This crockpot ravioli lasagna is built for a big family or a freezer-friendly meal-prep day. Frozen ravioli replaces traditional lasagna noodles, so you can layer everything directly in the slow cooker.
A QUICK NOTE
The original batch fills a large slow cooker. Adjust the quantities for your slow cooker size, and make sure every ravioli layer has enough sauce to cook until tender.
INGREDIENTS
1–1½ (3-pound) bags frozen cheese ravioli
About 2 cups shredded Parmesan cheese
About 4 cups shredded mozzarella cheese
2–3 jars low-sodium pasta sauce
About 3–4 pounds lean ground beef
Optional garnish: additional Parmesan cheese or fresh herbs
DIRECTIONS
1. In a large skillet over medium heat, cook the ground beef, breaking it into crumbles, until fully cooked. Drain any excess grease and set aside.
2. Lightly grease the bottom and sides of the slow cooker. Spread a thin layer of pasta sauce over the bottom.
3. Add a layer of frozen ravioli, followed by cooked ground beef, Parmesan, and mozzarella.
4. Continue layering the sauce, ravioli, beef, and cheeses until all ingredients are used. Finish with a layer of sauce and cheese on top.
5. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the ravioli is tender and the cheese is melted and bubbly.
6. Serve hot with additional Parmesan or fresh herbs, if desired. Refrigerate leftovers or freeze in meal-size portions.
