Description
This Crockpot Ravioli Lasagna combines the comforting flavors of traditional lasagna with the convenience of a slow cooker. It features layers of frozen ravioli, marinara sauce, cheese, and optional meat for a hearty and satisfying meal.
Ingredients
1 bag frozen cheese ravioli
1 jar marinara sauce (about 24 oz)
1 lb ground beef or Italian sausage (optional for a meaty version)
1 medium onion, chopped
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
- In a skillet, cook the ground beef or sausage (if using) over medium heat until browned. Drain any excess fat and set aside.
- In the same skillet, sauté the chopped onion and minced garlic until softened, about 2-3 minutes.
- In the slow cooker, layer half of the frozen ravioli, followed by half of the marinara sauce, half of the cooked meat mixture, half of the ricotta, half of the mozzarella, and half of the Parmesan. Sprinkle with basil, oregano, salt, and pepper.
- Repeat the layers with the remaining ingredients.
- Cover and cook on low for 4-5 hours, or until the ravioli is tender and the cheese is melted and bubbly.
- Serve hot, and enjoy!
Notes
- Vegetarian Version: Omit the meat and add extra vegetables like spinach, zucchini, or bell peppers.
- For a spicier kick, add red pepper flakes to the sauce.
- If you love cheese, add extra mozzarella or even provolone for a gooey texture.
- This recipe can be made ahead and refrigerated overnight before cooking.
- Freezes well for up to 3 months. Reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
