Crockpot Ravioli Lasagna
A warm, cheesy lasagna made easy in the slow cooker with layers of ravioli, meat, and cheese, perfect for busy nights.
Ingredients
Main Ingredients
- 24 oz Frozen cheese ravioli Regular size, not jumbo for even cooking.
- 24 oz Marinara or pasta sauce Use your favorite jarred sauce.
- 1 lb Ground beef or Italian sausage Browning the meat adds flavor.
- 15 oz Ricotta cheese Can substitute with cottage cheese.
- 8 oz Mozzarella cheese Shredded for best melt.
- 1/2 cup Parmesan cheese For a salty, nutty finish.
Seasoning and Extras
- 1 medium Onion Optional, for added flavor.
- 2 cloves Garlic Optional, enhances homemade taste.
- 1 tbsp Italian seasoning Keeps the flavors authentic.
- to taste Salt and pepper Adjust according to preference.
- 1/4 tsp Red pepper flakes Optional for a spicy kick.
Instructions
Preparation
- Cook ground beef or sausage in a skillet until browned. Drain excess fat.
- Stir in minced onion and garlic and cook for an additional 1 to 2 minutes, if using.
- Combine the meat with your marinara sauce in the pan. Add Italian seasoning, salt, pepper, and red pepper flakes if desired.
- Spray the slow cooker with nonstick spray and spread 1 cup of sauce on the bottom.
Layering
- Add a single layer of frozen ravioli to the slow cooker.
- Dollop ricotta over the ravioli, then sprinkle with mozzarella and Parmesan cheese.
- Add more sauce and repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Cooking
- Cover and cook on Low for 3.5 to 4.5 hours or on High for 2 to 2.5 hours, until ravioli is tender and cheese is bubbly.
- Once cooked, let it rest uncovered for 10 minutes before serving.
Notes
For a creamier texture, add a spoon of Cajun seasoning or a splash of cream to the sauce. If sauce is thin, add tomato paste while browning the meat to help thicken.