Description
This easy slow cooker lasagna uses cheese ravioli layered with a creamy tomato meat sauce and plenty of melted cheese for a comforting family dinner.
Ingredients
2 packages (20 ounces each / 570 grams each) refrigerated cheese ravioli
1 pound (450 grams) lean ground beef or ground turkey
1 small onion, finely chopped
3 cloves garlic, minced
1 jar (24 ounces / 680 grams) marinara sauce
1 can (15 ounces / 425 grams) tomato sauce
1 cup (240 milliliters) heavy cream
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 cups (200 grams) shredded mozzarella cheese
1 cup (100 grams) shredded cheddar cheese
½ cup (50 grams) grated Parmesan cheese
1 cup (240 grams) ricotta cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
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Brown the ground beef or turkey with chopped onion in a skillet over medium heat. Add minced garlic and cook for 1 minute. Drain excess grease.
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Stir in marinara sauce, tomato sauce, heavy cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
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Lightly grease the crockpot. Spread a thin layer of sauce on the bottom.
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Add a layer of ravioli, then sauce, dollops of ricotta, and a mixture of mozzarella and cheddar.
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Repeat layers until ingredients are used, finishing with sauce and remaining cheeses. Sprinkle Parmesan on top.
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Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until ravioli are tender and cheese is melted.
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Let rest 15 minutes before serving. Garnish with parsley if desired.
Notes
For extra creaminess, add an additional ½ cup (120 milliliters) heavy cream.
To prevent excess moisture, sauté vegetables before layering.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours