Cheesy Crockpot Ravioli Lasagna (Printable Version)
Tender ravioli layered with a rich meat sauce, creamy cheeses, and herbs slow-cooked to cheesy perfection.
# Everything You’ll Need:
→ Meat Sauce
01 -
1 lb ground beef
02 -
1/2 cup diced onion
03 -
3 cloves garlic, minced
04 -
2 cups marinara sauce
05 -
1 tablespoon olive oil
06 -
Salt and pepper, to taste
→ Cheese Mixture
07 -
1 cup ricotta cheese
08 -
1 cup shredded mozzarella cheese, divided
09 -
1/2 cup grated Parmesan cheese, divided
10 -
2 tablespoons fresh basil, chopped
11 -
1 tablespoon fresh oregano, chopped
→ Pasta
12 -
1 package (about 20 oz) frozen ravioli
# Steps to Cook:
01 -
Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned, about 5 to 7 minutes.
02 -
Add diced onion and minced garlic to the beef. Cook until onion is translucent and garlic is fragrant, about 3 to 4 minutes. Season with salt and pepper.
03 -
Stir marinara sauce into the meat mixture and let simmer for 5 minutes to meld flavors and thicken slightly. Remove from heat.
04 -
In a medium bowl, combine ricotta, half the mozzarella, half the Parmesan, chopped basil, and oregano. Mix until smooth and creamy.
05 -
Spread a thin layer of meat sauce on the crockpot bottom. Add a single layer of frozen ravioli over the sauce. Dollop and spread ricotta mixture over ravioli, then top with meat sauce. Repeat layering ending with meat sauce.
06 -
Sprinkle the remaining mozzarella and Parmesan cheeses over the final meat sauce layer.
07 -
Cover and cook on low for 4 to 5 hours until ravioli is tender and cheese is melted and bubbly.
08 -
Turn off the cooker and let stand for 10 minutes to firm up the layers for easier slicing.
# Extra Suggestions:
01 -
Using frozen ravioli eliminates the need to boil pasta sheets, simplifying preparation without sacrificing flavor or texture.