ravioli Lasagna

Ravioli Lasagna

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Angela Mason


The homemade sauce makes this, and it's simple when using a crock pot. I prefer fresh cheese ravioli, but you can use frozen thawed just don't boil or it will turn out to watery. I live in Wisconsin so we like it cheesy! You can use however much cheese you like.


★★★★★ 1 vote

4 Hr
40 Min


  • 2 lb
    italian sausage, mild
  • 1 1/2 lb
    ground beef
  • 1/2 c
  • 6-8 clove
  • 2-28 oz
    cans crushed tomatoes
  • 2-12 oz
    cans tomato paste
  • 29 oz
    can tomato sauce
  • 1 1/2 Tbsp
  • 3 tsp
  • 1 tsp
  • 2 tsp
    italian seasoning
  • 1 tsp
  • 1/2 tsp
  • 4 tsp
    parsley flakes
  • 4-5 lb
    refrigerated cheese filled ravioli
  • 1
    big bag mozzarella cheese
  • 1 pkg
    parmesan cheese

How to Make Ravioli Lasagna


  1. Fry italian sausage, ground beef, onion and garlic until meats are cooked through. Put in crock pot, I use the 6 quart.
  2. Add all the rest of the ingredients except ravioli and cheeses. Cook for at least 4 hours or longer, if you can stand to smell it that long without eating it! The longer you cook it, the better it is.
  3. To assemble put some sauce, enough to cover the bottom in a lasagna pan. Put in the ravioli. Cover with remaining sauce and top with cheeses. Cover and bake at 350 for about 30- 40 minutes or until really bubbly. You can uncover and bake for 10 minutes or so to brown up the cheese on top if you like.

Printable Recipe Card

About Ravioli Lasagna

Course/Dish: Beef Pasta Pork
Main Ingredient: Beef
Regional Style: Italian

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