Here’s a simple and indulgent Slow Cooker Ravioli Lasagna recipe—a hands-off, cheesy, layered pasta dish using ravioli instead of traditional lasagna noodles:
🍝 Slow Cooker Ravioli Lasagna
Ingredients (Serves 4–6)
- 1 lb (≈450 g) frozen cheese or meat ravioli
- 2 cups marinara sauce (store-bought or homemade)
- 1 lb (≈450 g) ground beef, sausage, or a mix (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Steps
- Prepare the Meat (Optional)
- In a skillet, cook ground beef/sausage with onion, garlic, Italian seasoning, salt, and pepper until fully browned.
- Drain excess fat.
- Layer in Slow Cooker
- Spread 1/3 of the marinara sauce on the bottom of the slow cooker.
- Add a layer of ravioli (no need to thaw).
- Sprinkle half of the cooked meat (if using) over ravioli.
- Add a layer of mozzarella and a sprinkle of Parmesan.
- Repeat layers, ending with a final layer of sauce and cheese on top.
- Cook
- Cover and cook on low for 3–4 hours or high 2–3 hours, until ravioli are tender and cheese is melted.
- Avoid opening the lid too often to retain heat and moisture.
- Serve
- Garnish with fresh basil or parsley.
- Serve hot with a side salad or garlic bread.
Tips
- You can mix in vegetables like spinach, zucchini, or mushrooms between layers for extra flavor and nutrition.
- Use a combination of cheeses (mozzarella, provolone, ricotta) for a richer, creamier lasagna.
- For a meatless version, skip the meat and add extra vegetables or a layer of ricotta and spinach.
If you want, I can make a creamy slow-cooker ravioli lasagna version with a béchamel-style sauce that’s extra rich and decadent, perfect for cheesy comfort food lovers.
Do you want me to make that version?
