Crockpot Ravioli Lasagna
A hands-off, creamy, and cheesy lasagna made in the slow cooker, perfect for stress-free weeknight dinners.
Ingredients
Meat and Sauce
- 1 pound ground beef Cook until browned
- 1 can (24 oz) pasta sauce Your choice of flavor
- 1/2 teaspoon garlic powder For added flavor
- 1/2 teaspoon Italian seasoning Enhances the taste
Pasta and Cheese
- 1 package (25 oz) frozen cheese ravioli No need to thaw
- 1 cup shredded mozzarella cheese For topping
- 1 cup shredded cheddar cheese For topping
- 1/4 cup grated Parmesan cheese For a flavor boost
Instructions
Preparation
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Stir in pasta sauce, garlic powder, and Italian seasoning. Let it simmer for about 5 minutes.
Layering
- In a greased slow cooker, spread a thin layer of the meat sauce.
- Layer half of the frozen ravioli over the sauce.
- Top with half of the remaining meat sauce and half of each cheese.
- Repeat the layers, finishing with a generous layer of cheese on top.
Cooking
- Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
- Serve hot and enjoy!
Notes
For a veggie twist, add sautéed mushrooms or zucchini. Leftovers can be stored in an airtight container for 3-4 days in the fridge and can be frozen for up to 3 months.