Description
This Easy Crockpot Ravioli Lasagna is a comforting, cheesy dish made with layers of frozen cheese ravioli, savory meat sauce, and a blend of Italian cheeses, all slow-cooked to perfection. Perfect for a hands-off dinner that delivers classic lasagna flavors without the fuss.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes (undrained)
Layers
- 1 bag (25 ounces) frozen cheese ravioli (no need to thaw)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional)
Garnish (optional)
- Chopped parsley or basil
Instructions
- Cook the meat sauce: In a skillet over medium heat, cook the ground beef with salt, pepper, and Italian seasoning until browned and cooked through. Drain any excess fat, then stir in the marinara sauce and diced tomatoes. Remove from heat.
- Prepare the crockpot layers: Grease the bottom of the crockpot, then spread a thin layer of the prepared meat sauce to start.
- Add ravioli and cheeses: Place a layer of frozen cheese ravioli over the sauce, then spoon more meat sauce on top. Add a few dollops of ricotta cheese if using, followed by a sprinkle of mozzarella and Parmesan cheeses.
- Repeat layering: Continue layering ravioli, sauce, ricotta, mozzarella, and Parmesan cheeses until all ingredients are used. Finish with a generous layer of sauce and cheese on top.
- Cook the lasagna: Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the ravioli is tender and the dish is heated through.
- Rest before serving: Turn off the crockpot and let the lasagna sit uncovered for 10 to 15 minutes to set.
- Garnish and serve: Optionally garnish with chopped parsley or basil before serving warm.
Notes
- You can substitute ground beef with sausage, plant-based ground meat, or other proteins as desired.
- Add chopped spinach or zucchini between layers for added vegetables and nutrition.
- No need to thaw frozen ravioli before layering; it cooks perfectly in the crockpot.
- Letting the lasagna rest uncovered after cooking helps it firm up for easier serving.
