Crockpot Ravioli Lasagna
Creamy, comforting, and ridiculously easy to make, Crockpot Ravioli Lasagna is the weeknight dinner you didn’t know you needed.
Servings: 6 servings
Equipment
- Slow Cooker
- Skillet
Ingredients
Meat and Sauce
- 1 pound Ground beef raw
- 1 can Pasta sauce 24 oz, room temperature
Pasta
- 1 package Frozen cheese ravioli 25 oz, do not thaw
Cheese
- 1 cup Shredded mozzarella cheese freshly shredded if possible
- 1 cup Shredded cheddar cheese freshly shredded if possible
- 1/4 cup Grated Parmesan cheese finely grated
Seasonings
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
Miscellaneous
- Salt to taste
- Pepper to taste
- Nonstick cooking spray or a light coating of oil to grease the slow cooker
Instructions
- Prepare your tools: plug in the slow cooker and lightly grease the inside with nonstick spray or a thin coating of oil.
- Brown the beef: heat a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink — about 6 to 8 minutes.
- Drain fat: carefully drain off any excess fat from the skillet to avoid a greasy final dish.
- Season and combine: return the beef to the skillet, stir in pasta sauce, garlic powder, onion powder, and salt and pepper to taste. Let the mixture simmer for 1 to 2 minutes so the flavors meld.
- Layer the slow cooker: spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking.
- Add ravioli: place a single layer of frozen cheese ravioli over the sauce, covering as much surface as possible.
- Add cheeses: sprinkle with a portion of the shredded mozzarella, shredded cheddar, and a little grated Parmesan.
- Repeat layers: continue alternating layers of meat sauce, frozen ravioli, and cheeses until you’ve used all the ingredients, finishing with a generous layer of cheese on top.
- Cover and cook: put the lid on and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check at the lower end of the time range to avoid overcooking; ravioli should be tender but not falling apart.
- Rest briefly: when done, turn off the crockpot and let the lasagna sit for 5 to 10 minutes to set slightly, which makes serving easier.
- Serve warm: scoop portions onto plates and enjoy immediately.
Notes
Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 3–4 days. For freezing, allow the dish to cool completely, then portion into freezer-safe containers. Freeze for up to 2 months.