Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
What You Need For Ravioli Lasagna
Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great. Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance. Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce. Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!
Variations
Use half beef and half Italian sausage for even more flavor. Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery. Tortellini can be substituted for the ravioli. Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
Serve with garlic toast and a fresh green salad.
Storing and Reheating
This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating. Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through. Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
Did your family love this Crock Pot Lasagna? Leave us a rating and a comment below. Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.
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