Crockpot Ravioli Lasagna

 Crockpot Ravioli Lasagna

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH

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Ingredients:

1 (25 oz) bag frozen cheese ravioli (do not thaw)

1 lb ground beef (or Italian sausage)

1 (24 oz) jar marinara sauce (or your favorite pasta sauce)

1 cup ricotta cheese (optional, for added creaminess)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

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Instructions:

1. Brown the meat:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Stir in garlic powder, Italian seasoning, salt, pepper, and the marinara sauce. Heat through.

2. Layer in the crockpot:

Spread a thin layer of meat sauce on the bottom of your crockpot.

Add a single layer of frozen ravioli (about 1/3 of the bag).

Spoon dollops of ricotta (if using), then sprinkle a handful of mozzarella and a bit of Parmesan.

Repeat layers: sauce, ravioli, cheeses—ending with a generous layer of mozzarella and Parmesan on top.

3. Cook:

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly.

4. Serve:

Let it rest 10–15 minutes before serving. Garnish with chopped parsley or basil if desired.

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Pro Tips:

Use meat or spinach ravioli if you want to switch it up.

Double the cheese for a

n ultra-gooey version.

Leftovers reheat beautifully and freeze well.