Sounds delicious! Here’s a simple, reliable method to make Crockpot Ravioli Lasagna . I’ll give you a couple of layout options
Option A: Classic layered Crockpot Lasagna (best texture)
Servings: about 6-8, depending on portion size
Crockpot size: 6 quart works best; 4 quart can work with smaller layers
Ingredients (adjusted to layering approach)
1 (25 oz) bag frozen ravioli (cheese or meat)
1 lb ground beef (or ground turkey)
1 jar (24 oz) marinara sauce
1 can (14.5 oz) crushed tomatoes (optional)
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Optional garnish: chopped fresh parsley or basil
Instructions
Brown the meat:
In a skillet over medium heat, sauté onion until translucent, about 3-4 minutes. Add garlic and cook 30 seconds more.
Add ground beef (or turkey); cook until browned. Drain excess fat.
Season and simmer quick sauce (optional, speeds up layering):
To the skillet, add marinara sauce, crushed tomatoes (if using), dried basil, oregano, and red pepper flakes. Stir to combine and heat through for 4-5 minutes. If you prefer to skip this step, you can skip and just mix the meat with the jars directly.
Prepare the cheese mixture:
In a bowl, whisk together ricotta cheese, egg, 1/4 cup grated Parmesan (reserve the rest for topping), and a pinch of salt/pepper.
Layer in the crockpot:
