Crockpot Ravioli Lasagna

Here’s a super easy and delicious Crockpot Ravioli Lasagna recipe — minimal prep, hearty comfort food, and perfect for busy nights.

Crockpot Ravioli Lasagna

Ingredients:

• 1 lb ground beef (or Italian sausage)

• 1 jar (24 oz) marinara or pasta sauce

• 1 can (15 oz) diced tomatoes (optional, for extra sauce)

• 1 package (25 oz) frozen ravioli (cheese or meat)

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1 tsp garlic powder (optional)

• Fresh basil or parsley (for garnish, optional)

• Non-stick spray or a little olive oil (for greasing the crockpot)

Instructions:

1. Brown the meat:
   In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the marinara sauce, diced tomatoes (if using), Italian seasoning, and garlic powder. Stir to combine and let it simmer for 5 minutes.

2. Prepare the crockpot:
   Lightly grease the bottom and sides of your crockpot with spray or olive oil.

3. Layer ingredients:

   • Spread a thin layer of the meat sauce on the bottom.

   • Add a layer of frozen ravioli (don’t thaw).

   • Spoon more sauce over the ravioli.

   • Sprinkle with mozzarella and a little Parmesan.

   • Repeat layers until all ingredients are used (about 3 layers), finishing with sauce and cheese on top.

4. Cook:

   • Cover and cook on low for 4–5 hours or high for 2–2.5 hours.

   • You’ll know it’s done when the ravioli is tender and the cheese is bubbly.

5. Serve:
   Let it cool slightly, garnish with chopped parsley or basil, and serve with garlic bread or a salad.

Tips:

• You can mix in spinach, mushrooms, or chopped zucchini with the sauce for added veggies.

• Use beef, sausage, turkey, or go vegetarian — it’s flexible.

• Don’t overcook or it can get mushy; check it after 4 hours on low.