Crockpot Ravioli Lasagna
By making Crockpot Ravioli Lasagna, you can eliminate many of the steps involved and make a dinner the entire family will love!
Equipment
Ingredients
- 24 ounces cheese-stuffed frozen ravioli
- 1 28 ounce can crushed tomatoes
- 1 28 ounce can tomato sauce
- 2 pounds ground beef browned
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons honey
- 12 slices provolone
- 2 cups mozzarella
Instructions
- In a large skillet, combine browned ground beef, tomatoes, tomato sauce, water, seasonings, and honey. Cook over medium-high heat for 5 to 10 minutes.
- Spray inside slow cooker with non-stick cooking spray. Ladle a scoop of the meat sauce into the slow cooker. Add layers of ravioli, sauce, four slices of provolone, and a sprinkle of mozzarella. Repeat each layer until all ingredients are used, topping with a final layer of cheese.
- Cook on high for 3 to 4 hours, until a thermometer inserted through the ravioli reaches 165 degrees.
Video
Notes
- No need to thaw the ravioli - use it straight from the freezer so it doesn’t fall apart
- If your sauce is on the thicker side, add a splash of water early to keep things from drying out
- Spray the crockpot really well (or use a liner!) so nothing sticks and cleanup is easier
Nutrition
Calories: 659kcalCarbohydrates: 33gProtein: 39gFat: 40gSaturated Fat: 18gCholesterol: 142mgSodium: 1152mgPotassium: 334mgFiber: 2gSugar: 5gVitamin A: 470IUVitamin C: 0.2mgCalcium: 416mgIron: 9.7mg
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