Ravioli Crockpot Lasagna Recipe
This easy slow cooker lasagna with ravioli takes only a few minutes to throw together and is ready when you are. This ravioli lasagna crockpot makes dinnertime such a breeze!
Servings: 8 people
Calories: 779kcal
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 1 tablespoon garlic minced
- 1/2 pound hot Italian sausage
- 1/2 pound ground beef 85/15%
- 48 ounces marinara sauce
Cheese Mixture
- 15 ounces ricotta cheese
- 1/2 + 1/4 cup Parmesan cheese shredded
- 1½ cups mozzarella cheese shredded (divided)
- 2 large eggs
- 1 tablespoon parsley
- 1/2 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Pasta
- 2 pounds ravioli frozen or fresh
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray.
- 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, then add the marinara sauce and stir until combined.
Cheese Mixture
- In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs, parsley, garlic powder, nutmeg, salt, and pepper. Stir until combined.
Assembling
- Add about a cup of meat sauce to the bottom of the crockpot, followed by a layer of ravioli. Touch the edges of the ravioli together but don't stack on top of each other. Add about 1/3 of the cheese mixture and about 1/3 of the sauce. Continue layering the meat sauce, ravioli, and cheese mixture until you have used up everything.
- After you assemble the crockpot lasagna, add the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
- Bake on high in the crockpot for about 4 (3 hours if you're using fresh ravioli), or until golden brown and bubbly. Enjoy!
Video
Notes
Make-ahead tips: Assemble your lasagna ahead of time covering storing it in the fridge until needed.
Storing leftovers: Remove the lasagna from the crockpot and store in a covered container in the fridge for up to 4 days.
Reheating: You can pop the leftovers into the microwave for about 1 minute, stir and then heat again for 30-second increments until the noodles and sauce are evenly heated.
Nutrition
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