Slow Cooker Ravioli Lasagna
This Slow Cooker Ravioli Lasagna combines layers of tender ravioli, seasoned ground beef, marinara sauce, and melted mozzarella cheese for a comforting, hands-off meal. Perfect for weeknights or potlucks!
Ingredients
- 25 oz frozen ravioli 5 cheese, do not thaw
- 1 lb ground beef can use mild sausage as alternative
- 1 cup white onion diced
- 1/2 tsp salt for seasoning
- 1/4 tsp pepper for seasoning
- 1/4 tsp garlic powder for seasoning
- 1/2 tsp dried leaf oregano not ground
- 24 oz marinara sauce I prefer Rao’s
- 8 oz shredded mozzarella cheese about 2 cups
Instructions
- In a medium-sized non-stick skillet over medium-high heat, add ground beef and diced onion. Season with salt, pepper, garlic powder, and dried oregano. Cook until the beef is browned and onions are translucent. Leave a few tablespoons of juices in the skillet to keep the mixture moist.
- Spray the inside of the slow cooker with non-stick spray to prevent sticking.
- First layer: Pour half of the marinara sauce into the bottom of the slow cooker. Second layer: Arrange half of the frozen ravioli over the marinara sauce. Third layer: Spread all of the cooked ground beef and onion mixture over the ravioli. Fourth layer: Add the remaining ravioli on top of the beef mixture. Fifth layer: Pour the remaining marinara sauce over the ravioli. Sixth layer: Sprinkle shredded mozzarella cheese over the top.
- Cover the slow cooker and set to cook on LOW for 4 hours, allowing flavors to meld and the cheese to melt.
- After 4 hours, ensure the ravioli is tender and the cheese is melted and bubbly. Turn off the slow cooker and let the lasagna rest for about 10 minutes. Serve and enjoy!
Notes
This dish is perfect with a side of garlic bread and a green salad. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories: 500kcal
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