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In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks.

Once the beef is fully browned, drain any excess fat from the pan.

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.

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.

Spread about 1 1/2 cups of the meat sauce mixture evenly over the bottom of a 6-quart or larger crockpot.

Arrange a single layer of frozen ravioli over the meat sauce. You may need to slightly overlap them to fit.

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.

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.

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.

Once cooked, turn off the crockpot and let the lasagna rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.


In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks.

Once the beef is fully browned, drain any excess fat from the pan.

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.

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.

Spread about 1 1/2 cups of the meat sauce mixture evenly over the bottom of a 6-quart or larger crockpot.

Arrange a single layer of frozen ravioli over the meat sauce. You may need to slightly overlap them to fit.

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.

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.

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.

Once cooked, turn off the crockpot and let the lasagna rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.
