Crockpot Ravioli Lasagna
Ground beef, marinara, cheese ravioli, and mozzarella layered in a slow cooker and cooked until tender.
Equipment
- Slow cooker
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 cup diced white onion
- ½ tsp salt
- ¼ tsp black pepper
- 24 oz marinara sauce
- 9 oz refrigerated cheese ravioli thawed if frozen
- 2 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
Instructions
Cooking
- Brown. Cook the beef and onion until the beef reaches 160 F, then drain the fat.
- Season. Stir in the salt, pepper, Italian seasoning, and marinara.
- Layer. Layer sauce, ravioli, and mozzarella in the slow cooker three times, ending with Parmesan.
- Cook. Cover and cook on low for 5 to 6 hours until tender and melted.
Notes
Substitutions: use mild Italian sausage for half of the beef.
Tips: thaw frozen ravioli before layering and keep the lid closed.
Storage: refrigerate for three days or freeze for two months.
Nutrition: values are estimates per serving.