Ravioli Lasagna

Ravioli Lasagna Recipe

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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


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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
big bag mozzarella cheese
1 pkg
parmesan cheese

How to Make Ravioli Lasagna


  • 1Fry italian sausage, ground beef, onion and garlic until meats are cooked through. Put in crock pot, I use the 6 quart.
  • 2Add 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.
  • 3To 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.

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About Ravioli Lasagna

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

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