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.
I’ve tried using raw noodles (dried) in the slow cooker, and they always turn out chalky. There is something magical about how they make frozen ravioli noodles. Since frozen ravioli isn’t dried dough and instead has fresh dough, it cooks up perfectly in the slow cooker. No need to use uncooked lasagna noodles for this recipe.
You will love my version of lazy lasagna, and in fact, I know you’ll put this on your dinner menu often. This is a very comforting casserole! There is no need to add ricotta or cottage cheese to this dish; the ravioli has it covered in its cheese mixture filling. You may also like my slow cooker white lasagna soup.
A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.
Crockpot Ravioli Lasagna
Ingredients:
Frozen Cheese Ravioli
Parmesan Cheese, shredded
Mozzarella Cheese
1 jar of your favorite Pasta Sauce
1 lb of Ground Beef, browned and drained (feel free to use 2 lbs for extra meatiness)
Instructions:
Begin by preparing your crockpot. Add a thin layer of pasta sauce at the bottom to prevent sticking.
Start layering your ingredients in the crockpot in the following order: ravioli, browned ground beef, shredded Parmesan cheese, mozzarella cheese, and pasta sauce. Repeat these layers until all your ingredients are used up, ensuring that you finish with a layer of sauce and cheese on top.
Set your crockpot to cook on high for 2 hours or low for 4 hours. This allows the ravioli to cook through and the cheese to become beautifully melted and bubbly.
Once cooked, serve hot and enjoy the delightful flavors of this easy-to-make Crockpot Ravioli Lasagna.