Lasagna has always been a staple comfort food in many households, including mine. Growing up, I remember watching my mom meticulously layer noodles, meat, and cheese, filling our home with an aroma that could make anyone’s mouth water. But as life gets busier, finding shortcuts without compromising on taste becomes essential. Enter the Slow Cooker Ravioli Lasagna – a dish that brings all the rich, hearty flavors of traditional lasagna with a fraction of the effort. This recipe combines the ease of using a slow cooker with the deliciousness of layered pasta, meat, and cheese. It’s perfect for a busy weeknight or a lazy Sunday dinner, allowing you to enjoy a home-cooked meal without spending hours in the kitchen.
Ingredients
25 oz. frozen ravioli (do not thaw; I use 5 cheese)
1 lb. ground beef (or you can use mild sausage)
1 cup white onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. dried leaf oregano (not ground)
24 oz. marinara sauce (I prefer Rao’s)
8 oz. shredded mozzarella cheese (2 cups)
Instructions
Prepare the Meat Mixture:
Begin by heating a medium-sized non-stick skillet over medium-high heat. Add the ground beef and diced onion to the skillet. Sprinkle in the salt, pepper, garlic powder, and dried oregano. Cook the mixture until the meat is browned and the onions are translucent. Ensure that the meat is fully cooked through. Don’t drain all the liquid from the meat; leaving a few tablespoons of the juices will keep the meat mixture moist, enhancing the overall flavor and texture of your lasagna.
Prepare the Slow Cooker:
Spray the inside of your slow cooker with non-stick spray to prevent the ingredients from sticking and to make clean-up easier later.
Layer the Ingredients:
First Layer: Pour half of the marinara sauce into the bottom of the slow cooker, spreading it evenly.
Second Layer: Place half of the frozen ravioli on top of the sauce, arranging them to cover the sauce layer completely.
Third Layer: Spread all of the cooked ground beef and onion mixture over the ravioli.
Fourth Layer: Add the remaining ravioli over the ground beef mixture, again ensuring they cover the previous layer completely.
Fifth Layer: Pour the remaining marinara sauce over the top layer of ravioli, spreading it evenly.
Sixth Layer: Sprinkle the shredded mozzarella cheese over the sauce, covering the entire top layer.
Cooking:
Place the lid on the slow cooker and set it to cook on LOW for 4 hours. The slow cooking process will allow all the flavors to meld together beautifully, creating a rich and hearty dish.
Serving:
After 4 hours, check to ensure that the ravioli are tender and the cheese is fully melted and bubbly. Once ready, turn off the slow cooker. Allow the lasagna to rest for about 10 minutes before serving. This resting period helps the layers to set, making it easier to serve.
Enjoy:
Scoop generous portions onto plates and serve hot. This dish pairs wonderfully with a fresh garden salad and some garlic bread on the side.
Variations and Tips
Substitutions:
Meat: If you prefer, you can substitute the ground beef with ground turkey or chicken for a lighter version. Mild Italian sausage also works well, adding a different flavor profile.
Cheese: Feel free to experiment with different types of cheese. A mix of mozzarella and provolone or even adding some grated Parmesan can elevate the flavor.
Sauce: While Rao’s marinara is a great choice, you can use any of your favorite marinara or pasta sauces. For a spicy kick, try a marinara sauce with a hint of chili.
Additions:
Vegetables: Add some diced bell peppers or mushrooms to the meat mixture for added nutrition and flavor. Spinach also makes a great addition; just mix it into the layers before cooking.
Herbs: Fresh herbs like basil or parsley added just before serving can brighten up the dish and add a fresh, aromatic touch.
Cooking Tips:
Avoid Thawing Ravioli: Ensure you use the ravioli straight from the freezer. Thawing can make them mushy, affecting the texture of the lasagna.
Layer Evenly: Make sure to layer the ingredients evenly for consistent cooking and to ensure every bite is packed with flavor.
Cooking Time: Stick to the cooking time and temperature to avoid overcooking the ravioli. If you’re unsure, start checking the dish around the 3.5-hour mark.
Why This Recipe is Appealing and Enjoyable
The Slow Cooker Ravioli Lasagna recipe is a winner for several reasons. First, it captures the essence of traditional lasagna but simplifies the process significantly. By using frozen ravioli, you eliminate the need for cooking and layering traditional lasagna noodles and the ricotta cheese mixture, cutting down on preparation time.
Moreover, the use of a slow cooker means that you can set it and forget it. This convenience allows you to go about your day without worrying about tending to the stove. The slow cooking process also ensures that the flavors meld beautifully, resulting in a rich and hearty dish that’s sure to please everyone at the table.
This recipe is also incredibly versatile. You can easily adjust the ingredients to suit your preferences or dietary needs. Whether you’re adding extra veggies, switching up the meat, or trying different cheeses, the dish remains forgiving and delicious.
Finally, the end result is a comforting, crowd-pleasing meal that’s perfect for family dinners, potlucks, or any gathering where you want to impress with minimal effort. The cheesy, saucy, meaty layers are bound to make this dish a favorite, bringing smiles and satisfaction with every bite.
Enjoy making and savoring this Slow Cooker Ravioli Lasagna, a dish that combines the best of both worlds: the beloved flavors of lasagna and the ease of slow cooking.
Slow Cooker Ravioli Lasagna Recipe
Ingredients
- 25 oz frozen ravioli 5 cheese (do not thaw)
- 1 lb ground beef or mild sausage
- 1 cup white onion diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 24 oz marinara sauce e.g., Rao’s
- 8 oz shredded mozzarella cheese 2 cups
Instructions
- Heat a medium-sized non-stick skillet over medium-high heat. Add ground beef and diced onion. Season with salt, pepper, garlic powder, and oregano. Cook until the meat is browned and the onions are translucent. Retain a few tablespoons of the juices for moisture.
- Spray the inside of your slow cooker with non-stick spray.
- Pour half of the marinara sauce into the slow cooker, spreading evenly.
- Add half of the frozen ravioli on top, covering the sauce layer completely.
- Spread the cooked meat and onion mixture over the ravioli.
- Add the remaining ravioli over the meat layer.
- Pour the remaining marinara sauce over the ravioli, spreading evenly.
- Top with shredded mozzarella cheese.
- Cover and cook on LOW for 4 hours.
- Check that the ravioli are tender and the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before serving.
- Serve hot, paired with a fresh garden salad and garlic bread.
