Crockpot Ravioli Lasagna
Crockpot Ravioli Lasagna combines the comforting flavors of traditional lasagna with the convenience of a slow cooker, making it a perfect meal for busy weeknights.
Ingredients
Main ingredients
- 1 pound ground beef Cooked until browned and drained.
- 1 can (24 oz) pasta sauce
- 1 package (25 oz) frozen cheese ravioli No need to thaw.
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
Instructions
Preparation
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Spread a layer of pasta sauce on the bottom of the crockpot.
- Layer half of the frozen ravioli over the sauce, followed by half of the cooked beef, and then a mixture of mozzarella and cheddar cheese.
- Repeat the layers with the remaining ingredients, finishing with a layer of sauce and cheeses.
Cooking
- Cover and cook on low for 4-6 hours or until the ravioli is tender and the cheese is melted.
Serving
- Serve hot and enjoy, garnished with fresh basil or parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or warm it up in the oven until heated through. Make sure to cool the lasagna completely before freezing it for up to 3 months. For extra flavor, consider adding chopped vegetables like spinach or bell peppers into the layers.