Crockpot Ravioli Lasagna

Crockpot Ravioli Lasagna

Ingredients

• 1 lb frozen cheese ravioli

• 1 lb ground beef or Italian sausage

• 1 jar (24–26 oz) marinara or spaghetti sauce

• 1 can (14–15 oz) diced tomatoes, drained (optional)

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• ½ tsp salt & pepper

• 1½–2 cups shredded mozzarella cheese

• ½ cup ricotta cheese (optional but very lasagna-ish)

• ¼ cup grated Parmesan

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Instructions

1. Brown the meat

   • Brown ground beef or sausage in a skillet.

   • Drain excess grease.

2. Mix the sauce

   • In a bowl, combine marinara, diced tomatoes (if using), Italian seasoning, garlic powder, salt, and pepper.

3. Layer in the crockpot

   • Spread a thin layer of sauce on the bottom.

   • Add a layer of frozen ravioli.

   • Sprinkle some cooked meat, dollops of ricotta, and mozzarella.

   • Repeat layers until ingredients are used.

   • Finish with sauce, mozzarella, and Parmesan on top.

4. Cook

   • Cover and cook:

     • Low: 4–5 hours

     • High: 2–3 hours

   • Ravioli should be tender and cheesy.

5. Rest & serve

   • Let sit 10–15 minutes before serving so it sets up.

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Pro tips 🍝

• Don’t thaw the ravioli—frozen works best

• Add spinach or mushrooms between layers for bonus veggies

• Want extra saucy? Add ½ cup water or broth to the sauce

Variations

• Chicken Alfredo Ravioli Lasagna (alfredo sauce + rotisserie chicken)

• Veggie version (cheese ravioli + zucchini + mushrooms)

• Spicy (use hot sausage + red pepper flakes)

If you want this scaled for a small crockpot, dump-and-go freezer version, or oven version, I’ve got you 😉