Description
This Easy Crockpot Ravioli Lasagna recipe is a hearty and comforting Italian-American dish made effortlessly in your slow cooker. Layers of cheesy frozen ravioli, savory ground beef, ricotta, mozzarella, and Parmesan cheeses meld together with a rich marinara sauce to create a delicious, fuss-free meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 (25-ounce) bag frozen cheese ravioli
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara or pasta sauce
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- Brown the Beef and Aromatics: In a skillet over medium heat, cook the ground beef along with the diced onion until browned and fully cooked, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute. Drain any excess grease from the skillet.
- Prepare the Sauce Mixture: Stir the pasta sauce, Italian seasoning, salt, and black pepper into the cooked beef mixture until well combined.
- Layer the Ingredients in the Crockpot: Spread a thin layer of the meat sauce in the bottom of a 6-quart slow cooker. Add a single layer of frozen ravioli over the sauce. Spoon dollops of ricotta cheese on top of the ravioli, then add a layer of mozzarella cheese and sprinkle with Parmesan cheese.
- Repeat Layers: Continue layering the meat sauce, ravioli, ricotta, mozzarella, and Parmesan until all ingredients are used, finishing with a layer of sauce topped with mozzarella and Parmesan cheese.
- Cook the Lasagna: Cover the crockpot and cook on low for 4 to 5 hours, or until the lasagna is heated through and bubbly.
- Rest and Serve: Turn off the crockpot and let the lasagna sit for 15 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- You can substitute meat-filled or spinach ravioli to add variety.
- For enhanced flavor, stir some chopped fresh basil into the ricotta cheese layer.
- This recipe is freezer-friendly after cooking; store leftovers in an airtight container for up to 3 months.
- Make sure not to overcook to prevent the ravioli from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
