Description
This easy crockpot ravioli lasagna is a no-fuss, family-friendly dinner that layers frozen ravioli with rich marinara sauce, ground beef, and gooey melted cheese. It combines all the flavors of traditional lasagna with minimal effort—just layer the ingredients and let your slow cooker do the work! Ideal for busy weeknights or relaxing weekends.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Lasagna Layers
- 1 bag (25 oz) frozen cheese ravioli (uncooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional)
Garnish
- Fresh basil or parsley, chopped
Instructions
- Cook the meat sauce: In a skillet over medium heat, cook the ground beef with diced onion until browned and cooked through, about 6–8 minutes. Add minced garlic and cook for another 30 seconds. Drain any excess grease, then stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper until well combined.
- Prepare slow cooker: Lightly grease the inside of a 6-quart slow cooker to prevent sticking and make cleanup easier.
- Layer ingredients: Spread a thin layer of the meat sauce on the bottom of the slow cooker. Add a single layer of frozen ravioli over the sauce. Spoon more meat sauce on top, add dollops of ricotta cheese if using, then sprinkle mozzarella and Parmesan cheese evenly. Repeat these layers (ravioli, sauce, ricotta, mozzarella, Parmesan) until all ingredients are used, ending with a final layer of sauce and a generous topping of mozzarella and Parmesan cheese.
- Cook: Cover with the slow cooker lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the lasagna is hot, bubbly, and the ravioli are cooked through.
- Rest and garnish: Let the lasagna rest inside the slow cooker for 10–15 minutes after cooking to set. Garnish with freshly chopped basil or parsley before serving.
Notes
- Use ground beef, Italian sausage, or a mix for the meat layer based on your preference.
- For a vegetarian version, omit meat and add sautéed spinach or mushrooms instead.
- You can substitute frozen ravioli with refrigerated ravioli; if doing so, reduce the cooking time slightly to avoid overcooking.
- Make sure to drain excess grease from the cooked meat to keep the sauce from becoming too oily.
- This recipe works well for meal prep and leftovers reheat nicely.
