Crockpot Ravioli Lasagna
A hands-off, flavorful comfort food masterpiece that turns ordinary ravioli into a layered, saucy family favorite.
Ingredients
For the Lasagna
- 1 jar 24-ounce jar marinara sauce Choose a chunky, herby sauce for more texture.
- 1 package 25-ounce package frozen cheese ravioli Or use meat-filled ravioli for an indulgent twist.
- 2 cups shredded mozzarella Part-skim works if you want a lighter option.
- 1 cup ricotta Creamy binder; cottage cheese works in a pinch.
- 1/2 cup grated Parmesan Adds that nutty, savory finish.
- 1 teaspoon dried oregano For warm Italian aroma.
- 1/2 teaspoon garlic powder Deepens flavor without extra chopping.
- 1/4 cup chopped fresh basil Stir in at the end for brightness.
- Salt and pepper to taste
- 1 pound lean ground beef or Italian sausage Optional; pre-browned and drained for meat lovers.
- nutritional yeast Optional; adds cheesy flavor without dairy.
Instructions
Preparation
- Lightly grease the crockpot with nonstick spray or a drizzle of olive oil to prevent sticking.
- Spread a thin layer of marinara on the bottom of the crockpot.
- Layer half of the ravioli evenly over the sauce.
- Dollop spoonfuls of ricotta across the ravioli, then sprinkle with half the mozzarella and Parmesan.
- Add oregano, garlic powder, salt, and pepper.
- Pour another layer of marinara over the cheese. If using browned ground beef or sausage, add it now.
- Repeat with the remaining ravioli, ricotta, and cheeses, finishing with a generous layer of sauce and the last of the mozzarella.
Cooking
- Cook on low for 2-3 hours until the ravioli are tender and the cheese is melty and bubbling.
- Turn off the crockpot, let the lasagna rest 10 minutes, then sprinkle with fresh basil before serving.
Notes
For a vegetarian option, replace meat with roasted vegetables. For a crispy top, broil briefly after cooking.