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Crockpot Ravioli Lasagna

A delicious slice of Crockpot Ravioli Lasagna, showing layers of pasta, meat sauce, and melted cheese.
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A simple and cheesy lasagna made with frozen ravioli in your slow cooker. This dump-and-go recipe is perfect for a weeknight meal.

Ingredients

Scale
  • 1 (24 ounce) package frozen cheese ravioli
  • 1 (24 ounce) jar marinara sauce
  • 1 pound ground beef, browned and drained
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a large bowl, combine the marinara sauce, browned ground beef, crushed tomatoes, Italian seasoning, garlic powder, salt, and pepper. Stir well.
  2. Spread half of the meat sauce mixture evenly over the bottom of a 6-quart slow cooker.
  3. Arrange the frozen ravioli in a single layer over the sauce.
  4. Spread the ricotta cheese evenly over the ravioli.
  5. Top with the remaining meat sauce mixture.
  6. Cover and cook on LOW for 3 to 4 hours, or until the ravioli is tender.
  7. During the last 30 minutes of cooking, sprinkle 1/2 cup of the mozzarella cheese and the Parmesan cheese over the top.
  8. Once the cheese is melted and bubbly, remove from the slow cooker and let stand for 5-10 minutes before serving. Sprinkle with the remaining 1/2 cup mozzarella cheese.

Notes

  • To prevent the ravioli from becoming mushy, do not overcook. Check for tenderness after 3 hours on low.
  • You can substitute ground turkey or Italian sausage for the ground beef.
  • For an extra cheesy lasagna, add another layer of mozzarella cheese.

Nutrition

Find it online: https://dishicious.com/crockpot-ravioli-lasagna/