Ravioli Lasagna in a Slow Cooker Recipe
This comforting Ravioli Lasagna combines the hearty flavors of traditional lasagna with the convenience of frozen cheese ravioli. Ground beef is simmered with marinara sauce and tomatoes, layered with ravioli and cheeses in a slow cooker, and cooked to perfection for a cozy, cheesy casserole that’s perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Meat Sauce
- 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
Lasagna Layers
- 25 ounces frozen cheese ravioli (do not thaw)
- 2 ½ cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
Instructions
- Brown the meat and aromatics: In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the meat is no longer pink. Drain any excess fat to ensure a lean sauce.
- Simmer the sauce: Stir in the marinara sauce, drained diced tomatoes, and Italian seasoning. Let the mixture simmer uncovered over medium heat for 5 to 7 minutes or until it thickens slightly. Adjust seasoning with salt and pepper as desired.
- Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
- Layer the lasagna: Spoon 1 cup of the meat sauce into the bottom of the slow cooker. Add half of the frozen ravioli evenly over the sauce, then cover with 2 cups more of the sauce and 1 ¼ cups of shredded mozzarella cheese. Repeat with the remaining ravioli, sauce, and mozzarella. Finish by sprinkling the Parmesan cheese on top.
- Prevent excess moisture: Place a double layer of paper towels over the slow cooker, ensuring it does not touch the cheese, to absorb extra moisture during cooking.
- Cook the lasagna: Cover the slow cooker with the lid and cook on low for 3 to 4 hours until the ravioli are tender and the cheese is melted and bubbly.
- Rest and serve: Turn off the slow cooker, remove the lid, and let the lasagna rest for 15 to 20 minutes before serving. This allows the layers to set for easier slicing and serving.
Notes
- Do not thaw the frozen ravioli before layering; this helps maintain texture and prevents overcooking.
- Using a double layer of paper towels on top helps manage steam and keeps the cheese from becoming too watery.
- You can substitute ground turkey or chicken for a leaner variation.
- For added flavor, sprinkle some fresh basil or parsley before serving.
- Adjust cooking time based on your slow cooker model; check for doneness at 3 hours to avoid overcooking.
Keywords: Ravioli lasagna, slow cooker lasagna, easy dinner, cheesy casserole, comfort food
