You got it! This Crockpot Ravioli Lasagna is one of the easiest, most satisfying dump-and-go meals ever. It tastes like classic lasagna, but uses frozen ravioli instead of noodles and ricotta — no boiling or layering stress. Perfect for busy weeknights or lazy Sundays.
🍝 Crockpot Ravioli Lasagna
🕒 Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
🍽 Servings: 6–8
🧀 Ingredients:
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1 (25 oz) bag frozen cheese ravioli (no need to thaw)
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1 lb ground beef (or Italian sausage, or a mix)
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1 small onion, diced
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2–3 cloves garlic, minced
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1 jar (24 oz) pasta sauce (or marinara of choice)
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1/2 tsp Italian seasoning
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2 cups shredded mozzarella
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1/2 cup grated Parmesan cheese
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Fresh basil or parsley, for garnish (optional)
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Cooking spray or olive oil for the crockpot
👩🍳 Instructions:
1. Cook the Meat Mixture
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In a skillet, cook ground beef with onion over medium heat until browned.
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Add garlic and cook 1 more minute.
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Drain excess fat, then stir in the pasta sauce and Italian seasoning. Simmer 2–3 minutes.
2. Assemble in Crockpot
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Lightly grease the bottom of the crockpot.
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Add a thin layer of meat sauce.
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Add a single layer of frozen ravioli.
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Sprinkle with mozzarella and a bit of Parmesan.
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Repeat layers until ingredients are used up, finishing with a generous layer of sauce and cheese on top.
3. Cook
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly and ravioli are tender.
4. Serve
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Let sit for 5–10 minutes before serving.
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Top with chopped fresh parsley or basil if desired.
🔄 Variations:
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Use meat-filled or spinach & ricotta ravioli for variety.
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Add a layer of ricotta cheese mixed with egg and herbs if you want that traditional lasagna texture.
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Toss in a layer of baby spinach or sautéed mushrooms for extra veggies.
🧊 Storage:
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Keeps in the fridge up to 4 days.
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Freezes well in individual portions for up to 2 months.