Ingredients
1 lb (450g) lean ground beef (or Italian sausage for more flavor)
1 small yellow onion, diced
2 cloves garlic, minced
1 jar (24 oz / 680g) marinara sauce or pasta sauce
½ cup water or beef broth (to rinse the jar)
1 bag (25 oz / 700g) frozen cheese ravioli (do not thaw)
2 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley or basil, chopped (for garnish)
Instructions
1. **Brown the Meat:** In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft (about 6-8 minutes). Drain excess grease.
2. **Make the Sauce:** Stir the minced garlic, Italian seasoning, salt, and pepper into the meat. Cook for 1 minute. Pour in the jar of marinara sauce and the ½ cup of water/broth. Stir to combine and remove from heat.
3. **Prep the Crockpot:** Lightly grease the bottom and sides of a 6-quart slow cooker with non-stick spray.
4. **Layer 1:** Spoon about 1 cup of the meat sauce onto the bottom of the slow cooker.
5. **Layer 2:** Arrange half of the **frozen** ravioli in a single layer over the sauce. (It’s okay if they overlap slightly).
6. **Layer 3:** Top with another cup of meat sauce and sprinkle with 1 cup of mozzarella cheese.
7. **Repeat:** Add the remaining frozen ravioli, followed by the remaining meat sauce.
8. **Finish:** Top with the remaining mozzarella cheese and the parmesan cheese.
9. **Cook:** Cover and cook on **HIGH for 1.5 to 2 hours** or **LOW for 3 to 4 hours**. The pasta should be tender and the cheese melted.
10. **Serve:** Turn off the slow cooker and let the lasagna sit for 10 minutes (this helps the sauce thicken up and makes serving easier). Garnish with fresh parsley and serve.
Notes
Frozen is Best: Do not thaw or boil the ravioli beforehand. They need to be frozen to hold their shape during the slow cooking process; otherwise, they will turn into mush.
Veggie Boost: You can sneak in extra nutrition by adding a layer of fresh baby spinach between the ravioli and the cheese.
Cheese: For the best melt, shred your own mozzarella from a block.
Testing Doneness: Check the ravioli at the minimum cook time. Every slow cooker runs differently, and pasta can go from ‘perfect’ to ‘gummy’ quickly in a crockpot.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American