Description
Comfort meets convenience in this crockpot ravioli lasagna, a delightful fusion of classic Italian flavors. Cheesy layers meld perfectly, creating a hearty meal that welcomes you home with warmth and satisfaction.
Ingredients
Scale
Protein:
- 1 lb (454 grams) ground beef (or Italian sausage)
Dairy and Cheese:
- 15 ounces (425 grams) ricotta cheese
- 2 cups (226 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Vegetables, Herbs, and Sauce:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce/794 grams) can crushed tomatoes
- 1 (15-ounce/425 grams) can tomato sauce
- 1 (6-ounce/170 grams) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 (16-ounce/454 grams) package frozen or fresh ravioli (cheese, meat, or vegetable filled)
- 1/4 cup (15 grams) fresh parsley, chopped (for garnish)
Instructions
- Prepare ground meat in a skillet over medium-high heat, breaking it into small crumbles and eliminating excess fat.
- Incorporate onions and garlic into the skillet, sautéing until vegetables become translucent and fragrant.
- Develop sauce by blending crushed tomatoes, tomato sauce, and tomato paste with aromatic herbs like oregano, basil, salt, pepper, and optional red pepper flakes. Simmer mixture for approximately 10 minutes.
- Create initial foundation in crockpot by spreading thin layer of meat sauce across bottom of cooking vessel.
- Arrange frozen ravioli across sauce layer, allowing slight overlapping to ensure complete coverage.
- Mix ricotta and Parmesan cheeses thoroughly in separate mixing bowl, creating creamy cheese blend.
- Distribute half of cheese mixture evenly across ravioli layer, ensuring uniform coverage.
- Sprinkle initial portion of mozzarella cheese over ricotta layer.
- Repeat layering process: add sauce, place additional ravioli, spread remaining cheese mixture, and apply another portion of mozzarella.
- Complete dish with final sauce layer and remaining mozzarella cheese topping.
- Cover crockpot and slow cook on low temperature for 4-6 hours or high temperature for 2-3 hours until ravioli becomes tender and cheese melts completely.
- Allow lasagna to rest for 10-15 minutes after cooking to stabilize structure and enhance flavor profile.
- Garnish with freshly chopped parsley before serving for added visual appeal and herbal brightness.
Notes
- Swap ground beef with turkey or plant-based crumbles for a leaner, healthier protein option that keeps the dish nutritious and delicious.
- Use frozen or fresh ravioli depending on convenience, ensuring they’re fully thawed before layering to maintain optimal texture and prevent uneven cooking.
- For gluten-sensitive diets, select gluten-free cheese and replace traditional ravioli with gluten-free pasta varieties to make the recipe completely allergen-friendly.
- Cheese lovers can enhance creaminess by mixing different cheeses like provolone or fontina with mozzarella, creating a more complex and rich flavor profile in each bite.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg