Let Me Tell You Why This Is My Comfort Recipe
You know those days when you’re craving lasagna, but the idea of boiling noodles and getting out fifteen different pans makes you just want to order pizza instead? Yep, been there (honestly, last week). That is exactly why I started making this Crockpot Ravioli Lasagna Recipe years ago. Let me set the scene: Kiddo soccer practice ran way too long, the neighbor’s dog would.not.stop.barking, and all I had in the fridge was a bag of frozen ravioli and a wild craving for something cheesy. I threw it together, crossed my fingers, and now—well, it’s one of those dishes that’s basically a hug for your stomach. Not to oversell it, but it’s become my trick up my sleeve for busy nights or, you know, when I’d rather binge an episode than stand by the stove.
Why You’ll Love Making (and Eating) This
I make this when I want to feel clever without actually doing much. My family goes nuts for this every time (even my picky eater who considers tomato sauce “suspicious”). Some nights I swap in beef ravioli for cheese, or honestly just whatever was on sale at Kroger. There’s something magic that happens in the crockpot; the sauce seeps into the ravioli and the flavors just settle in together. Also, if you’re the type who loves leftovers, I genuinely think this tastes even better the next day—although, real talk, it rarely makes it that far in our kitchen.
Here’s What You’ll Need (Substitutions Included!)
- 1 (24 oz) bag frozen cheese ravioli (Fresh works too. I sometimes use spinach ravioli when I’m feeling virtuous or, let’s be honest, it’s what was in the freezer.)
- 1 (24 oz) jar of pasta sauce (My grandma swears by Rao’s, but I just grab whatever’s on sale. Sometimes I doctor it up with a pinch of sugar or a dash more oregano, especially if it tastes a bit sharp.)
- 1 lb ground beef or Italian sausage, browned (I use ground turkey when I’m pretending to be healthy. Or skip it entirely for a meatless Monday thing.)
- 2 cups shredded mozzarella cheese (More or less, no one polices cheese around here)
- 1/2 cup grated Parmesan cheese (Shaker can or fresh; don’t stress it.)
- 1 teaspoon Italian seasoning (Or just a pinch of dried basil/oregano/marjoram if that’s what’s in your spice rack)
- Optional: a handful of fresh spinach (Hidden veggies, no child has ever noticed. Yet.)
How I Usually Throw It Together (Step by Step, Sort Of)
- First, I brown the ground beef (or whichever mystery meat I’m using) in a skillet, tossing in a little salt and pepper. This is where I get distracted and almost always forget to drain the fat—oops. It’s not the end of the world; just blot it with a paper towel if you remember.
- Lightly spray your crockpot with nonstick spray. Or rub a bit of oil around with a paper towel, which I’ve definitely done after running out of spray—hey, it works.
- Spoon a little pasta sauce in the bottom of the crockpot. Just enough to coat things. Don’t overthink the amount—it’s fine.
- Layer about half the ravioli straight from the freezer. No need to thaw—trust me, the sauce does all the work.
- Top with half your cooked meat, half the mozzarella, a sprinkle of Parmesan, some Italian seasoning, maybe sneak in that spinach if you’re living dangerously, then enough sauce to cover the ravioli streaks.
- Repeat all the layers: ravioli, meat, cheese, sauce, etc. I always end with a hearty layer of cheese on top because life’s too short to skimp on cheese.
- Pop the lid on and cook on low for about 4 hours, or high for 2–2.5 hours. Every crockpot is a bit stubbornly unique, so check for bubbling and melty cheese. And yes, this is the point where I usually steal a forkful—it’s a chef’s privilege!
Notes That’ll Save You Headaches Later
- If you like a crisp cheesy top (lasagna-style), finish uncovered in the oven for 10 mins. But sometimes I’m too lazy and honestly, the gooey cheese is half the fun.
- Don’t panic if the ravioli seem to sort of fall apart—once you serve, nobody’s counting individual noodles anyway.
- I’ve forgotten to add seasoning before, and the world did not end; the flavors still meld nicely.
How I’ve Switched Things Up (Some Hits, One Miss)
- Once I tried it with Alfredo sauce instead of tomato. Kids said it was “weirdly sweet.” They were not wrong. Not my finest work—but hey, experiment away!
- Mushrooms sautéed with the meat is *chef’s kiss* if you’re a fan.
- Chicken sausage instead of beef lightens it up, and I can’t say anyone complained.
- Vegetarian version: Just layer in your favorite roasted veggies instead of meat. Or even frozen meatless crumbles, which, surprisingly, nobody noticed (not even my most carnivorous friend).
What If I Don’t Have a Crockpot?
Honestly, I’ve done this in a big Dutch oven in the oven at 325°F for about 45 minutes; just make sure to cover it with foil. Or borrow one form a neighbor—mine owes me at least three cups of sugar by now anyway.
Storing Leftovers (If Miracle Occurs)
Let it cool, pop it in an airtight container, and keep it in the fridge for up to 3 days. Not gonna lie, I’ve only made it to day two before someone finds it and inhales the rest. It also freezes, but the texture’s a bit softer after thaw—so, perfect for lazy weeknights, if you ask me.
How My Family Likes to Eat This
We pass the parmesan around the table and fight over the cheesy corners (I think the burnt-ish cheese is the best part; might just be me). Sometimes I serve it up with garlic bread and a simple green salad. On rare occasions, we’ve even gobbled it cold; college flashbacks, anyone?
Lessons Learned (My Not-So-Secret Pro Tips)
- One time I tried layering the cheese after each layer of sauce, and guess what? It all slid off in a gooey heap—so, keep the cheese mainly on top unless you want cheese soup.
- If you rush and crank up the heat, the edges can burn while the center is still cold. Actually, it’s better to be patient and cook it on low, especially if using frozen ravioli.
- Taste your sauce before you start—some store-bought jars are saltier than a sailor on leave!
Real-Life FAQs
- Can I make this ahead of time? Yeah, totally. Assemble the layers in the crock insert, cover, and stash in the fridge overnight. Then just set it on the base when you’re ready. I haven’t noticed any difference, honestly.
- Can you use fresh ravioli? Sure can! It’ll cook a bit faster—maybe check around the 3-hour mark on low.
- What if my sauce is too thin? Oh, I’ve been there; just let it sit with the lid off for the last 15-20 minutes. Thickens right up—probably could leave it longer, but who’s that patient?
- Help! My cheese stuck to the lid! It happens sometimes; just scrape it back in. Or on second thought, call it rustic and move on.
- Can I double this? Yes, unless you have a matchbox-size slow cooker. But remember, it’ll take longer to heat through—or make two batches if you have a crowd.
- Did you really eat this for breakfast? Guilty. Cold. Right out of the fridge (don’t judge me).
So that’s it—my Crockpot Ravioli Lasagna Recipe adventure. And if you accidentally dump too much cheese in: congratulations, you’ve just improved the dish. Happy (low-effort) cooking, friend!
Ingredients
- 1 pound ground beef
- 1 jar (24 oz) marinara sauce
- 1 bag (25 oz) frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
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1In a skillet over medium heat, cook ground beef until browned. Drain excess fat and season with salt, pepper, and Italian seasoning.
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2Spray the inside of a crockpot with nonstick cooking spray. Spread a thin layer of marinara sauce on the bottom.
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3Layer half of the frozen ravioli over the sauce, followed by half of the cooked beef, dollops of ricotta cheese, and a sprinkle of mozzarella and Parmesan.
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4Repeat the layers with the remaining ravioli, beef, sauce, ricotta, mozzarella, and Parmesan.
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5Cover and cook on low heat for 4 hours, or until ravioli are tender and lasagna is heated through.
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6Turn off crockpot. Let rest for 10 minutes, garnish with parsley, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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