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Crockpot Ravioli Lasagna with Ricotta Cheese

A perfectly layered slice of crockpot ravioli lasagna with ricotta cheese, topped with melted mozzarella and parsley.
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Make this easy Crockpot Ravioli Lasagna for a comforting, hands-off weeknight dinner. This recipe uses cheese ravioli instead of traditional noodles and layers it with a simple meat sauce and creamy ricotta cheese mixture.

Ingredients

Scale
  • 1 (24 ounce) package frozen cheese ravioli
  • 1 pound ground beef or Italian sausage
  • 1 (24 ounce) jar marinara sauce, good quality
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup water

Instructions

  1. Brown the ground meat in a skillet over medium heat. Drain off any excess grease.
  2. In a medium bowl, mix together the ricotta cheese, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper until combined. This is your ricotta layer.
  3. Pour the marinara sauce and water into the bottom of a 6-quart slow cooker. Spread the sauce evenly.
  4. Arrange half of the frozen ravioli in a single layer over the sauce. Do not thaw the ravioli first.
  5. Spoon half of the ricotta mixture evenly over the ravioli layer.
  6. Sprinkle half of the mozzarella cheese over the ricotta.
  7. Repeat the layers: remaining ravioli, remaining ricotta mixture, and remaining mozzarella cheese.
  8. Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the ravioli is tender and the cheese is melted.
  9. Carefully remove the lid. Sprinkle with extra Parmesan cheese, if desired. Let stand for 10 minutes before serving.

Notes

  • If you prefer a richer sauce, use 1/2 pound of ground beef and 1/2 pound of Italian sausage when browning the meat.
  • This recipe works well as a make-ahead freezer friendly meal; assemble it in the slow cooker insert, cover tightly, and freeze. Add an extra hour to the cooking time when cooking from frozen.
  • For a brighter flavor, add 1/4 cup of chopped fresh basil during the last 30 minutes of cooking.

Nutrition

Find it online: https://cookingbycarla.com/crockpot-ravioli-lasagna-with-ricotta-cheese/