Easy Ravioli Lasagna Crock Pot
Transform your weeknight dinner routine with this Easy Ravioli Lasagna Crock Pot recipe—a genius twist on classic lasagna that's as effortless as it is delicious! By layering frozen cheese ravioli, rich marinara sauce, hearty ground beef or Italian sausage, and a trio of creamy cheeses, you’ll create a no-fuss, flavor-packed meal entirely in your slow cooker. With just 15 minutes of prep, this one-pot wonder simmers to perfection in 4 hours, delivering tender ravioli and bubbling layers of cheesy goodness. Perfect for busy families or casual gatherings, this crock pot ravioli lasagna pairs convenience with indulgence. Serve it up with a sprinkle of fresh basil for a finishing touch, and enjoy a comforting dish that’s guaranteed to satisfy.
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Recipe Information
Ingredients
- 25 ounces Frozen cheese ravioli
- 24 ounces Marinara sauce
- 1 pound Ground beef or Italian sausage
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Ricotta cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
In a large skillet over medium heat, cook ground beef or Italian sausage until browned and fully cooked. Drain excess grease and set aside.
In a small bowl, mix ricotta cheese with Italian seasoning, garlic powder, salt, and black pepper. Stir until well combined.
Spray the inside of a 6-quart crock pot with non-stick cooking spray to prevent sticking.
Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of the crock pot.
Place a single layer of frozen cheese ravioli on top of the sauce, slightly overlapping if necessary.
Spread half of the cooked ground beef or sausage over the ravioli layer.
Spoon half of the ricotta mixture over the meat layer and spread it out evenly using a spatula or the back of a spoon.
Sprinkle 1 cup of shredded mozzarella cheese over the ricotta mixture.
Pour half of the remaining marinara sauce over the cheese layer, spreading it evenly.
Repeat the layers: ravioli, meat, ricotta, mozzarella, and marinara sauce.
Finish with a final layer of shredded mozzarella cheese and grated Parmesan cheese on top.
Cover the crock pot with the lid and cook on LOW for 4 hours, or until the ravioli is tender and the cheese is melted and bubbly.
Once cooked, turn off the crock pot and let the lasagna rest for 10 minutes before serving.
Optional: Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 7623 mg | 331% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.4 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3894 mg | 300% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
