This dish layers frozen cheese ravioli with cooked beef and sauce. The slow cooker melts the cheese and blends the flavors. It is great for busy days and for people who like soft, cheesy pasta.
Why make this recipe
This Crockpot Ravioli Lasagna is an easy, warm meal. It needs little work. You can set the slow cooker and do other things while it cooks. It feeds a family and feels like a real lasagna. For another simple comfort dish idea, try cheesy rice the ultimate comfort food.
How to make Crockpot Ravioli Lasagna
Brown the meat first. Mix the sauce and spices with the meat. Put a thin layer of sauce in the slow cooker. Add frozen ravioli in one layer. Top with more sauce and cheeses. Repeat to make two layers. Cook on low until hot and the cheese melts. Let it rest a few minutes before serving.
Ingredients :
- 1 pound ground beef
- 1 can (24 oz) pasta sauce
- 1 package (25 oz) frozen cheese ravioli
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Directions :
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Stir in pasta sauce, garlic powder, and Italian seasoning. Simmer for 5 minutes.
- In a greased slow cooker, spread a thin layer of the meat sauce.
- Layer half of the frozen ravioli over the sauce.
- Top with half of the remaining meat sauce and half of each cheese.
- Repeat layers, finishing with cheese on top.
- Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
- Serve hot and enjoy!
How to serve Crockpot Ravioli Lasagna
Cut into squares and lift out with a wide spatula. Serve with a simple salad or steamed vegetables. For a fuller comfort-food plate, serve with a side like smoked mac and cheese.
How to store Crockpot Ravioli Lasagna
Cool the dish to room temperature. Put it in an airtight container. Keep in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts. You can also freeze for up to 2 months. Thaw in the fridge before reheating.
Tips to make Crockpot Ravioli Lasagna
- Brown and drain the beef well to avoid extra grease.
- Use a nonstick spray or a bit of oil to grease the slow cooker.
- Do not lift the lid often; keep the heat steady.
- If your slow cooker runs hot, check at 3.5 hours to avoid overcooking.
- Let it rest 5 minutes after cooking so it holds its shape.
Variation
- Use ground turkey or Italian sausage instead of beef.
- Swap part of the meat sauce for marinara with herbs for more flavor.
- Add a layer of fresh spinach or sliced mushrooms for more veggies.
- Use different cheeses like provolone or fontina for a new taste.
FAQs
Q: Can I use fresh ravioli instead of frozen?
A: Yes. Fresh ravioli will cook faster. Check after 2-3 hours on low.
Q: Do I have to brown the ground beef first?
A: It is best to brown it. Browning adds good flavor and removes extra fat.
Q: Can I make this vegetarian?
A: Yes. Skip the beef and add a cup of cooked lentils or extra vegetables with the sauce.
Q: How do I know when it is done?
A: The cheese should be melted and the ravioli heated through. A food thermometer should read about 165°F in the center.
Q: Can I double the recipe?
A: You can, but use a large slow cooker and layer carefully so it heats evenly.
Conclusion
For more slow cooker dinner ideas and simple recipes, see this collection of easy dinners at Dinner – Recipe by Clara. If you want a classic lasagna method to compare, check this detailed lasagna guide at The Best Lasagna Recipe Ever.
Crockpot Ravioli Lasagna
Ingredients
Meat Sauce
- 1 pound ground beef Browned and drained
- 1 can (24 oz) pasta sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Layers
- 1 package (25 oz) frozen cheese ravioli
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Stir in pasta sauce, garlic powder, and Italian seasoning. Simmer for 5 minutes.
- In a greased slow cooker, spread a thin layer of the meat sauce.
- Layer half of the frozen ravioli over the sauce.
- Top with half of the remaining meat sauce and half of each cheese.
- Repeat layers, finishing with cheese on top.
Cooking
- Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
Serving
- Cut into squares and lift out with a wide spatula. Serve with a simple salad or steamed vegetables.