Crockpot Ravioli Lasagna
Crockpot Ravioli Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 24 ounces pasta sauce, 1 jar, your favorite brand
- 1 cup water
For the Layers
- 25 ounces frozen ravioli, about 2 bags, cheese or meat filled
- 15 ounces ricotta cheese, 1 container, whole milk
- 2 cups mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks.
⏱️ 8 min
- 2
Once the beef is fully browned, drain any excess fat from the pan.
⏱️ 2 min
- 3
Return the skillet to the heat and season the browned ground beef with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir well to combine.
⏱️ 1 min
- 4
Pour the jar of pasta sauce into the skillet with the seasoned beef. Add 1 cup of water to the empty pasta sauce jar, shake it to get any remaining sauce, and then pour the water into the skillet. Stir the meat sauce mixture thoroughly.
⏱️ 3 min
- 5
Spread about 1 1/2 cups of the meat sauce mixture evenly over the bottom of a 6-quart or larger crockpot.
⏱️ 2 min
- 6
Arrange a single layer of frozen ravioli over the meat sauce. You may need to slightly overlap them to fit.
⏱️ 1 min
- 7
Spoon about half of the ricotta cheese in dollops over the ravioli layer, then gently spread it out. Sprinkle about 1 cup of shredded mozzarella cheese over the ricotta.
⏱️ 1 min
- 8
Repeat the layers: add another layer of meat sauce, followed by the remaining frozen ravioli, then the remaining ricotta cheese, and finally the remaining shredded mozzarella cheese.
⏱️ 2 min
- 9
Place the lid on your crockpot. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the ravioli are tender and the cheese is melted and bubbly.
⏱️ 240 min
- 10
Once cooked, turn off the crockpot and let the lasagna rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Ravioli Lasagna
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 24 ounces pasta sauce, 1 jar, your favorite brand
- 1 cup water
For the Layers
- 25 ounces frozen ravioli, about 2 bags, cheese or meat filled
- 15 ounces ricotta cheese, 1 container, whole milk
- 2 cups mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks.
⏱️ 8 min - 2
Once the beef is fully browned, drain any excess fat from the pan.
⏱️ 2 min - 3
Return the skillet to the heat and season the browned ground beef with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Stir well to combine.
⏱️ 1 min - 4
Pour the jar of pasta sauce into the skillet with the seasoned beef. Add 1 cup of water to the empty pasta sauce jar, shake it to get any remaining sauce, and then pour the water into the skillet. Stir the meat sauce mixture thoroughly.
⏱️ 3 min - 5
Spread about 1 1/2 cups of the meat sauce mixture evenly over the bottom of a 6-quart or larger crockpot.
⏱️ 2 min - 6
Arrange a single layer of frozen ravioli over the meat sauce. You may need to slightly overlap them to fit.
⏱️ 1 min - 7
Spoon about half of the ricotta cheese in dollops over the ravioli layer, then gently spread it out. Sprinkle about 1 cup of shredded mozzarella cheese over the ricotta.
⏱️ 1 min - 8
Repeat the layers: add another layer of meat sauce, followed by the remaining frozen ravioli, then the remaining ricotta cheese, and finally the remaining shredded mozzarella cheese.
⏱️ 2 min - 9
Place the lid on your crockpot. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the ravioli are tender and the cheese is melted and bubbly.
⏱️ 240 min - 10
Once cooked, turn off the crockpot and let the lasagna rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min