Crockpot Ravioli Lasagna

Easy Slow Cooker Ravioli Lasagna

Ingredients (Serves 6)

• The Pasta & Sauce:
  • 1 package (24 to 25 oz) frozen cheese ravioli (do not thaw)
  • 1 jar (24 oz) of your favorite marinara or pasta sauce
  • 1 can (15 oz) crushed tomatoes or tomato sauce (for extra moisture)
• The Meat (Optional):
  • 1 lb lean ground beef or Italian sausage, browned and drained (skip if keeping it vegetarian)
• The Cheese Filling:
  • 15 oz (1 tub) whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • $\frac{1}{2}$ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • $\frac{1}{2}$ tsp garlic powder
  • Salt and black pepper to taste

Step-by-Step Instructions

1. Mix the Cheese Layer:
   • In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth and well blended.
2. Prep the Sauce:
   • In a separate bowl, mix your jar of marinara sauce with the canned crushed tomatoes so there is enough liquid for the frozen ravioli to cook properly without drying out. (If using cooked ground beef or sausage, stir it directly into the sauce now).
3. Layer the Slow Cooker:
   • First layer: Spread about $\frac{1}{2}$ cup of the meat sauce into the bottom of a greased 6-quart slow cooker.
   • Second layer: Arrange a single layer of frozen ravioli over the sauce, overlapping slightly to cover the bottom.
   • Third layer: Drop dollops of the ricotta mixture over the ravioli and spread gently, then sprinkle with a little mozzarella.
   • Repeat: Continue layering sauce, ravioli, and the cheese mixture until you run out of ingredients, finishing with a final layer of ravioli topped generously with the remaining sauce and the rest of the mozzarella cheese.
4. Slow Cook:
   • Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 to 2.5 hours) until the ravioli is tender, the edges are bubbling, and the cheese on top is completely melted and golden.
5. Rest Before Serving:
   • Turn off the slow cooker and let the lasagna rest uncovered for 10 to 15 minutes before scooping. This allows the sauce and melted cheeses to set up so it doesn’t fall apart when plating!

Pro Tip: Don’t use fresh or refrigerated pasta sheets for this specific slow cooker method unless adjusted for time—frozen ravioli holds its structure best during the 3-to-4-hour slow cook without turning mushy!