Easy Crockpot Ravioli Lasagna is a simple and delicious way to make lasagna without the hassle of layering noodles and dealing with traditional lasagna prep. Instead of lasagna noodles, you use frozen ravioli to create layers of cheesy, meaty goodness. It’s a great meal for busy weeknights or when you want an easy, hands-off dinner. Here’s a recipe for Easy Crockpot Ravioli Lasagna:
Ingredients:
- 1 (25 oz) bag frozen cheese ravioli (or meat-filled if you prefer)
- 1 lb ground beef (or Italian sausage, or a mix of both)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or your favorite pasta sauce)
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh basil (optional, for garnish)
Instructions:
1. Cook the Ground Meat:
- In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the chopped onion and garlic to the meat. Sauté for another 3-5 minutes, until the onion is soft and translucent.
- Pour in the marinara sauce, then add the dried basil, oregano, red pepper flakes, salt, and pepper. Stir everything together and let it simmer for 5-10 minutes to combine the flavors.
2. Prepare the Cheese Mixture:
- In a bowl, mix the ricotta cheese, 1 cup of the shredded mozzarella cheese, and Parmesan cheese. Stir in a pinch of salt and pepper to taste. You can also add some fresh chopped herbs like parsley or basil if you like.
3. Layer the Lasagna in the Crockpot:
- First Layer: Start by spreading a small amount of the meat sauce mixture on the bottom of the crockpot (to prevent sticking).
- Second Layer: Add a layer of frozen ravioli. Don’t worry about thawing them—they’ll cook perfectly in the sauce!
- Third Layer: Spread a generous portion of the ricotta cheese mixture over the ravioli, then top with some of the meat sauce.
- Repeat Layers: Continue layering in this order (ravioli, ricotta mixture, sauce) until you’ve used up all your ingredients. Aim for at least 3 layers, but you can make more if you have enough room in your crockpot.
4. Cook the Lasagna:
- Cover the crockpot and cook on low heat for 3 to 4 hours. If you’re in a rush, you can cook it on high heat for 2 hours, but the low setting gives the best results for a more evenly cooked, tender lasagna.
- Final Touch: In the last 15 minutes of cooking, sprinkle the remaining 1 cup of shredded mozzarella cheese on top, and cover again so the cheese melts.
5. Serve:
- Once the lasagna is done cooking, let it sit for 5-10 minutes before serving to help it set.
- Garnish with fresh basil or parsley if desired, and serve hot!
Tips:
- Ravioli: Using frozen ravioli is the key to making this lasagna quick and easy, but feel free to use cheese or meat-filled ravioli, depending on your preference.
- Meat Options: You can also use ground turkey, chicken, or even a combination of vegetables (such as zucchini or mushrooms) for a vegetarian version.
- Sauce: If you like a saucier lasagna, you can add an extra jar of marinara sauce or even mix in a bit of tomato paste or crushed tomatoes for more depth of flavor.
- Freezing: This dish freezes well! If you have leftovers, you can freeze individual portions of lasagna for an easy future meal. Just let it cool completely before freezing, and reheat in the microwave or oven.
Serving Suggestions:
- Serve your Crockpot Ravioli Lasagna with a simple green salad and garlic bread for a complete Italian-inspired meal.
- A glass of red wine, like Chianti or Merlot, pairs wonderfully with the savory flavors of the lasagna.
Enjoy!
This Easy Crockpot Ravioli Lasagna is perfect for anyone who loves the taste of lasagna but doesn’t want to deal with the time-consuming process of making it traditionally. The slow cooker does all the work, and you get a cheesy, comforting dish with minimal effort!
