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Crockpot Ravioli Lasagna

A delicious and easy twist on traditional lasagna, this crockpot ravioli version delivers all the classic Italian flavors with minimal effort. Layers of cheese ravioli, savory meat sauce, and melty cheese create a comforting meal perfect for busy weeknights.

 

  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 pound lean ground beef or Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 24 ounces marinara sauce or pasta sauce
  • 14.5 ounces canned diced tomatoes, drained
  • 1 ½ teaspoons Italian seasoning
  • Salt and pepper to taste
  • 25 ounces frozen cheese ravioli (do not thaw)
  • 2 ½ cups shredded mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Brown the Meat Mixture: In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Break the meat into small pieces as it cooks to ensure even distribution in the final dish. Once fully cooked, drain off any excess fat to keep your dish from becoming greasy.
  2. Prepare the Sauce: Add marinara sauce, drained tomatoes, and Italian seasoning to the skillet with the meat mixture. Stir well to combine all ingredients. Allow the sauce to simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. This reduces some of the liquid and concentrates the flavors. Season with additional salt and pepper according to your taste preferences.
  3. Prepare the Slow Cooker: Spray the inside of a 6-quart crockpot with cooking spray to prevent sticking and make cleanup easier.
  4. Layer the Ingredients: Add 1 cup of the meat sauce to the bottom of the slow cooker, spreading it evenly to create a base. Top with half of the frozen ravioli, arranging them in a single layer. Cover with 2 cups of sauce, spreading evenly, then sprinkle with 1¼ cups of mozzarella cheese. Repeat with the remaining ravioli, the rest of the sauce, and the remaining mozzarella cheese. Finish by sprinkling Parmesan cheese over the top.
  5. Cover and Control Moisture: Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese. This will help absorb excess moisture during cooking and prevent the dish from becoming watery.
  6. Slow Cook: Cover the crockpot with its lid (over the paper towels) and cook on low for 3 to 4 hours. The dish is done when the ravioli is tender and the cheese is melted and bubbly.
  7. Rest Before Serving: Once cooked, turn the slow cooker off, remove the lid and paper towels, and let the dish rest for 15 to 20 minutes before serving. This resting period allows the layers to set and makes it easier to portion and serve.

Notes

  • You can substitute ground turkey or plant-based meat alternatives for a lighter option.
  • For extra flavor, mix some Italian herbs, red pepper flakes, or fresh basil into the cheese layers.
  • The paper towel trick is essential to prevent excess moisture from making your dish soggy.
  • This dish can be prepared ahead of time and refrigerated before cooking. Add an extra 30 minutes to the cooking time if starting from cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Author: bestfeed
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 420
  • Sugar: 8g
  • Sodium: 890mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

Find it online: https://bestfeed.us/crockpot-ravioli-lasagna-the-ultimate-slow-cooker-comfort-with-layered-pasta-excellence/