This easy 4-ingredient crockpot ravioli lasagna is made right in the slow cooker with just minutes of prep time. Start with your favorite ravioli, pair it with ground beef, pasta sauce, and mozzarella cheese for a lazy lasagna that the whole family will love.
To a large skillet over medium heat, add the ground beef and season (salt, pepper, onion, Montreal steak seasoning). Cook the meat, breaking it apart until no longer pink.
Turn the heat down and pour in the sauce. Let simmer for a few minutes.
Spray the bottom of a 6 quart slow cooker with non-stick spray and then spoon in approximately 1 cup of meat sauce into the bottom of the slow cooker.
Top with half of the ravioli, half of the remaining sauce, and a handful of cheese. Repeat with the remaining ingredients, finishing with cheese on top, making sure to tuck the ravioli under the sauce and cheese.
If starting with frozen ravioli, cover and cook on LOW for 3-4 hours.If starting with thawed/fresh ravioli, cover and cook on LOW for 1-2 hours.
Video
Notes
If using fresh ravioli, you'll cook for 2 hours on LOW. If using frozen ravioli, you'll cook for 3 hours on LOW.
Use any type of ravioli you like. I opted for spinach and cheese but you could use meat filled, just cheese ravioli, or any of the many flavors available.
You can skip the meat altogether or try using sausage or ground turkey instead of beef.
If you'd like to add some veggies, you can saute diced veggies with the meat (onions, garlic, carrots, mushrooms, etc.).
If you want a spicy version, add red pepper flakes to the sauce.
Store leftovers covered in the fridge for 2-3 days.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.