Crockpot Ravioli Lasagna
A quick and easy way to enjoy the cheesy comfort of lasagna using frozen ravioli in a slow cooker. Perfect for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 1 pound ground beef (85/15) Can substitute with ground turkey or Italian beef sausage.
- 1 can (24 oz) pasta sauce Your favorite marinara or tomato-basil sauce.
- 1 package (25 oz) frozen cheese ravioli No need to thaw before using.
- 1 cup shredded mozzarella cheese Freshly shredded cheese works best.
- 1 cup shredded cheddar cheese Use pepper jack for a spicy twist.
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
Preparation
- Heat a skillet over medium. Add the ground beef and cook, stirring, until browned and no pink remains (about 6–8 minutes).
- Drain any excess fat from the skillet. Return the beef to the pan.
- Stir in the pasta sauce, garlic powder, and Italian seasoning. Bring to a gentle simmer and cook for 3–5 minutes.
- Grease your slow cooker with cooking spray or a little oil. Spread a thin layer of the meat sauce across the bottom.
Layering and Cooking
- Arrange half of the frozen ravioli in a single layer over the sauce.
- Spoon half of the remaining meat sauce over the ravioli. Sprinkle half of the mozzarella, half of the cheddar, and half of the Parmesan over the sauce.
- Repeat: add another layer of ravioli, the rest of the sauce, and the remaining cheeses. Finish with cheese on top.
- Cover and cook on LOW for 4–5 hours. The ravioli should be tender; cheese on top should be melted and bubbly.
Serving
- Let rest for 10 minutes before scooping to help it set. Serve hot.
Notes
Best enjoyed with a simple green salad or garlic bread. Store in the fridge for 3–4 days or freeze for up to 2 months. Leftovers should be reheated to steaming hot before serving.