Here’s a super simple and delicious Crockpot Ravioli Lasagna — all the cozy, cheesy goodness of lasagna, but with frozen ravioli and no layering stress. Just dump, set, and enjoy!
🍝🧀 Crockpot Ravioli Lasagna
🕒 Prep Time: 10 min
🕒 Cook Time: 4 hours on LOW
🍽️ Serves: 6–8
📦 Kid-friendly, freezer-friendly, and no-boil!
🧂 Ingredients:
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1 (25 oz) bag frozen cheese ravioli (keep frozen, no need to thaw)
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1 lb ground beef (or Italian sausage)
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1 jar (24–26 oz) marinara or pasta sauce
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1 can (14.5 oz) diced tomatoes, drained (optional for extra sauciness)
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2 cups shredded mozzarella cheese
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1/2 cup Parmesan cheese
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1 tsp Italian seasoning
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Salt & pepper, to taste
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Fresh basil or parsley, for garnish (optional)
🔪 Instructions:
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Brown the Meat:
In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Stir in marinara sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Simmer 2–3 minutes. -
Layer in the Crockpot:
Spray slow cooker with nonstick spray. Layer half of the frozen ravioli on the bottom.
Spoon over half the meat sauce, then sprinkle with half the mozzarella and Parmesan.
Repeat layers: ravioli → sauce → cheese. -
Cook:
Cover and cook on LOW for 4 hours or until ravioli is tender and the cheese is melted and bubbly. -
Serve:
Let sit for 10–15 minutes before serving. Garnish with fresh basil or parsley if desired.
🍴 Tips & Variations:
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Meatless option: Skip the beef and use a spinach and ricotta ravioli with marinara.
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Creamy version: Mix 1/2 cup ricotta or cottage cheese into each cheese layer.
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Add veggies: Layer in baby spinach, sautéed mushrooms, or zucchini slices.