Randy’s Slow Cooker Ravioli Lasagna
This recipe transforms classic lasagna into a simple slow cooker meal.Ravioli replaces traditional pasta layers for convenience.Rich meat sauce and melted cheese create a comforting dish.It requires minimal prep and no pre-boiling of noodles.Perfect for busy days or relaxed family dinners.Delivers classic Italian flavors with modern ease.
Ingredients
- 1 (25 oz) bag frozen cheese ravioli
- 1 lb ground beef (or Italian sausage)
- 1 jar (24 oz) marinara sauce
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Cook the meat: In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat.
- Add garlic and cook for 1 minute.
- Stir in marinara sauce, crushed tomatoes, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
- Grease the slow cooker lightly with oil or cooking spray.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Once done, let it rest for 10–15 minutes before serving.
- Garnish with fresh herbs and serve warm.
Notes
- No need to thaw ravioli before using.
- Use lean meat to reduce grease.
- You can substitute cottage cheese for ricotta.
- Add spinach or mushrooms for extra nutrition.
- Avoid overcooking to prevent mushy texture.
- Use a liner for easy cleanup.
- Works well with both beef and sausage.
- Let it rest before slicing for better layers.