Ingredients
- 25 oz. Frozen Ravioli: Do not thaw; cheese-filled varieties like five cheese are recommended.
- 1 lb. Ground Beef: Alternatively, you can use mild sausage for a different flavor.
- 1 cup White Onion: Diced finely for a subtle flavor base.
- Spices:
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1/4 tsp. Garlic Powder
- 1/2 tsp. Dried Leaf Oregano (not ground)
- 24 oz. Marinara Sauce: A quality brand like Rao’s enhances the dish.
- 8 oz. Shredded Mozzarella Cheese: Approximately 2 cups, for a gooey cheese layer.
Instructions
1. Brown the Ground Beef:
- Cook the Meat: In a large skillet over medium heat, brown the ground beef or sausage, breaking it into small pieces with a spoon.
- Add Onion: Stir in the diced onion and sauté for 2-3 minutes until it becomes translucent.
- Season: Add salt, pepper, garlic powder, and dried oregano, mixing well to distribute the flavors evenly.
2. Layer the Ingredients in the Slow Cooker:
- Prep the Base: Spread a thin layer of marinara sauce on the bottom of the slow cooker. This prevents the ravioli from sticking.
- First Layer: Arrange a single layer of frozen ravioli over the sauce.
- Add Meat: Spoon a portion of the seasoned meat mixture over the ravioli, spreading evenly.
- Repeat: Continue layering ravioli, meat, and sauce until all are used, ending with marinara sauce on top.
3. Cook the Lasagna:
- Slow Cook: Cover and set the slow cooker on low heat. Cook for 4-5 hours until the ravioli is tender.
- Add Cheese: In the last 30 minutes of cooking, evenly sprinkle the shredded mozzarella cheese over the top, allowing it to melt.
4. Serve and Enjoy:
- Serve Hot: Dish out generous portions directly from the slow cooker, ideally while hot and bubbly.
Cook Notes and Variations
- Enhance Flavor: Add minced garlic, diced bell peppers, or sliced mushrooms to the meat for extra taste.
- Ravioli Options: Experiment with different fillings like spinach and cheese or butternut squash ravioli.
- Sauce Variations: Use your favorite marinara or try a homemade sauce for a personal touch.
Keto and Low-Carb Versions
- Keto Version: Replace ravioli with thinly sliced zucchini or eggplant and use a sugar-free marinara.
- Low-Carb Version: Use shirataki noodles or cauliflower gnocchi instead of ravioli and opt for lean meats like ground turkey.
Frequently Asked Questions (FAQs)
- Fresh vs. Frozen Ravioli: Frozen is preferred to maintain structure during slow cooking. If using fresh, adjust the cooking time to avoid overcooking.
- Make Ahead: Assemble the lasagna in the slow cooker insert and refrigerate overnight. Bring to room temperature before cooking.
- Storing Leftovers: Cool completely, then freeze wrapped in plastic and foil for up to 3 months. Thaw in the refrigerator and reheat in the oven.
- Adding Vegetables: Incorporate vegetables like zucchini, bell peppers, spinach, or mushrooms for added nutrition and flavor.
This Slow Cooker Ravioli Lasagna is a versatile, comforting dish that’s perfect for any occasion, ensuring a hearty meal with minimal effort.
