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Slow Cooker Ravioli Lasagna


  • 1 bag (25 oz) frozen cheese ravioli
  • 1 pound floor beef or Italian sausage
  • 1 jar (24 oz) marinara sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon Italian seasoning
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Contemporary basil leaves for garnish (non-compulsory)


  1. Brown and drain extra fats from the bottom beef or Italian sausage earlier than beginning.
  2. Unfold a skinny layer of marinara sauce on the underside of the sluggish cooker to stop sticking.
  3. Layer frozen cheese ravioli over the sauce.
  4. Add browned meat, sprinkle with Italian seasoning, and pour diced tomatoes over the ravioli.
  5. Sprinkle mozzarella and Parmesan cheeses generously over the layer.
  6. Repeat layers of ravioli, meat, tomatoes, and cheese till all components are used, ending with a cheese layer on high.
  7. Cowl and cook dinner on low for 4-6 hours till ravioli is tender and cheese is effervescent.
  8. Permit lasagna to sit down within the cooker for 10 minutes after turning it off for simpler serving.
  9. Serve scorching, optionally garnished with recent basil leaves.

Take pleasure in your Slow Cooker Ravioli Lasagna for a comforting Italian meal.