Description

A simple, comforting lasagna made with frozen ravioli layered in a slow cooker, perfect for busy families and meal preppers.

Ingredients

Pantry and Fresh Basics

1 to 1.25 pounds ground beef or Italian sausage (You can use ground turkey or chicken as a substitute.)
1 jar (24 to 26 ounces) marinara or pasta sauce (Use a thicker sauce to avoid watery lasagna.)
1 can (14 to 15 ounces) crushed or diced tomatoes (Combine with marinara for depth of flavor.)
1 bag (24 to 25 ounces) frozen cheese ravioli (No thawing necessary; can also use different ravioli types.)
2 cups shredded mozzarella (Divide into layers; add more for extra cheese pull.)
1 cup ricotta or cottage cheese (Cottage cheese can be a lighter alternative.)
1/3 cup grated Parmesan (Plus extra for topping.)
1 small onion, diced (Adds flavor to the meat sauce.)
2 to 3 cloves garlic, minced (Enhances the sauce flavor.)
1 teaspoon Italian seasoning (Adjust according to taste.)
to taste Salt and pepper (Season as preferred.)
to taste Fresh basil or parsley for garnish (Optional, for serving.)

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Instructions

Brown and Build the Sauce

Brown the meat with onion in a skillet until no pink remains. Stir in garlic for 30 seconds.
Season with salt, pepper, and Italian seasoning. Drain if needed.
Stir in jarred marinara and canned tomatoes. Simmer for 2 to 3 minutes.
In a bowl, mix ricotta, a handful of mozzarella, and a spoon of Parmesan.
Spray the slow cooker with nonstick spray.

Layer and Cook

Spread a thin layer of sauce across the bottom of the slow cooker.
Add an even layer of frozen ravioli. No need to thaw.
Dollop the ricotta mixture and spread gently.
Sprinkle mozzarella and a little Parmesan.
Repeat layers until ingredients are used, finishing with sauce and cheese on top.
Cook on Low for 4 to 5 hours or on High for about 2.5 to 3 hours.
Check to ensure ravioli are tender and cheese is melted before serving.

Notes

Use a thicker sauce to avoid a watery texture. Adding a final handful of mozzarella in the last 10 minutes can enhance cheesiness. For variations, swapping ravioli types or using half marinara and half vodka sauce are great options.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Category: dinner, Main Course
Cuisine: Italian