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Crockpot Ravioli Lasagna

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Crockpot Ravioli Lasagna is a delicious and effortless twist on traditional lasagna. By using cheese-filled ravioli instead of lasagna noodles, this slow cooker dish simplifies meal prep while delivering all the rich, comforting flavors of classic Italian cuisine. Perfect for busy weeknights, this easy crockpot lasagna requires minimal effort but results in a hearty, cheesy, and satisfying meal the whole family will love.

Ingredients

  • 1 pound ground beef
  • 1 tablespoon chopped garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 (24-ounce) jars prepared pasta sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (25-ounce) package frozen cheese ravioli
  • 2 cups shredded mozzarella cheese

Instructions

Prepare the Meat Sauce:

  1. In a large skillet over medium-high heat, cook the ground beef with chopped garlic, garlic powder, salt, and black pepper. Cook until browned, about 5 to 7 minutes. Drain any excess grease.
  2. Stir in the pasta sauce, Italian seasoning, basil, and oregano. Simmer for a few minutes to blend flavors.

Assemble in the Slow Cooker:

  1. Spread a layer of meat sauce on the bottom of the slow cooker.
  2. Add a layer of frozen cheese ravioli.
  3. Repeat layers of meat sauce and ravioli until all ingredients are used, ending with a meat sauce layer.

Cook:

  1. Cover and cook on Low for 3 to 5 hours.
  2. About 45 minutes to 1 hour before serving, sprinkle shredded mozzarella cheese on top, cover, and continue cooking until the cheese is melted and bubbly.

Notes

  • Vegetarian Option: Swap the beef for sautéed vegetables like mushrooms, spinach, or zucchini.
  • Spicy Kick: Use spicy Italian sausage or add red pepper flakes.
  • Cheese Variety: Mix in provolone, ricotta, or Parmesan for extra flavor.
  • Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
  • Reheating: Microwave individual portions or bake at 350°F (175°C) for 20 minutes.