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This slow cooker ravioli lasagna turns basic items into a warm, gooey treat without all the hassle of making regular lasagna. Just stack frozen ravioli with sauce, meat, and cheese - you'll get all those yummy lasagna flavors with way less work.
I whipped this up when my sister's crew stopped by without warning, and now it's my favorite dish for company. I always smile when people can't believe it came from a crockpot.
What You'll Need
- Frozen cheese ravioli: Works as your pasta and cheese in one, cutting down your prep
- Parmesan cheese: Brings a tangy, nutty kick that makes the dish special; grab freshly grated if you can
- Mozzarella cheese: Gives you that amazing stretchy cheese pull; whole milk, low moisture type melts best
- Pasta sauce: Go for a good one with real herbs and no extra sugar
- Ground beef: Adds meaty goodness; cook it thoroughly for the best taste and feel
How To Make It
- Cook Your Meat:
- Fry ground beef in a big pan over medium heat until completely brown, breaking it into tiny bits while cooking. Pour off all the fat so your dish isn't greasy. Make sure it's nicely browned for extra flavor.
- Get Your Crockpot Ready:
- Oil your crockpot well so nothing sticks. Put a thin coating of sauce on the bottom to keep things moist and stop burning. Spread it all over the surface.
- Start Your First Layer:
- Put frozen ravioli in one layer on top of the sauce, letting them overlap a bit if needed. Add some of your cooked beef evenly over that. Sprinkle both cheeses generously, going right to the edges.
- Keep Building Layers:
- Keep going with more layers in this order: sauce, ravioli, beef, cheese. Push down softly after finishing each full layer to pack everything in. Top it all with extra cheese for a golden, bubbly top.
- Let It Cook:
- Cover and let it cook on low for 4-5 hours or high for 2-3 hours. The ravioli should feel soft when you stick a fork in it, and the cheese needs to be all melty with some browning around the sides.
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Those frozen ravioli are really the magic trick in this dish. I found this shortcut when I wanted lasagna without all the work. Now my family asks for this version more than traditional lasagna, which says a lot about how good a shortcut can taste.
Prep It Early
You can put this ravioli dish together up to a day ahead and keep it in the fridge before cooking. Just do all your layering, wrap the crockpot dish with plastic, and refrigerate. When you're ready to cook, take it out of the fridge about half an hour before to warm up a bit, then cook for the normal time. This works great when you've got a busy day coming or friends dropping by.
Freezing Tips
After you've cooked it, divide any extras into sealed containers and freeze for up to 3 months. To warm it back up, let it thaw in the fridge overnight and microwave until hot, or put it in an oven-safe dish, cover with foil, and heat at 350°F until warm through. It stays surprisingly tasty even after freezing, though the ravioli might get a bit softer.
Mix It Up
Try adding some cooked veggies like spinach, zucchini, or mushrooms between the meat and cheese layers for extra nutrients and taste. You can swap the beef for Italian sausage or mix them together for stronger flavor. Want it spicy? Throw some red pepper flakes in your sauce or use a hot Italian pasta sauce to start with. This dish is super flexible and forgiving, so you can easily change it to match what your family likes.
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Frequently Asked Questions
- → Can I swap the ravioli for another kind?
Sure! Spinach ravioli or meat ravioli can add a fun twist based on what you like best.
- → What other cheeses would work?
You could switch it up with provolone, gouda, or creamy ricotta for new flavors.
- → Is there a vegetarian version?
Definitely! Replace the beef with sautéed veggies such as mushrooms, spinach, or zucchini.
- → How should I save the leftovers?
Keep leftovers in a sealed container and pop them in the fridge for up to 3 days. Reheat in the microwave or oven when ready.
- → Do I need to thaw frozen ravioli?
Nope, you can toss in the frozen ravioli as is without defrosting.
- → Can I add more meat to the mix?
Definitely! Use up to 2 pounds of beef or mix in some sausage for more hearty flavors.