Slow Cooker Ravioli Lasagna
This slow cooker ravioli lasagna layers frozen cheese ravioli with seasoned ground beef, marinara and mozzarella. Cook it on LOW for 4 hours or HIGH for 2–2½ hours, then rest for 10 minutes.
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 nonstick skillet over medium-high heat, cook the ground beef and diced onion with the salt, pepper, garlic powder and oregano until the beef reaches 160°F (71°C). Drain excess fat.
- 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 and cook on LOW for 4 hours or HIGH for 2–2½ hours, until the ravioli are tender and the center reaches 165°F (74°C).
- Turn off the slow cooker and let the ravioli lasagna rest for 10 minutes before serving.
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
Serving: 1servingsCalories: 800kcalCarbohydrates: 53.3gProtein: 35gFat: 43.3gSaturated Fat: 15.8gTrans Fat: 0.7gCholesterol: 92mgSodium: 1500mgFiber: 3.3gSugar: 5.8g
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