Easy Crockpot Lasagna with Ravioli
This easy crockpot lasagna with ravioli is such an easy crockpot lasagna recipe. It takes only a few minutes to throw together and is ready when you are. This ravioli lasagna crockpot makes dinnertime such a breeze!
Cook Time3 hours hrs
cooling time10 minutes mins
Total Time3 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 779kcal
Meat Sauce
- ½ medium onion
- 1 Tablespoon Garlic minced
- 1 Tablespoon Olive Oil
- ½ lb Hot Italian Sausage
- ½ lb Ground Beef 85/15% works good
- 2 24 ounce Jarred Marinara or your favorite
3 Cheese Mixture
- 15 ounces Ricotta Cheese Half of the ricotta can be substituted for small curd cottage cheese
- ½+ ¼ cup Parmesan Cheese shredded
- 1 ½ cup Mozzarella Cheese shredded (reserve ½ cup to add before baking)
- 2 large Eggs
- 1 Tablespoon Parsley Fresh or dried is fine
- ½ teaspoon garlic powder
- 1 pinch Nutmeg
- ½ teaspoon salt
- 1 pinch Pepper
Pasta
- 2 pounds Ravioli Frozen is what I used but fresh works great too.
Meat Sauce
In a skillet on medium heat, add the tablespoon of olive oil and the onion. Stir and cook on medium heat until the onion is golden brown. Add the minced garlic and continue to cook for about 2 minutes or until the garlic is translucent. Add the sausage and the beef and cook until it's no longer pink. Add the spaghetti sauce and stir until combined.
3 cheese Mixture
In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, ½ cup parmesan cheese, eggs, parsley, garlic powder, nutmeg, salt, and pepper. Stir until combined.
Assembling the Easy Crockpot Lasagna with Ravioli
To assemble the lasagna you will do it in layers. First, Add about a cup of meat sauce to the bottom of the crockpot. Add a layer of ravioli. Touch the edges of the ravioli together but don't stack on top of each other. Add the cheese mixture, You should be adding about a ⅓ of the cheese mixture. and then the sauce mixture, about 1 ½ cups each time you layer.
After you assemble the crockpot lasagna, add the remaining ½ cup of mozzarella cheese and ¼ cup of parmesan cheese.
Bake on high in the crockpot for about 4 (3 hours if you're using fresh ravioli) Enjoy!
Calories: 779kcal | Carbohydrates: 51g | Protein: 41g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1418mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 372mg | Iron: 13mg