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.
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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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
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.

 
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

 
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 21, 2015

I used half ground beef/half ground sausage and a homemade marinara and I omitted the additional salt. I was able to put this together fairly quickly (and fairly cheaply as well because all of the ingredients were bought at Aldi!) at the start of my day and it was ready to go at dinnertime. I did take another reviewer's suggestion and add cheese in the layers as well as on top. I did sprinkle a good amount canned parmesan along with the shredded mozzerellla, too. The whole family enjoyed it, especially my two kids. We sopped up the additional sauce with white trash garlic bread (softened butter and lots of garlic powder, spread onto sandwich bread and thrown under the broiler). NO LEFTOVERS. Definitely a make again.

 
Oct 26, 2014

Fixed this for our homecoming pot luck meal. It was great.the only thing I did different is add Italian cheese in the layers. Cooked on low 4 hour added cheese 1 more hour. Turned out as good as I hoped.

 
Sep 04, 2014

This recipe is delicious. The whole family loved it. I did add frozen thawed spinach that I squeezed access water out of to the meat sauce. I also substituted ground turkey in place of the beef. Also put some shredded Italian cheese in between layers. Turned out great.

 
Oct 30, 2013

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

 

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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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