Make this easy, meaty Slow Cooker Ravioli Lasagna on a busy day and enjoy the flavors of lasagna without the work.
Jump to Recipe
I love a meaty, cheesy, saucy lasagna baked in the oven, but I don’t necessarily love the effort involved in making it. When the day calls for a hands-off slow cooker meal (but you still want lasagna), let store-bought ravioli stand in for some of the layers. This semi-homemade recipe will greet you with the warm aroma of an Italian restaurant.
How to make Ravioli Lasagna in a Crock-Pot
While this is a slow cooker recipe, we start by making a homemade meat sauce on the stove top. Start by browning ground beef, then adding crushed tomatoes, tomato sauce, and Italian spices. Layer the sauce, store-bought ravioli, and two kinds of cheese into the Crock-Pot and let everything simmer together until it reaches the proper temperature. You can cook it more quickly by setting the Crock-Pot on high, or give it more time for the flavors to meld by cooking it on low.
Ravioli Lasagna Variations:
First, you can create a lot of variety, just by changing the type of ravioli you use.
You can also make this a meatless lasagna, by leaving out the ground beef.
Prep-Ahead Tips:
You can brown ground beef in advance and store it for 3 or 4 days in the refrigerator. I will sometimes cook extra ground beef when I’m making a different recipe, allow it to cool, then store it in an airtight container or freezer bag in the freezer for up to 3 months. When you’re ready to make Crock-Pot Ravioli Lasagna, just let it thaw in the refrigerator the night before and it will be ready to use.
In fact, you could take it a step further and make the whole sauce (browned ground beef, tomatoes, and seasonings). Allow it to cool completely, then store it in the freezer for up to 3 months. The night before you want to make this dish, move the container to the refrigerator to thaw. The next day, the sauce will be ready to layer right into your Crock-Pot!
Slow Cooker Ravioli Lasagna Recipe
All the luscious, layered goodness of traditional lasagna but easier and cheesier with premade ravioli and a homemade meat sauce that simmers in the slow cooker until the flavors are perfectly melded.
Ingredients:
- 2 pounds ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can tomato sauce
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons honey
- 2 (12 ounce) packages cheese-stuffed frozen ravioli
- 12 slices provolone
- 2 cups mozzarella
Tools:
Crock-Pot or slow cooker
Directions:
1. In a large skillet, brown the ground beef.
2. Add the tomatoes, tomato sauce, water, oregano, basil, parsley, garlic powder, onion powder, salt, pepper, and honey to the ground beef. Stir to combine. Cook over medium-high heat for 5 to 10 minutes or until it just starts to boil.
3. Spray the inside of the slow cooker with non-stick cooking spray. Ladle a scoop of the meat sauce into the slow cooker.
4. Add a layer of frozen ravioli.
5. Ladle more meat sauce over the ravioli, layer four slices of provolone, and then sprinkle mozzarella over the provolone.
6. Repeat each layer until all the ingredients are used, topping everything off with a final layer of cheese.
7. Place the lid on the slow cooker. Cook on low for 4 hours or on high for 2-2 1/2 hours, or until a thermometer inserted through the ravioli reaches 165 degrees.
How to Store Leftovers
Store any leftover Crock-Pot Lasagna in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Let the ravioli lasagna cool completely, then transfer it to freezer-safe container. Leave an inch of space at the top of the container for expansion. It can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.
How to Thaw Slow Cooker Ravioli Lasagna
Thaw frozen ravioli lasagna overnight in the refrigerator.
How to Reheat Slow Cooker Ravioli Lasagna
Reheat individual portions in the microwave for 1- 2 minutes, stirring halfway through. For larger portions, place in a skillet or oven-safe pan and bake at 350 degrees for 10 – 15 minutes or until heated through.
Printable Recipe for Slow Cooker Ravioli Lasagna Recipe
Slow Cooker Ravioli Lasagna Recipe
Equipment
- 1 Slow Cooker or Crock-Pot
Ingredients
- 2 pounds ground beef browned
- 1 28-ounce can crushed tomatoes
- 1 28 ounce can tomato sauce
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons honey
- 2 12 ounce packages cheese-stuffed frozen ravioli
- 12 slices provolone
- 2 cups mozzarella
Instructions
- Brown the ground beef in a large skillet.
- Add the tomatoes, tomato sauce, water, oregano, basil, parsley, garlic powder, onion powder, salt, pepper, and honey to the ground beef. Stir to combine. Cook over medium-high heat for 5 to 10 minutes or until it just starts to boil.
- Spray the inside of the slow cooker with non-stick cooking spray. Ladle a scoop of the meat sauce into the slow cooker. Add a layer of ravioli, then ladle more meat sauce over the ravioli, layer four slices of provolone, and then sprinkle some mozzarella over the provolone.
- Repeat each layer until all the ingredients are used, topping everything off with a final layer of cheese.
- Place the lid on the slow cooker. Cook on low for 4 hours or on high for 2-2 1/2 hours, or until a thermometer inserted through the ravioli reaches 165 degrees.
Nutrition
More Slow Cooker Recipes
Crock-Pot Chicken Enchilada Casserole
Would you like to save this article?
We'll email this post to you, so you can come back to it later!
Leave a Reply