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Delicious Crockpot Ravioli Lasagna, freshly prepared and ready to serve

Comforting Crockpot Ravioli Lasagna

Enjoy a delicious and comforting Crockpot Ravioli Lasagna with minimal effort. This dish features layers of meat sauce, cheesy ravioli, and a creamy ricotta mixture, all cooked to perfection in your slow cooker.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • large skillet
  • medium bowl
  • 6-quart (or larger) slow cooker

Ingredients
  

Meat Sauce

  • 1 pound Ground Beef or Italian Sausage lean
  • 1 medium Onion chopped
  • 2-3 cloves Garlic minced
  • 24-28 ounce jar Marinara Sauce
  • 1 teaspoon Italian Seasoning
  • Salt To taste
  • Black Pepper To taste

Ravioli Layers

  • 20-25 ounce bag Frozen Cheese Ravioli
  • 15 ounces Ricotta Cheese whole milk
  • 1 Egg large
  • 1/2 cup Parmesan Cheese grated, plus more for serving
  • 2 cups Mozzarella Cheese shredded, divided

Garnish (Optional)

  • Fresh Parsley or Basil

Instructions
 

Preparation

  • Brown the ground beef or Italian sausage and chopped onion in a large skillet, then drain excess fat. Stir in minced garlic and cook for about 1 minute until fragrant.
  • Add marinara sauce, Italian seasoning, salt, and pepper to the skillet, stirring well. Simmer gently for 5-10 minutes to combine flavors.
  • In a separate bowl, combine ricotta cheese, egg, and 1/4 cup grated Parmesan cheese. Mix thoroughly until smooth.

Assembling and Cooking

  • Spoon approximately 1 cup of the meat sauce into the bottom of a 6-quart or larger slow cooker.
  • Arrange about half of the frozen ravioli in a single layer over the sauce.
  • Dollop spoonfuls of the ricotta mixture over the ravioli, spreading evenly. Top with half of the remaining meat sauce and 1 cup of shredded mozzarella.
  • Repeat the layering with the remaining frozen ravioli and meat sauce. Finish with the remaining 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until ravioli are tender and cheese is bubbly.

Serving

  • After cooking, turn off the slow cooker and let the lasagna rest for 10-15 minutes with the lid on.
  • Optionally, garnish with fresh chopped parsley or basil before serving.

Notes

For best results, do not overcrowd the slow cooker. If you have a smaller slow cooker, you may need to adjust the quantities or use fewer layers. The resting time is crucial for the lasagna to set properly and make it easier to serve. If using Italian sausage, ensure it is fully cooked before combining with the marinara sauce.