Description
This Slow Cooker Ravioli Lasagna is an easy, comforting Italian-American dish perfect for busy weeknights. Featuring layers of frozen cheese ravioli, savory meat sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses, it cooks low and slow to yield tender pasta and melted cheese with minimal hands-on time. Garnished with fresh basil or parsley, it’s a flavorful family-friendly meal that reheats beautifully.
Ingredients
Scale
Meat Sauce
- 1 (25 oz) bag frozen cheese ravioli
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheeses
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
Garnish
- Chopped fresh basil or parsley (optional)
Instructions
- Cook the Meat Sauce: In a large skillet over medium heat, brown the ground beef or Italian sausage with the diced onion for about 6–8 minutes until fully cooked. Add the minced garlic and cook for another minute, then drain any excess grease. Stir in the marinara sauce, crushed tomatoes, Italian seasoning, salt, and black pepper. Let it simmer for 5 minutes to meld the flavors together.
- Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick spray to prevent sticking. Spread a thin layer of the cooked meat sauce on the bottom of the slow cooker, creating the base layer for the lasagna.
- Layer the Ravioli and Cheese: Arrange half of the frozen cheese ravioli in a single layer over the sauce. Spoon one-third of the remaining meat sauce over the ravioli, then add dollops of ricotta cheese and sprinkle with a handful of shredded mozzarella. Repeat this layering process with the remaining ravioli, sauce, and cheeses. Finish the top with the remaining mozzarella and grated Parmesan cheese for a golden, cheesy crust.
- Slow Cook the Lasagna: Cover the slow cooker and cook the lasagna on low heat for 4–5 hours. The ravioli should become tender and the cheese melted and bubbly. Avoid removing the lid frequently to maintain heat and cooking time consistency.
- Rest and Garnish: Once cooking is complete, turn off the heat and let the lasagna sit uncovered in the slow cooker for 10–15 minutes before serving. This resting time helps the layers set. Garnish with chopped fresh basil or parsley if desired to add a fresh, herbal note.
Notes
- No need to thaw the frozen ravioli before layering in the slow cooker.
- Feel free to substitute spinach or meat-filled ravioli to diversify the flavors.
- This dish is excellent for meal prep and reheats well for leftovers.
- Use lean ground beef or Italian sausage to reduce fat content if desired.