Description
Let’s be real—lasagna is amazing, but who really has time to boil noodles, layer everything perfectly, and babysit it in the oven? That’s where this Crockpot Ravioli Lasagna comes in.
Ingredients
Scale
For the Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Lasagna Layers:
- 1 package (25 oz) frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for extra creaminess)
- 1 teaspoon dried basil (for garnish)
Instructions
Step 1: Make the Meat Sauce
- In a skillet over medium heat, cook the ground beef (or sausage) until browned. Drain excess grease.
- Add the onion and garlic, cooking for another 2 minutes until fragrant.
- Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes, then remove from heat.
Step 2: Layer in the Crockpot
- Grease the slow cooker with a bit of cooking spray.
- Spread a thin layer of the meat sauce at the bottom.
- Add a layer of frozen ravioli, followed by more meat sauce, ricotta (if using), and shredded mozzarella.
- Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
Step 3: Slow Cook to Perfection
- Cover and cook on LOW for 4-6 hours or until the ravioli is tender and everything is hot and bubbly.
- Sprinkle with Parmesan cheese and dried basil, then serve!