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Crockpot Ravioli Lasagna

A mouthwatering slice of Crockpot ravioli lasagna being lifted from the dish, with melted cheese stretching.
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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 (8 ounce) package shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Spread half of the frozen ravioli in the bottom of your slow cooker.
  2. Pour half of the marinara sauce over the ravioli.
  3. Add the browned ground beef over the sauce.
  4. Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over the beef.
  5. Repeat the layers: remaining ravioli, remaining marinara sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
  6. Cover and cook on LOW for 3-4 hours, or until the ravioli is heated through and tender.
  7. Check the pasta for doneness. If it is too firm, continue cooking for another 30 minutes.
  8. Serve hot.

Notes

  • For a richer flavor, you can add Italian seasoning to the marinara sauce.
  • If you prefer not to use ground beef, you can substitute with Italian sausage or omit the meat entirely for a vegetarian option.
  • To prevent the ravioli from becoming mushy, avoid overcooking. Check for tenderness after 3 hours.

Nutrition

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