Ingredients
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz/680 g) jar marinara sauce (or homemade sauce)
- 1 (14.5 oz/410 g) can diced tomatoes (optional, for extra texture)
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 (25 oz/700 g) bag frozen cheese ravioli (or beef/spinach ravioli)
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (240 g) ricotta cheese or cottage cheese
- 1 tbsp fresh basil or parsley, chopped (optional, for garnish)
Construction (How to Make It)
- Cook the Meat: In a skillet over medium heat, cook the ground beef (or sausage) with onion and garlic until browned. Drain excess grease.
- Prepare the Sauce: Stir in the marinara sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Layer in the Slow Cooker:
- Spread a thin layer of the meat sauce at the bottom of the slow cooker.
- Add a layer of frozen ravioli.
- Spread some ricotta cheese over the ravioli.
- Sprinkle mozzarella and Parmesan cheese.
- Repeat the layers until all ingredients are used, ending with cheese on top.
- Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the ravioli is tender and the cheese is melted.
- Serve: Garnish with fresh basil or parsley. Let it rest for 10 minutes before serving.
Variations
- Meatless Version: Skip the meat and add sautéed mushrooms, zucchini, or spinach.
- Spicy Kick: Use hot Italian sausage and add red pepper flakes.
- Cheese Variations: Try provolone, Colby Jack, or smoked mozzarella for a unique taste.
- White Sauce Option: Replace marinara with Alfredo sauce for a creamy twist.
- Gluten-Free: Use gluten-free ravioli and make sure the sauce is gluten-free.
Tips for the Best Slow Cooker Ravioli Lasagna
- No Need to Thaw Ravioli: Use it frozen to prevent overcooking.
- Use a Liner or Grease the Slow Cooker: Makes cleanup easier.
- Don’t Overcook: Check at the 4-hour mark to prevent mushy pasta.
- Make Ahead: Assemble the layers the night before, refrigerate, and cook the next day.
- Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Would you like side dish suggestions or alternative sauce ideas?