Crockpot Ravioli Lasagna

Instructions:

1. In a skillet, brown the ground beef with garlic powder, onion powder, salt, and pepper. Drain excess fat.
2. Stir the marinara sauce into the beef and let it simmer for 2 minutes.
3. Spread a thin layer of the meat sauce on the bottom of your crockpot.
4. Add a layer of frozen ravioli, then spoon more meat sauce over the top.
5. Sprinkle mozzarella and Parmesan over the sauce.
6. Repeat the layers until all ingredients are used, ending with a generous layer of cheese.
7. Cook on LOW for 3–4 hours, or until hot, bubbly, and fully melted.
8. Top with chopped fresh parsley before serving.

Variations

• Use Italian sausage instead of beef for extra flavor.
• Add spinach between layers for a veggie boost.
• Substitute Alfredo sauce for a creamy white lasagna twist.
• Use beef ravioli for a heartier, more robust version.

Tips

• Keep the ravioli frozen — no thawing needed for the perfect texture.
• If adding ricotta, mix it with Italian seasoning for extra flavor.
• Avoid overcooking; at the 3-hour mark, check to prevent mushy pasta.
• Sprinkle extra Parmesan on top in the last 15 minutes for a more golden finish.