Description
This easy crockpot ravioli lasagna delivers all the cheesy, saucy comfort of lasagna without the fuss—no boiling, no layering sheets!
Ingredients
Scale
Main Ingredients:
- 1 bag (25 oz) frozen cheese ravioli
- 1 lb ground beef or Italian sausage
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
Cheeses:
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional but recommended)
- 1/4 cup grated Parmesan cheese
Seasoning & Garnish:
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
- Nonstick spray or olive oil for greasing
Instructions
- Brown the Meat: In a skillet over medium heat, cook ground beef or sausage with onion and garlic until browned. Season with Italian seasoning, salt, and pepper. Drain excess fat and stir in marinara sauce.
- Prep the Crockpot: Coat the inside of the crockpot with nonstick spray or olive oil.
- First Layer: Spread a thin layer of meat sauce at the bottom. Add a layer of frozen ravioli, dollops of ricotta, then mozzarella.
- Continue Layering: Repeat layers—meat sauce, ravioli, ricotta, mozzarella—until all ingredients are used. Finish with remaining sauce and sprinkle with Parmesan.
- Cook: Cover and cook on LOW for 4 hours until cheese is bubbly and ravioli is tender.
- Rest: Let rest 10–15 minutes before serving for best texture and slicing.
Notes
- Use a thick marinara to avoid soggy results.
- Add veggies or swap meats for variations.
- Store leftovers in the fridge for 4 days or freeze up to 2 months.
- Reheat gently for best results—avoid high heat.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 475 kcal
- Sugar: 6g
- Sodium: 880 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5g
- Carbohydrates: 36 g
- Fiber: 3g
- Protein: 28 g
- Cholesterol: 80 mg