Crockpot Ravioli Lasagna
Ingredients
1 (25 oz/700 g) bag frozen cheese ravioli (no need to thaw)
1 lb (450 g) lean ground beef or Italian sausage
1 small onion, diced
3 cloves garlic, minced
1 (24 oz/680 g) jar marinara or pasta sauce
1 (14.5 oz/410 g) can diced tomatoes, drained (optional)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta or cottage cheese (optional, for extra creaminess)
Fresh basil or parsley, chopped (for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef (or sausage) with the onion until browned. Drain excess grease.
Stir in the garlic and cook for 30 seconds. Add the marinara sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Lightly grease the crockpot with cooking spray.
Spread a thin layer of meat sauce on the bottom.
Add a layer of frozen ravioli.
Spoon more meat sauce over the ravioli, then add dollops of ricotta (if using), followed by mozzarella and Parmesan.
Repeat the layers until all ingredients are used, finishing with the remaining mozzarella and Parmesan on top.
Cover and cook:
Low: 4–5 hours
High: 2–3 hours
Turn off the heat and let the lasagna rest for 10–15 minutes before serving.
Serving Suggestions
Serve with garlic bread, a crisp green salad, or steamed vegetables.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
