Crockpot Ravioli Lasagna

Crockpot Ravioli served in a blue bowl

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!

Crockpot Ravioli Lasagna

  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. Repeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.
  4. 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!
5 from 2 votes

Crockpot Ravioli Lasagna

Do you love meals that come together effortlessly? Check out this one-bowl wonder, Crockpot Ravioli Lasagna! The whole family devoured this dinner.
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes

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

  • 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.
  • Spoon 3/4 cup pasta sauce into bottom o a lightly greased crockpot. Layer half of the ravioli.
  • Next layer with 1/2 the meat mixture.
  • Then top with 1 cup of cheese.
  • Reapeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.
  • 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!

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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15 Comments

  1. 5 stars
    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!

  2. Jassandra says:

    Excuse me but I’m fairly new to cooking, infact my boyfriend does all the cooking so I’m curious as to was pasta sause is? Like Alfredo or spaghetti sauce or is it it’s own sause?

  3. Lissa Mears says:

    Hi could I use lasagne pasta sheets instead for this or would they dry out? Thanks