Description
A comforting and easy Slow Cooker Ravioli Lasagna recipe featuring layers of frozen ravioli, seasoned ground beef, marinara sauce, and melted mozzarella cheese. This no-fuss dish combines the flavors of classic lasagna with the convenience of slow cooking, perfect for a hearty family meal.
Ingredients
Scale
Meat Mixture
- 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)
Slow Cooker Layers
- 25 oz. frozen ravioli (5 cheese recommended), DO NOT THAW
- 24 oz. marinara sauce (Rao’s recommended)
- 8 oz. shredded mozzarella cheese (about 2 cups)
Instructions
- Brown the Meat and Onions: In a medium-sized non-stick skillet over medium-high heat, add the ground beef and diced onion. Season with salt, pepper, garlic powder, and dried leaf oregano. Cook until the meat is browned, leaving a few tablespoons of liquid in the pan to keep the mixture moist.
- Prepare the Slow Cooker: Spray the inside of the slow cooker with non-stick spray to prevent sticking during cooking.
- Layer Ingredients: Pour half of the marinara sauce into the bottom of the slow cooker. Spread half of the frozen ravioli over the sauce. Top with the entire ground beef mixture. Add the remaining ravioli on top of the meat. Finally, pour over the remaining marinara sauce evenly.
- Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top layer.
- Cook: Place the lid on the slow cooker and cook on LOW heat for 4 hours, allowing flavors to meld and the cheese to melt.
- Serve: Once cooked, serve warm and enjoy this simple, hearty slow cooker ravioli lasagna.
Notes
- Do not thaw the frozen ravioli before adding to the slow cooker to prevent mushiness.
- Keeping some liquid in the browned meat helps maintain moisture in the dish.
- You can substitute ground beef with mild sausage for a different flavor profile.
- Using high-quality marinara sauce like Rao’s enhances the overall taste.
- Slow cooking on LOW ensures the ravioli cooks through without overcooking the cheese.
