top of page
  • Writer's pictureTy Hollingshead

Slow Cooker Ravioli Lasagna


  • 1 lb ground lean beef

  • 3 cloves garlic, chopped

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 24 oz jars pasta sauce

  • 2 tsps Italian seasing

  • 25 oz pkg frozen cheese ravioli

  • 2 cups shredded mozzarella cheese


  1. In a large skillet, over medium-high heat, cook beef, garlic, garlic powder, salt and pepper until meat is crumbled and browned; drain. Add pasta sauce and Italian seasoning to the beef mixture.

  2. Place 3/4 cup of meat sauce onto bottom of slow cooker; add a layer of frozen ravioli followed by a layer of meat sauce. Continue layering until everything except cheese is used.

  3. Cover and cook on low 3-5 hours.

  4. Sprinkle mozzarella cheese on top of ingredients, cover and cook an additional 30-45 minutes on low, until cheese is melted.

33 views0 comments

Recent Posts

See All


bottom of page