Description
This Crockpot Ravioli Lasagna is a hands-off, flavor-packed comfort food made with layers of frozen ravioli, rich meat sauce, and gooey cheese. It’s an easy, cozy dinner that brings all the warmth of classic lasagna with none of the work.
Ingredients
- 1 pound ground beef
- 1 can (24 ounces) pasta sauce
- 1 package (25 ounces) frozen cheese ravioli
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in pasta sauce, garlic powder, and Italian seasoning. Simmer for 5 minutes to blend the flavors.
- Lightly grease the crockpot and spread a thin layer of the meat sauce on the bottom.
- Add half of the frozen ravioli in a single layer over the sauce.
- Spoon half of the remaining meat sauce over the ravioli.
- Repeat with the remaining ravioli and meat sauce, spreading evenly.
- Sprinkle mozzarella, cheddar, and Parmesan cheeses evenly over the top.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until ravioli is tender and cheese is melted.
- Let it rest for a few minutes before serving to help the layers set.
Notes
- Use frozen ravioli—no need to thaw before cooking.
- Try adding spinach, mushrooms, or bell peppers to the meat sauce for extra flavor.
- Use a 6-quart crockpot for best results and easier layering.
- Add extra cheese on top if you like it super cheesy.
- Store leftovers in the fridge for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
