Introduction
Imagine all the comforting layers of a classic lasagna, but made with the incredible convenience of your slow cooker. This ravioli lasagna uses frozen cheese ravioli as a brilliant shortcut, creating rich, melty layers with minimal effort. You get a hearty, family-friendly meal that practically cooks itself while you go about your day.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 240 minutes (4 hours)
Total Time: 260 minutes (4 hours 20 minutes)
Servings: 5
Ingredients
- 1 lb. ground beef ((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 ((such as Rao's))
- 8 oz. shredded mozzarella cheese ((2 cups))
Instructions
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is softened. Drain any excess grease.
- Stir the salt, pepper, garlic powder, dried oregano, and marinara sauce into the cooked beef and onion mixture. Set aside.
- Lightly grease the insert of your slow cooker with non-stick cooking spray.
- Spread about 1 cup of the meat sauce mixture evenly over the bottom of the slow cooker.
- Arrange a single layer of the frozen ravioli (using about half the package) over the sauce.
- Spoon half of the remaining meat sauce over the ravioli layer, spreading it gently to cover.
- Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
- Repeat the layers: remaining frozen ravioli, the rest of the meat sauce, and finally the remaining 1 cup of mozzarella cheese.
- Cover and cook on LOW for 4 hours. Avoid opening the lid during cooking. The lasagna is done when the cheese is melted and bubbly and the ravioli are tender.
- Let it sit, uncovered, for about 10-15 minutes before serving to allow it to set for easier slicing.
Variations
- Vegetable Boost: Add a layer of fresh baby spinach or thawed frozen spinach between the sauce and ravioli layers.
- Meat Swap: Use ground turkey or chicken instead of beef for a lighter version, or try the suggested mild Italian sausage.
- Creamy Twist: Dollop spoonfuls of ricotta cheese or whole milk cottage cheese over the first sauce layer before adding the ravioli.
- Crispy Top: For a firmer, crispier top, transfer the finished dish to a broiler-safe dish and broil for 2-3 minutes after the slow cooker cycle ends.
Tips for Success
- Resist the urge to open the slow cooker lid while cooking, as this releases heat and significantly increases cooking time.
- A quality, thicker marinara sauce yields the best results, as it won’t become watery during cooking.
- Letting the lasagna rest after cooking is crucial—it will hold together much better when serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot throughout, or cover the whole dish with foil and reheat in a 350°F oven for about 20-30 minutes.
FAQ
Can I cook this on HIGH instead of LOW?
It’s not recommended. Cooking on HIGH can cause the ravioli to overcook and become gummy, and the edges may burn. The low and slow method ensures even cooking.
Do I need to boil the ravioli first?
No, absolutely not. The ravioli go into the slow cooker directly from the freezer. They will cook perfectly in the sauce and steam.
My slow cooker is a different size, will this still work?
This recipe is designed for a standard 5-6 quart oval or round slow cooker. If using a smaller one, you may have to reduce the layers, and if using a larger one, the layers will be thinner.
Can I add other cheeses?
Yes, feel free to mix in grated Parmesan or an Italian cheese blend with the mozzarella for extra flavor.
Why did my lasagna turn out watery?
This is usually caused by a marinara sauce with high water content or from adding ingredients with moisture (like thawed frozen vegetables) without adjusting. Letting it rest before serving also allows excess moisture to be reabsorbed.
Can I prepare this ahead of time?