Crockpot Ravioli Lasagna

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Do you love meals that come together effortlessly? Check out this one-bowl wonder!

Crockpot Ravioli Lasagna

 
 

With a new found love for my crockpot, I have had fun trying out quick and easy slow cooker meals that the whole family will love.
 

It doesn’t get much easier and is a new favorite of the family. Adapting it to be vegetarian friendly was a cinch, using MorningStar Farms Grillers Recipe Crumbles.

Just a quick note about the cooking times. I originally though that this should cook for 6 hours on LOW, but I checked mine after 4ish hours and it was ready to rock (I swear my crock runs hot).

So I would give this one a test run on the weekend when you are going to be home, just to play around with the cooking times. I hope you love it!

XO Corey
 

Here is what you need (serves 4-6)
– 1 lb ground round (or MorningStar Farms Grillers Recipe Crumbles for veg friendly)
– 1 cup chopped onions
– 2-4 garlic cloves, minced
– 1 (24oz) jar of pasta sauce
– 1 (25oz) package or frozen cheese-filled ravioli(do not thaw)
– 1 (8oz) package shredded Italian blend cheese

1. Cook ground round (or veg crumble), onion, and garlic in a large skillet over a medium/high heat, until beef crumbles and is no longer pink. Drain if needed and set aside.
2. Spoon 3/4 cup pasta sauce into bottom of a lightly greased crockpot. Layer half of the ravioli.

3. Next layer with 1/2 the
meat mixture.

4. Then top with 1 cup of cheese.

 
 
 

5. Repeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.

6. Cover and cook on LOW for 4-6 hours until pasta is tender. Like I said above, the original recipe said 6 hours, but mine was ready to go after 4.5 hours. So test your crock out with this one!

 
 Hope you enjoy! 
 
 

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XO
Corey, Darryl, Big D & Little D

 
5.0 from 2 reviews
 
Prep time
Cook time
Total time
 
Ingredients
  • - 1 lb ground round (or MorningStar Farms Grillers Recipe Crumbles for veg friendly)
  • - 1 cup chopped onions
  • - 2-4 garlic cloves, minced
  • - 1 (24oz) jar of pasta sauce
  • - 1 (25oz) package or frozen cheese-filled ravioli(do not thaw)
  • - 1 (8oz) package shredded Italian blend cheese
Instructions
  1. Cook ground round (or veg crumble), onion, and garlic in a large skillet over a medium/high heat, until beef crumbles and is no longer pink. Drain if needed and set aside.
  2. Spoon ¾ cup pasta sauce into bottom o a lightly greased crockpot. Layer half of the ravioli.
  3. Next layer with ½ the meat mixture.
  4. Then top with 1 cup of cheese.
  5. Reapeat layers, starting with ¾ cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.
  6. Cover and cook on LOW for 4-6 hours until pasta is tender. Like I said above, the original recipe said 6 hours, but mine was ready to go after 4.5 hours. So test your crock out with this one!

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Comments

  1. Ann L.B. says

    Late to this party, but my crockpot absolutely runs HOT! I have learned to about halve the time, even on low. Sometimes I prep the pot, leave it in the fridge, and tell my son to plop it in on high when he gets home at 3:15. It’s dinner by 5:45!

    • Gwen M says

      In regard to the hot crock pot. I have a new one and it runs hot, as well. In asking around, I was told that the new ones run hotter for food safety reasons. I guess it makes sense but, not convenient for slow cooking if it’s not that slow!

  2. Mare says

    I made this yummy dish today for our Christmas dinner – wanted something quick and easy for our family. This was perfect for the four of us. I only added some additional oregano, rosemary, basil to the sauce and would be great with a little kick to it next time. I cooked it on low for a little over 3 hours which was all that was needed- anymore would have been too much. My crock pot doesn’t run hot so be careful and not overcook this. Thanks for the recipe – it’s a keeper!

  3. Amy says

    Yum! I actually browned some Italian sausage with ground beef so it was about 50/50 beef and sausage, so good! Mine only needed about 3 hours on low, I just set it on “warm” until we were ready to eat. The only thing I will do differently next time is add some sauce to the top layer of beef and then add the cheese. I found that the raviolis on top didn’t really have any sauce on them and when I tried to dig down deeper into the dish to get some sauce I was breaking up some of the raviolis. They were good even without sauce though. This is definitely a keeper!

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