Using ravioli to make lasagna is the easiest meal ever, as the ravioli acts as the noodle and the ricotta layers! This slow cooker ravioli lasagna is my family’s favorite meal.
Equipment
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Slow Cooker – 5 quart or larger
Ingredients
- 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
- 1 lb. ground beef (can use mild sausage)
- 1 cup white onion diced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. dried leaf oregano (not ground)
- 24 oz. marinara sauce (I use Rao’s)
- 8 oz. shredded mozzarella cheese (2 cups)
How To Make Slow Cooker Ravioli Lasagna
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In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
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Spray the slow cooker with non-stick spray.
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Add half of the marinara sauce to the bottom of the slow cooker.
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Add HALF of the bag of ravioli on top of that sauce.
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Add all of the ground beef mixture over the ravioli.
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Add the remaining ravioli over the meat.
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Pour over the remaining sauce.
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Sprinkle over the mozzarella cheese.
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Place the lid on the slow cooker. Cook on LOW for 4 hours.
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Serve and enjoy!
Notes
Should I thaw the ravioli?
- Do not thaw the ravioli.
- This recipe has been tested over and over with frozen ravioli and will work perfectly.
Can I use refrigerated-style instead of frozen ravioli?
- I recommend using frozen for this recipe if at all possible.
- If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.
