Description
This Crockpot Ravioli Lasagna is the perfect comforting dish for a busy weeknight. With layers of hearty meat sauce, tender ravioli, and melty cheese, it’s an easy, delicious take on classic lasagna made in the slow cooker.
Ingredients
Units
Scale
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 (16-ounce) package frozen or fresh ravioli (cheese, meat, or vegetable filled)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a skillet over medium-high heat, brown the ground beef (or sausage), breaking it up with a spoon. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Make the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for about 10 minutes, stirring occasionally.
- Layer the Lasagna: In a 6-quart slow cooker, spread a thin layer of the meat sauce on the bottom.
- Add a layer of ravioli (you may need to slightly overlap them).
- In a bowl, combine the ricotta and Parmesan cheese. Spread half of the ricotta mixture over the ravioli.
- Sprinkle with about 1/3 of the mozzarella cheese.
- Repeat layers: sauce, ravioli, remaining ricotta mixture, and another 1/3 of the mozzarella.
- Top with a final layer of sauce and the remaining mozzarella cheese.
- Cook: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, or until the ravioli is tender and the cheese is melted and bubbly. Cooking times may vary depending on your slow cooker.
- Garnish and Serve: Let the lasagna rest for 10-15 minutes before serving. Garnish with chopped fresh parsley.
Notes
- No-Cook Ravioli: If using no-cook ravioli, you may need to add a little extra sauce to ensure they cook properly.
- Vegetarian Option: Omit the meat and use vegetable broth in the sauce. Add vegetables like mushrooms, spinach, or bell peppers to the sauce.
- Cheese Variations: Use a mix of cheeses, such as provolone, Monterey Jack, or a blend of Italian cheeses.
- Layering: Feel free to adjust the layering to your preference. You can add more or fewer layers of ravioli, sauce, and cheese.
- Thickening: If the sauce is too thin after cooking, you can remove the lid during the last hour of cooking to allow some of the liquid to evaporate. You could also mix a tablespoon of cornstarch with a couple of tablespoons of cold water and stir that into the sauce during the last half hour of cooking.
- Serving: To make serving easier, you can cut the lasagna into squares while it’s still in the slow cooker.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg