Randy's Slow Cooker Ravioli Lasagna Recipe - Allrecipes.com
Randy's Slow Cooker Ravioli Lasagna Recipe
  • READY IN 4+ hrs

Randy's Slow Cooker Ravioli Lasagna

Recipe by  

"A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    4 hrs 5 mins
  • READY IN

    4 hrs 20 mins

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
  2. Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
  3. Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Using two jars of pasta sauce yields a much richer product. If you don't like as much sauce, you can use a single jar. The seasonings can be adjusted to your tastes. I prefer a generous amount.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2013

can this recipe be converted to make it in the oven? please advise any changes needed to make it in the oven. thank you in advance. terry

 
Most Helpful Critical Review
Mar 22, 2014

I liked the concept & my son & husband loved the dish. I just prefer my lasagna with more texture & this one turned out a bit too soggy for me.

 

19 Ratings

Nov 03, 2013

Very good and VERY easy. I used 4 jars of pasta sauce and 30 ounces of raviloi. This does make a lot of food, but the leftovers should reheat well. I will be making this often.

 
Mar 01, 2014

Yummy! Followed the recipe and it turned out fantastic. Love it when you don't have to read 15+ reviews with each one telling you a different way of altering the recipe. With this recipe you don't have any reviewers altering the recipe because there is no need to; It's great the way it is. Thank you for an easy and delicious recipe.

 
Oct 30, 2013

Loved it.....I used one jar of sauce, cooked on low for 4 hours then to warm and added the cheese

 
Jul 24, 2014

Absolutely loved this. Hubs has asked me to make it again. I did use sausage instead of beef because that is all I had. Still yummy!While I was making it I thought about doubling the recipe but this made just enough for dinner and leftovers.

 
Jan 30, 2014

Awsome and essy!

 
Oct 13, 2014

I really like this recipe!! It just barely fit into my tiny crock pot (I'd recommend using a 6 qt if possible). I didn't thaw the ravioli first because I didn't have the time to, and it turned out fine. I also just add mozzarella to our plates after the lasagna is scooped out instead of putting it on top while still in the crock pot. It is super delicious reheated as well. This is one of my favorites and I probably will never make "real" lasagna again.

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 1334 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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