Randy's Slow Cooker Ravioli Lasagna Recipe

I have made this lots of times, but, always in the oven. The method is basically the same. The only difference is that after I put the ingredients together in the baking pan, I COVER the pan with foil. I didn't notice whether or not the posted recipe uses cooked or uncooked ravioli. I use UNCOOKED ravioli. The layers pretty much work the same way.....I like to add a little fresh mozzarella in between the layers so it has that gooey-ness of lasagna. After I cover it, I bake it ABOUT 45 minutes to one hour at 350.

I made this with hot Italian sausage and added layers of mozzarella and cottage cheese (didn't have ricotta) with fresh parsley for more of a lasagna taste. I used fresh mushroom ravioli and lowered the cooking time. Turned out great!

Used world best lasagna meat sauce from this site instead of jarred pasta sauce and meat from this recipe. Used about 36 oz ravioli and added mozzarella and Parmesan into the three layers of ravioli. My daughter loves it more then actual lasagna so guess what- will be making two crockpots next time and having lots to freeze for when I don’t have time to cook. I actually had to turn my setting to high since at two hours (several reviewers said it only needed 2 hours) on low (with the extra layers) mine was not done. I did throw extra fresh parsley in with the last layer of cheese for the last 30 minutes of cooking

I made this in the oven, 350 for about 1 hour, covered for the first 45 minutes. Used frozen ravioli. I added ricotta and spinach between the layers. Using 1 jar of sauce, I added a grated zucchini into the sauce just before layering otherwise it turns out too dry. The zucchini gives the extra liquid the ravioli need to cook. We liked it, just don't overcook.

I think I cooked it too long because it was mushy. I should have checked it after 2.5 hours. Next time, I will use a different brand of pasta sauce because I didn't really care for the one I used. I will also add green peppers and onions. I really liked the ease of it but prep time was much more than 15 minutes. I followed other people's advice and added the mozzerella between each layer.

Came out amazing, doubled the sauce as recommended and baked in the oven instead of slow cooker for 1 hour.

This was pretty good! I used ground sweet Italian sausage instead of beef because I prefer it. I also topped it with some shredded parm. Next time I will add more mozz, especially on top. Also, I cooked it in the oven instead of the slow cooker. Just pre-cook your ravioli, layer everything the same way in a deep baking dish, cover and bake until everything is thoroughly warmed, then uncover and bake until cheese on top is browned.

Ingenious. Loved this in the slow cooker. Referencing many reviews, I added a layer of ricotta w/ 1/2c of chopped fresh spinach. YUM! Never again will I make the more laborious lasagna that my family has been using for 5 decades. This was better in every way. I made 1/2 the recipe and cooked it for just 3 hours. Along w/a salad, it fed 6 people. Perfecto!

I make this all the time because it’s so easy and delicious. I use fresh ravioli instead of frozen, so I shorten the cook time as I’ve found that the ravioli overcook and become too mushy. I also add some shredded mozzarella after the first layer because more cheese.

I substituted ground beef for sweet Italian sausage. This doesn’t require a slow cooker. I baked it in the oven and it was ready in a fraction of the time it would otherwise take.

Easy to make and quite yummy. I substituted Beyond Beef for the meat and used cheddar cheese because I had a bunch to use up. I used one jar of Bertolli vodka sauce and one Bertolli tomato basil sauce which came out perfect!

Tried this for the first time for dinner. Delicious! It was so easy to put together - especially with refrigerated ravioli. Followed the recipe and it came out great. Had enough leftovers for another dinner. Will make again.

I make this for large groups of people when we’re camping. It’s easy to throw together in the trailer and let it cook while we play. Crowd favorite for sure!

It was delicious! First time making this recipe. Will definitely make again.

This is insane, I can’t get enough.

I tried this recipe and thought it was easier than making regular lasagna. I totally lost track of time so I ended up baking it instead of putting it in the crockpot. I covered it in foil and baked it for 55 minutes at 350 degrees. The cheese on top stuck to the tin foil so beware.

I halved the recipe for 3 adults. I have a small cuisinart slow cooker. I thought the amt of dried herbs and garlic might be too much but the sauce is delicious. Be watchful not to overcook. I’ll make again.

I made this recipe exactly as written and devoured it!! Thank you! What a great and easy way to make “lasagna “!!!

Can this recipe be cut in half and cooked in a mini slow cooker?

I did this recipe with sausage ravioli and wish I had just followed his directions and use the cheese. It didn’t taste so good. Also I didn’t use ground beef in my spaghetti sauce since it had sausage I feel like I should’ve used 2 -24 ounce spaghetti sauces. Because the ravioli soaked up the sauce it wasn’t bad but it would’ve been better if there was a lot more sauce.