Description
This Crockpot Ravioli Lasagna is a delicious twist on traditional lasagna, made with layers of cheese ravioli, flavorful meat sauce, and plenty of gooey cheese. It’s an easy and satisfying meal that the whole family will love.
Ingredients
Scale
For the Meat Sauce:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can crushed tomatoes
For Layering:
- 1 (25 oz) bag frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
For Garnish:
- Chopped fresh basil or parsley (optional)
Instructions
- Sauté the Meat: In a large skillet, cook the onion in olive oil until softened. Add the ground beef, garlic, Italian seasoning, salt, and pepper. Cook until browned.
- Make the Sauce: Stir in the marinara sauce and crushed tomatoes. Simmer for 5 minutes.
- Layer in the Crockpot: Spray the crockpot with nonstick spray. Start with a layer of meat sauce, then add a layer of frozen ravioli, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
- Cook: Cover and cook on low for 4 hours or high for 2 to 2 ½ hours until the ravioli is tender and cheese is melted.
- Finish: Garnish with fresh basil or parsley before serving.
Notes
- Use beef, turkey, or plant-based crumbles for the meat layer.
- You can swap cheese ravioli with spinach or beef ravioli.
- For a creamier version, add dollops of ricotta between layers.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
