Easy Crockpot Ravioli Lasagna 🍝🍲
This Easy Crockpot Ravioli Lasagna is the answer when you're craving all the comfort of lasagna without the hassle. The ravioli takes the place of lasagna noodles, making it a breeze to prepare. No layering, no boiling noodles, just easy and delicious! 🧀🍅
Ingredients
- 1 lb ground beef or Italian sausage or plant-based crumbles
- 1 25 oz bag frozen cheese ravioli (no need to thaw!)
- 1 24 oz jar marinara sauce
- 1 15 oz jar Alfredo sauce (or ricotta mixed with milk)
- 2 cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt + pepper to taste
- Optional Add-Ins
- Spinach mushrooms, or zucchini for extra veggies
- Pepperoni slices for a “pizza lasagna” twist
- Red pepper flakes for heat
Instructions
- Brown the ground beef or sausage in a skillet over medium heat. Drain excess grease and season with garlic powder, Italian seasoning, salt, and pepper.
- Spray the crockpot with cooking spray to prevent sticking.
Layer the ingredients in this order:
- Spread ½ cup marinara sauce at the bottom.
- Add ⅓ of the frozen ravioli.
- Spoon over ½ the cooked meat, ½ the Alfredo sauce, and ⅓ of the mozzarella.
- Repeat layers: sauce → ravioli → meat → Alfredo → cheese.
- Top with the remaining ravioli, marinara sauce, and a generous sprinkle of mozzarella.
- Cover and cook on LOW for 3–4 hours or HIGH for 2 hours. Check at the 2-hour mark—ravioli should be tender, and cheese should be melted.
- Let it rest for 10 minutes before serving. Garnish with fresh basil or parsley for extra flavor.
Notes
- No Stick Tip: Spray the crockpot with cooking spray first!
- Crispy Top Hack: Transfer to a baking dish and broil for 3 minutes for bubbly, golden cheese.
- Make Ahead: Assemble layers in the crockpot insert, refrigerate overnight, then cook the next day.
- Freezer Friendly: Store leftovers in freezer-safe containers for up to 3 months. Reheat in the microwave or oven.