Slow Cooker Ravioli Lasagna (Lazy Lasagna)

This Slow Cooker Ravioli Lasagna is my go to when I want all the flavors of lasagna without the layering and boiling noodles. Frozen ravioli does all the heavy lifting, so it comes together with almost no effort.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, Main Course, slow cooker

Cuisine: American, Pasta, Slow Cooker

Keyword: Slow Cooker Ravioli Lasagna

Servings: servings

Author: Jennie Duncan

Ingredients

1 pound ground beef
1 medium diced white onion
1 tbsp minced garlic
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
48 oz marinara sauce (2 jars of 24 oz)
25 oz frozen ravioli
3 cups shredded mozzarella
1 tsp dried parsley

Instructions

Start by browning the ground beef in a skillet over medium heat, breaking it apart as it cooks.
Once mostly browned, stir in the diced onion and garlic. Cook until the beef is fully browned and the onion is softened.
Season your beef with basil, oregano, and salt. You can add more seasoning to taste.
Pour in the marinara sauce and stir until well combined.
Next, we will layer, starting with ⅓ of the sauce mixture in the bottom of the slow cooker. Top with ⅓ of the frozen ravioli, then 1 cup of shredded mozzarella.
Repeat the layers two more times, ending with the last of the mozzarella on top.
Sprinkle with dried parsley. Cover and cook on low for 3-4 hours, until the ravioli is tender and the cheese is melted. Serve and enjoy!

Notes

Storage and Reheating

Fridge: This will last in the refrigerator for up to 3-4 days in a covered container.

Freezer: Once finished, allow the lasagna to fully cool, and transfer it into a freezer safe container. Store for up to 3 months.

Reheating: In the Oven at 350 degrees covered with foil, or microwave in intervals, with a splash of marinara to keep the ravioli from drying out

Nutrition