Description
This Easy 4-Hour Crockpot Ravioli Lasagna combines the beloved flavors of traditional lasagna with the convenience of slow cooking. Layers of cheesy ravioli, savory ground beef or Italian sausage, rich marinara, and creamy cheeses meld together over four hours to create a hearty, comforting dinner perfect for busy weeknights or family gatherings.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lasagna Layers
- 1 bag (25 ounces) frozen cheese ravioli
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Meat Sauce: In a large skillet over medium heat, cook the ground beef or Italian sausage with the chopped onion until browned and fully cooked, about 6 to 8 minutes. Drain excess grease. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce, drained diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer gently for 5 minutes, then remove from heat.
- Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Layer the Lasagna: Spread a thin layer of the meat sauce on the bottom of the slow cooker. Arrange a single layer of frozen ravioli over the sauce. Spoon dollops of ricotta cheese evenly over the ravioli. Sprinkle with mozzarella cheese and a little Parmesan cheese. Add another layer of meat sauce and repeat these layers until all ingredients are used, finishing with a top layer of meat sauce and remaining mozzarella and Parmesan cheese.
- Slow Cook: Cover the slow cooker and cook on low for 4 hours, or until the ravioli are tender and the cheese is melted and bubbly throughout.
- Rest and Serve: Turn off the slow cooker and let the lasagna rest for 10 to 15 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired, then serve hot.
Notes
- Substitute ground turkey for a lighter meat option.
- Use spinach and cheese ravioli for an extra boost of flavor and nutrition.
- Avoid opening the slow cooker lid during cooking to maintain even heat and proper cooking time.
- Leftovers can be stored in the refrigerator for up to 4 days.
