Ravioli Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 20 mins
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Additional Time
15 mins
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Total Time
3 hrs 50 mins
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Servings
8 servings
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Calories
527 kcal
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Course
Main Course, Dinner
Ravioli Lasagna
Description
Ravioli Lasagna starts by browning ground beef with diced onion and garlic, which is then simmered with marinara sauce, drained diced tomatoes, and Italian seasoning to develop a well-seasoned meat sauce. This sauce is layered in a greased crockpot with frozen cheese ravioli and shredded mozzarella, finished with Parmesan on top.
The slow cooker cooks the layers gently over 3 to 4 hours on low heat, allowing frozen ravioli to cook through and the cheeses to melt into a creamy casserole. Using a paper towel between lid and food absorbs excess moisture, helping maintain a desirable texture and preventing sogginess on top.
This dish suits an easy weekday meal or comfort food option. It pairs well with salads or garlic bread and requires minimal active cooking time.
Recipe notes mention flexibility with ravioli types, option to add fresh chopped baby spinach, and an alternative oven-baked version with cooking steps. Checking doneness earlier than suggested is advised due to slow cooker variability, with resting time post-cooking to settle the dish before serving.
Ingredients
- 1 pound ground beef or Italian sausage, lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce or pasta sauce
- 14.5 ounces diced tomatoes drained, canned
- 1 ½ teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 25 ounces cheese ravioli do not thaw, frozen
- 2 ½ cups mozzarella cheese divided, shredded
- ¼ cup Parmesan Cheese shredded
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.
Notes
- You may use cheese and spinach ravioli or add 5 oz of fresh baby spinach in layers for variation.
- Adding a double layer of paper towel on top of the slow cooker is optional but helps absorb excess moisture and improves texture.
- Jarred pasta sauce quantity can vary; slightly more sauce will make the dish saucier.
- Check the dish earlier than 3-4 hours since slow cookers can differ; if done early, remove lid and let rest to hold heat.
- To bake in the oven instead, layer sauce, ravioli, and cheeses in a 9x13 dish, bake covered at 375°F for 30 minutes, then uncovered for 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 527 kcal
% 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.
User Reviews
Overall Rating
5
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