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Ravioli Lasagna
This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Additional Time
15 mins
Total Time
3 hrs 50 mins
Servings: 8 servings
Calories: 527 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American
Ingredients
- 1 pound lean ground beef or Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce or pasta sauce
- 14.5 ounces canned diced tomatoes drained
- 1 ½ teaspoons Italian seasoning
- salt and pepper to taste
- 25 ounces frozen cheese ravioli do not thaw
- 2 ½ cups shredded Mozzarella cheese divided
- ¼ cup shredded Parmesan cheese
Instructions
- In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
- Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.
- Spray the inside of a 6 qt crock pot with cooking spray.
- Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.
- To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn't touch the cheese.
- Cover and cook on low for 3 to 4 hours.
- Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.
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Notes
- Pasta Sauce: It's okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
- Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
- Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
- Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn't overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
- To bake ravioli lasagna: Add 1 cup of sauce to a greased 9x13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.
Nutrition Information
Calories
527
(26%)
Carbohydrates
46g
(15%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
113mg
(38%)
Sodium
1331mg
(55%)
Potassium
604mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
696IU
(14%)
Vitamin C
12mg
(13%)
Calcium
276mg
(28%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 527
% Daily Value*
| Calories | 527 | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 1331mg | 55% |
| Potassium | 604mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 276mg | 28% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.