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Delicious Crockpot Ravioli Lasagna served in a ceramic dish with melted cheese.

Crockpot Ravioli Lasagna

A delicious and easy set-it-and-forget-it meal that combines ravioli and lasagna for a comforting dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 pound ground beef Can substitute with ground turkey for a leaner option.
  • 1 can (24 oz) pasta sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning Substitute with a blend of dried basil, oregano, and thyme if needed.
Lasagna Layers
  • 1 package (25 oz) frozen cheese ravioli Make sure ravioli are frozen to prevent mushiness.
  • 1 cup shredded mozzarella cheese Feel free to experiment with different cheese combinations.
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef until it’s browned. Once cooked, drain any excess fat.
  2. Stir in the pasta sauce along with the garlic powder and Italian seasoning. Simmer for about 5 minutes to meld the flavors.
Layering
  1. Grease your slow cooker generously, then spread a thin layer of the meat sauce on the bottom.
  2. Layer half of the frozen ravioli over the sauce.
  3. Top with half of the remaining meat sauce and half of the mozzarella and cheddar cheeses.
  4. Repeat the layers, finishing with the remaining cheeses on top.
Cooking
  1. Cover and cook on low for 4-5 hours or until the dish is heated through and the cheese is beautifully melted.
  2. Serve hot and enjoy the comforting flavors!

Notes

For added flavor, try sautéing onions and bell peppers with your ground beef. Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Freeze leftovers for up to 3 months.