Crockpot Ravioli Lasagna
A simple and delicious dump-and-go lasagna made in your slow cooker using frozen ravioli and meat sauce.
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (24 ounce) package frozen cheese ravioli
- 1 (24 ounce) jar marinara sauce
- 1 pound ground beef, cooked and drained
- 1 (8 ounce) package shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Spread half of the frozen ravioli in the bottom of your slow cooker.
- Pour half of the marinara sauce over the ravioli.
- Sprinkle half of the cooked ground beef over the sauce.
- Repeat the layers with the remaining ravioli, marinara sauce, and ground beef.
- Cover and cook on LOW for 3 to 4 hours, or until the ravioli is tender.
- Remove the lid and sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Cover again and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Notes
- To prevent the ravioli from becoming mushy, do not overcook. Check for tenderness after 3 hours on LOW.
- You can substitute ground turkey or Italian sausage for the ground beef.
- For a vegetarian option, omit the meat and use an extra jar of marinara sauce.
- If you don’t have frozen ravioli, you can use fresh, but reduce the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg