Crockpot Ravioli Lasagna 🍲🧀🍅
📋 Ingredients:
1 pound ground beef or Italian sausage
1 onion, diced
2 cloves garlic, minced
1 can (24 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
1 package (25 ounces) frozen cheese ravioli
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
📝 Instructions:
1️⃣ In a skillet, cook ground beef or Italian sausage over medium heat until browned; drain excess grease.
2️⃣ Add diced onion and minced garlic to the skillet; cook until softened, about 2-3 minutes.
3️⃣ Stir in marinara sauce, diced tomatoes (with their juices), dried basil, dried oregano, salt, and black pepper.
4️⃣ Spread a thin layer of the meat sauce mixture on the bottom of the crockpot.
5️⃣ Arrange a single layer of frozen cheese ravioli on top of the sauce.
6️⃣ Sprinkle shredded mozzarella cheese over the ravioli.
7️⃣ Repeat layers, ending with a layer of cheese on top.
8️⃣ Cover and cook on low heat for 4-6 hours or until the ravioli are tender and the cheese is melted and bubbly.
9️⃣ Sprinkle grated Parmesan cheese over the cooked lasagna.
🔟 Serve the Crockpot Ravioli Lasagna hot, garnished with fresh basil leaves if desired.
Notes 💡:
◻️ You can add additional vegetables like spinach, mushrooms, or bell peppers to the sauce for extra flavor and nutrition.
◻️ For a vegetarian version, omit the ground beef or sausage and use vegetable broth instead of chicken broth.
◻️ Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
