I found this slow cooker ravioli “ lasagna” recipe about a year ago and I have made it a bunch of times. I am sharing the recipe with the changes I have made and I will have the recipe site I got the recipe from.
*Quick note-- I had ran out of mozzarella so I had to use a bit of double cheddar blend with the mozzarella. It was still yummy*
- 25 oz. frozen ravioli – (I use Olivieri Ricotta Spinach Fresh Pasta Ravioli, Fresh Pasta, 2 x 225 g)
- 1 lb. ground beef, (can use sausage. I’ve used chorizos before)
- 1 cup white onion, diced
- 2 cloves of garlic, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 24 oz. marinara sauce
- 8 oz. shredded mozzarella cheese, (2 cups)
- In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion and garlic. Add the salt, pepper, garlic powder, and Italian seasoning. Cook until the meat is browned. If there is a lot of extra fat in the pan with the meat I remove a bit of it.
- Spray the slow cooker with non-stick spray
- Add half of the marinara sauce to the bottom of the slow cooker.
- Add half of the bag of ravioli on top of that sauce.
- Add all of the ground beef mixture over the ravioli.
- Add the remaining ravioli over the meat.
- Pour over the remaining marinara
- sauce.
- Sprinkle over the mozzarella cheese.
- Place the lid on the slow cooker. Cook on LOW for 4 hours.
