Slow Cooker Recipe
Slow Cooker Ravioli Lasagna
Frozen ravioli, meat sauce, and mozzarella layered right in the slow cooker — no boiling, no oven, no fuss.
Made with Reynolds Ranch Ground Beef · Slow cooker · LOW 3–5 hours
Ingredients
- 1 lb Reynolds Ranch ground beef
- 3 cloves garlic, chopped
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 2 (24 oz) jars pasta sauce
- 2 tsp Italian seasoning
- 25 oz frozen cheese ravioli
- 2 cups shredded mozzarella cheese
Instructions
- 01In a large skillet over medium-high heat, cook the ground beef, garlic, garlic powder, salt, and pepper until the beef is browned. Drain.
- 02Add the pasta sauce and Italian seasoning to the beef mixture.
- 03Place ¾ cup of the meat sauce in the bottom of a slow cooker. Add a layer of frozen ravioli, followed by another layer of meat sauce. Continue layering until everything except the cheese is used.
- 04Cover and cook on LOW for 3–5 hours.
- 05Sprinkle the mozzarella over the top, cover, and cook an additional 30–45 minutes on LOW, until the cheese is melted.
Serving suggestion
The ravioli goes in frozen — no thawing, no boiling. Keep the layers even and you'll get pasta, sauce, and cheese in every scoop.