Crockpot Ravioli Lasagna

Here’s a super easy and family-friendly recipe for Crockpot Ravioli Lasagna — all the comfort of lasagna without the fuss of layering noodles or pre-cooking pasta. Just toss everything in the slow cooker and let it do the work!

🍲🧀 Crockpot Ravioli Lasagna

✅ Ingredients:

• 1 lb (450g) ground beef or Italian sausage

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 jar (24 oz / 680g) marinara or pasta sauce

• 1 can (15 oz / 425g) diced tomatoes (optional, for extra sauce)

• 1 package (25 oz / 700g) frozen cheese ravioli (no need to thaw)

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and pepper to taste

• Optional: 1 cup ricotta or cottage cheese (for creamy layers)

• Optional garnish: fresh basil or parsley

🥣 Instructions:

1. Brown the meat:

   • In a skillet over medium heat, cook the ground beef or sausage with diced onion until browned. Drain excess fat.

   • Add garlic and cook 1–2 minutes more.

   • Stir in marinara sauce, diced tomatoes (if using), and Italian seasoning. Simmer for 5 minutes.

2. Layer in the crockpot:

   • Spray crockpot with nonstick spray.

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

   • Add a layer of frozen ravioli (no need to thaw).

   • Spoon on more meat sauce, then a layer of mozzarella and a sprinkle of Parmesan.

   • Optional: Add dollops of ricotta or cottage cheese between layers.

   • Repeat layers until all ingredients are used, ending with sauce and cheese on top.

3. Cook:

   • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until ravioli is tender and the cheese is melted and bubbly.

4. Serve:

   • Let rest for 10 minutes before serving.

   • Garnish with fresh herbs if desired.

💡 Tips:

• Use spinach and cheese ravioli or add a layer of spinach for extra veggies.

• Double the cheese for an ultra-gooey version.

• This dish freezes well after cooking — great for meal prep.