Crockpot Ravioli Lasagna

When life gets busy, this 
 Crockpot Ravioli Lasagna is a lifesaver. It’s one of those set-it-and-forget-it meals that fills your kitchen with that Sunday dinner aroma — even on a weekday. I first tried this when I didn’t have time to boil noodles or make a fancy sauce, and now it’s a go-to favorite. With layers of frozen ravioli, hearty 
 meat sauce, and melted 
 cheese, it’s everything you love about classic lasagna without the fuss!

Prep time: 15 minutes

 Cook time: 3-4 hours (LOW) or 2 hours (HIGH)

 Servings: 6

 Points per serving: ~4-5 WW Points (depending on your personal Plan tracking)

Ingredients

 1 lb extra-lean ground turkey or 96% lean ground beef

 1 jar (24 oz) low-sugar, fat-free marinara sauce (such as Rao’s Sensitive or a zero-added-sugar brand)

 1 pkg (20-25 oz) light/reduced-fat frozen cheese ravioli (or standard cheese ravioli, counted accordingly)

 1.5 cups part-skim mozzarella cheese, shredded

 1/3 cup grated Parmesan cheese

 1 cup fat-free ricotta cheese (or plain non-fat Greek yogurt mixed with a pinch of garlic powder)

 1 tsp Italian seasoning

 1/2 tsp garlic powder

 Salt and black pepper to taste

 Fresh chopped basil or parsley for garnish

Instructions

1. Brown the Meat: Heat a non-stick skillet over medium-high heat. Add the lean ground turkey or beef, seasoning with salt, black pepper, garlic powder, and Italian seasoning. Cook until completely browned, draining any excess liquid. Stir the marinara sauce directly into the skillet with the cooked meat and remove from heat.

2. Mix the Cheese Layer: In a small bowl, combine the fat-free ricotta cheese (or non-fat Greek yogurt) with half of the Parmesan cheese and a pinch of salt and pepper.

3. Layer the Slow Cooker: Lightly spray your slow cooker insert with non-stick cooking spray.

 Base: Spread about 1/2 cup of the meat sauce on the bottom.

 First Layer: Arrange a single layer of frozen ravioli to cover the bottom (cut a few if needed to fit).

 Filling: Spoon half of the ricotta mixture over the ravioli, top with a third of the remaining meat sauce, and sprinkle with 1/3 cup of mozzarella.

 Repeat: Add another layer of ravioli, the rest of the ricotta mixture, another third of the meat sauce, and 1/3 cup of mozzarella.

 Top Layer: Finish with a final layer of ravioli, pour the remaining meat sauce over the top ensuring all pasta is covered, and finish with the remaining mozzarella and Parmesan cheese.

4. Cook: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the pasta is tender and the cheese is melted and bubbly.

5. Serve: Let it rest for 10-15 minutes before serving so the layers set. Garnish with fresh basil or parsley.