Why You’ll Love This Recipe

• It’s ultra-convenient for busy nights: you’ll have a hearty, cheesy dinner with minimal hands-on time.
• It brings all the cozy, comforting flavors of lasagna without the extra effort of traditional lasagna noodles.
• It’s very flexible — you can easily swap meats, switch out ravioli types, or make it vegetarian.
• Leftovers reheat beautifully, making it great for meal-prep or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen cheese ravioli (do not thaw)
• Ground beef (or ground turkey/sausage)
• Jarred marinara or pasta sauce
• Shredded mozzarella cheese
• (Optional) Parmesan cheese
• Seasonings: Italian seasoning, garlic powder or minced garlic, salt & pepper
• (Optional) Diced onion

Directions

1. Lightly spray the insert of your slow cooker (crock-pot) with non-stick spray or use a liner.
2. In a skillet, brown the ground beef with the diced onion (if using), garlic or garlic powder, Italian seasoning, salt and pepper until no pink remains. Drain off excess fat, but leave a little moisture to keep it from drying out.
3. Stir the jarred pasta sauce into the browned meat mixture and let it simmer briefly (2-5 minutes) until slightly thickened.
4. To assemble:
   • Pour about half of the sauce/meat mixture into the bottom of the slow cooker.
   • Layer half of the frozen ravioli over the sauce.
   • Add another layer of sauce/meat mixture over the ravioli.
   • Add the remaining ravioli.
   • Pour the remaining sauce over the ravioli.
   • Top everything with shredded mozzarella (and optional Parmesan) evenly.
5. Cover and cook on LOW for about 3–4 hours, or until the ravioli are tender and the cheese is melted and bubbly. (Time may vary depending on your slow cooker.)
6. Once done, turn the slow cooker off and let it rest for about 10-15 minutes before serving — this helps the layers set and makes serving cleaner.
7. Serve hot, ideally with a fresh green salad or garlic bread on the side.

Servings and timing

• Makes about 8 servings (may vary with portion size).
• Prep time: ~10–15 minutes.
• Cook time: ~3 to 4 hours on LOW.
• Total time: ~3 h 10 min to ~4 h 15 min.

Variations

• Swap ground beef for Italian sausage, ground turkey, or omit meat entirely to make it vegetarian.
• Use spinach & cheese ravioli, mushroom ravioli, or other flavored ravioli to change the profile.
• Instead of marinara, use Alfredo sauce for a white-lasagna twist.
• Add vegetables: layer in fresh spinach, chopped zucchini, mushrooms or bell peppers.
• Use a mix of cheeses: add provolone, cheddar, or a sprinkle of feta for a different flavor.
• For a bit of heat: stir in red pepper flakes or use a spicy sausage.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: portion into a microwave-safe dish and heat until warmed through, or place back into the slow cooker on LOW until hot.
• For freezing: once cooled, freeze in freezer-safe containers for up to 1 month; thaw in the refrigerator overnight before reheating.

FAQs

What kind of ravioli should I use?

You can use cheese ravioli (classic choice) or any flavored ravioli you like — spinach & cheese, mushroom, meat-filled — the recipe is flexible.

Do I need to thaw the frozen ravioli first?

No — use the ravioli directly from frozen. This ensures the texture works well in the slow cooker. If thawed, you may need to adjust cooking time.

Can I make this vegetarian?

Yes — simply omit the meat and use a meatless sauce or add vegetables in place of the meat. Use veggie-filled ravioli if desired.

What size slow cooker should I use?

A 5- to 6-quart (about 4.7-6 L) slow cooker works well. Bigger sizes are fine; just maintain the layering and cooking time.

Can I cook on HIGH instead of LOW?

Yes, you could, but timing will vary. Cooking on HIGH might take around 2-3 hours, but I recommend LOW for best texture and layering.

How do I prevent the bottom from burning?

Spray the crock insert first to prevent sticking, and ensure the sauce at the bottom is generous so the ravioli don’t dry out or burn.

Can I add extra cheese on top after cooking?

Absolutely. After the cooking time, you can sprinkle additional cheese, cover and let sit for a couple of minutes to melt further.

Can I use fresh ravioli instead of frozen?

Yes — if using fresh ravioli, the cook time will usually be shorter (around 1.5-2 hours) because the pasta is already fresh. Monitor to avoid over-cooking.

How thick should the layer of sauce be?

You want enough sauce so that the ravioli are mostly covered and the cheese has moisture to melt into. A good guideline is to use about half of your sauce at the bottom, then another portion midway, then the remainder over the top.

Conclusion

This Crockpot Ravioli Lasagna is a game-changer for weeknight dinners: minimal effort, maximum comfort. With simple layering, frozen ravioli and your favorite sauce, you’ll get all the flavors of lasagna without the time-consuming steps. Whether for family dinners, leftovers, or a make-ahead meal, it’s a recipe you’ll come back to again and again. Enjoy!

Crockpot Ravioli Lasagna

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A simple, comforting slow cooker meal that layers frozen ravioli, hearty meat sauce, and melted cheese for a lasagna-style dinner without the hassle of boiling noodles or pre-cooking pasta.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1 (25 oz) bag frozen cheese ravioli (do not thaw)
• 1 lb ground beef (or turkey or sausage)
• 1 (24 oz) jar marinara or pasta sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup diced onion (optional)
• 1 tsp Italian seasoning
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• Salt and pepper, to taste
• Non-stick cooking spray (for crockpot)

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Instructions

1. Spray the slow cooker insert with non-stick cooking spray or use a liner.
2. In a skillet, brown the ground beef with onion (if using), garlic, Italian seasoning, salt, and pepper until no pink remains. Drain excess fat.
3. Stir in the marinara sauce and simmer for 2–5 minutes until slightly thickened.
4. Spread half of the meat sauce in the bottom of the slow cooker.
5. Layer half of the frozen ravioli over the sauce.
6. Top with another layer of meat sauce, then the remaining ravioli.
7. Finish with the remaining sauce and sprinkle mozzarella and Parmesan on top.
8. Cover and cook on LOW for 3–4 hours, until ravioli are tender and cheese is melted and bubbly.
9. Turn off heat and let rest 10–15 minutes before serving.
10. Serve warm with salad or garlic bread.

Notes

• No need to thaw frozen ravioli before layering.
• For a vegetarian version, omit the meat and use vegetable sauce.
• Use a 5–6 quart slow cooker for best results.
• To cook on HIGH, reduce time to about 2–3 hours.
• Leftovers reheat well and can be frozen for up to 1 month.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 890mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 75mg