Instructions:
- Cook the Meat:
- In a large skillet over medium heat, cook the ground beef or sausage until browned and fully cooked. Drain any excess fat.
- Season with garlic powder, Italian seasoning, salt, and pepper. Stir to combine.
- Add the marinara or pasta sauce to the skillet, and simmer for a few minutes to blend the flavors. Set aside.
- Assemble the Lasagna in the Crockpot:
- In a slow cooker, spread a thin layer of the meat sauce on the bottom to prevent sticking.
- Add a layer of frozen ravioli (no need to thaw), covering the bottom of the crockpot.
- Spoon a layer of the meat sauce on top of the ravioli, then sprinkle with shredded mozzarella cheese.
- If using ricotta or cottage cheese, add spoonfuls on top for extra creaminess.
- Repeat layers of ravioli, sauce, and cheese until all ingredients are used up, finishing with a layer of sauce and cheese on top.
- Cook:
- Cover the crockpot with the lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours, until the ravioli is tender and the cheese is melted and bubbly.
- Garnish and Serve:
- Once cooked, sprinkle grated Parmesan cheese on top and garnish with fresh basil or parsley if desired.
- Serve warm and enjoy your delicious, no-fuss ravioli lasagna!
Tips:
- You can customize this recipe by adding vegetables like spinach, mushrooms, or zucchini between the layers.
- For a vegetarian option, omit the meat and use more vegetables or cheese-filled ravioli.
This Crockpot Ravioli Lasagna is an effortless and satisfying meal that’s great for busy nights when you want something hearty but easy to prepare!