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.
Servings: 8 servings
Calories: 495kcal
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
Calories: 495kcal | Carbohydrates: 7g | Protein: 33g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 757mg | Potassium: 408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 0.4mg | Calcium: 405mg | Iron: 3mg