Description
This beginner-friendly slow cooker ravioli lasagna is a no-boil, cheesy, and hearty meal that’s perfect for quick and healthy weeknight dinners.
Ingredients
Scale
- 25 oz. frozen cheese ravioli (do not thaw)
- 1 lb. ground beef
- 1 cup diced white onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 24 oz. marinara sauce
- 8 oz. shredded mozzarella cheese (about 2 cups)
Instructions
- In a medium skillet over medium-high heat, cook the ground beef and diced onion with salt, pepper, garlic powder, and oregano until the meat is browned and onions are soft. Leave about 2–3 tablespoons of fat in the pan.
- Spray the inside of the slow cooker with non-stick spray.
- Pour half of the marinara sauce into the bottom of the slow cooker and spread it evenly.
- Layer half of the frozen ravioli over the sauce in a mostly single layer, slight overlapping is fine.
- Spread the cooked ground beef and onion mixture over the ravioli.
- Add the remaining ravioli on top of the meat layer.
- Pour the remaining marinara sauce over the ravioli and spread evenly.
- Sprinkle mozzarella cheese over the top.
- Cover with the lid and cook on LOW for 4 hours until cheese is melted and bubbly and ravioli is tender.
Notes
- Do not thaw ravioli before cooking; use directly from frozen.
- Leave a bit of fat in the cooked meat mixture to enhance moisture.
- You can substitute ground beef with sausage, soy crumbles, or even frozen meatballs.
- To make it vegetarian, omit meat and add vegetables like spinach or zucchini.
- This recipe freezes well and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 769
- Sugar: 11g
- Sodium: 1906mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 52g
- Cholesterol: 171mg