Description
A delicious and easy-to-make lasagna using frozen ravioli, savory meat sauce, and melted cheese. This Crockpot version saves you time without sacrificing flavor!
Ingredients
Units
Scale
- 1 pound (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 24 ounces (680g) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
- 25 ounces (710g) frozen cheese ravioli (do not thaw)
- 2 cups (200g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
Instructions
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Prepare the Meat Sauce:
- In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
- Add the diced onion and minced garlic, and cook until the onion becomes translucent.
- Stir in the marinara sauce, Italian seasoning, and garlic salt. Simmer for 5 minutes.
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Assemble the Lasagna:
- Lightly grease the inside of your 6-quart slow cooker.
- Spread a thin layer of the meat sauce at the bottom of the slow cooker.
- Add half of the frozen ravioli, then layer with half of the remaining meat sauce and half of the shredded mozzarella cheese.
- Repeat with the second layer of ravioli, sauce, and cheese, topping with grated Parmesan cheese.
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Cook the Lasagna:
- Cover and cook on low for 3-4 hours, or until the ravioli are tender and the cheese is melted.
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Serve:
- Let the lasagna sit for 5 minutes before serving to let it set.
- Garnish with fresh parsley if desired.
Notes
- Ravioli: Frozen ravioli makes this recipe quick and simple.
- Meat Options: Ground turkey or Italian sausage can be substituted for ground beef.
- Vegetarian Version: Skip the meat and use sautéed vegetables like spinach or mushrooms for a meatless lasagna.
- Cheese Variations: Feel free to add ricotta or provolone for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 7g
- Sodium: 1,334mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 91mg