Ravioli Lasagna

★★★★★ 1 Review
ang_mason avatar
By Angela Mason
from Arena, WI

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.

prep time 4 Hr
cook time 40 Min
method Bake

Ingredients

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

  • 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.

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