Description
This Slow Cooker Ravioli Lasagna is an easy and delicious comfort food dish combining layers of frozen cheese ravioli, savory ground beef, rich marinara sauce, and a blend of cheeses. Perfect for a fuss-free meal, it simmers slowly to melt the cheese and tenderize the ravioli, delivering a hearty, flavorful lasagna without the hassle of traditional layering and baking.
Ingredients
Scale
Meat Sauce
- 1 lb (450g) ground beef (or turkey/chicken for a lighter option)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 1 tablespoon olive oil (for sautéing)
Lasagna Layers
- 1 lb (450g) frozen cheese ravioli (or your preferred variety)
- 2 cups (480ml) marinara sauce (store-bought or homemade)
- 2 cups (240g) shredded mozzarella cheese
- 1 cup (240g) ricotta cheese
- 1/4 cup (60g) grated Parmesan cheese
- 1/4 cup (60ml) water (to add moisture while cooking)
Instructions
- Prepare the Meat Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened and fragrant. Add the ground beef, seasoning it with salt, pepper, dried basil, dried oregano, and red pepper flakes if using. Cook the meat until browned evenly, breaking it up as it cooks. Drain any excess fat from the pan before proceeding.
- Layer the Ingredients in the Slow Cooker: Spread half of the marinara sauce evenly at the bottom of the slow cooker. Arrange a layer of frozen cheese ravioli on top of the sauce. Spoon half of the cooked ground beef mixture over the ravioli. Sprinkle 1 cup of shredded mozzarella and half of the ricotta cheese evenly over the meat. Repeat layering with the remaining marinara sauce, ravioli, beef mixture, mozzarella, and ricotta, finishing with sauce and cheese on top.
- Add Moisture and Cook: Pour 1/4 cup of water around the edges of the slow cooker to help keep the layers moist during cooking. Cover the slow cooker with the lid and cook on the low setting for 4 to 6 hours, or on high for 2 to 3 hours, until the cheese is melted and the ravioli are tender.
- Add Parmesan Cheese: About 10 minutes before serving, sprinkle the grated Parmesan cheese over the top of the cooked lasagna. Cover again and let the Parmesan melt into the hot dish.
- Serve: Once cooked, serve the ravioli lasagna hot, paired nicely with garlic bread or a fresh salad for a complete meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of crushed chili.
- Make sure to layer the ingredients carefully to ensure even cooking.
- Using frozen ravioli saves time and eliminates the need for boiling pasta separately.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
