Slow Cooker Ravioli Lasagna

Why You’ll Love This Recipe

You get all the cozy, cheesy goodness of homemade lasagna without boiling noodles or assembling complicated layers. This slow cooker version is simple, family-friendly, and incredibly satisfying. It’s customizable, uses affordable ingredients, and requires almost no prep time.

Ingredients

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

• Frozen cheese ravioli
• Ground beef
• Onion, diced
• Garlic, minced
• Marinara or pasta sauce
• Italian seasoning
• Ricotta or cottage cheese
• Shredded mozzarella
• Shredded Parmesan
• Salt and pepper
• Fresh basil or parsley (optional)

Directions

1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
2. Add onion and garlic to the skillet and cook until softened.
3. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer briefly.
4. Spray the slow cooker with nonstick spray.
5. Spread a thin layer of sauce on the bottom of the slow cooker.
6. Add a layer of frozen cheese ravioli.
7. Spoon more sauce over the ravioli, then add spoonfuls of ricotta or cottage cheese.
8. Sprinkle mozzarella and Parmesan over the top.
9. Repeat layers until ingredients are used up, finishing with cheese on top.
10. Cover and cook on low for 4–5 hours or on high for 2–3 hours.
11. Let the lasagna rest for 10–15 minutes before serving.
12. Garnish with fresh basil or parsley if desired.

Servings and timing

Makes about 6–8 servings.
Prep time: approximately 10 minutes
Cook time: 4–5 hours on low or 2–3 hours on high
Total time: 4–5 hours and 10 minutes

Variations

• Use beef ravioli or spinach ravioli instead of cheese.
• Add cooked Italian sausage in place of or alongside the ground beef.
• Mix spinach into the ricotta layer for extra nutrition.
• Substitute Alfredo sauce for a creamy white lasagna.
• Make it vegetarian by omitting the meat and increasing the cheese or adding veggies.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave or in a 325°F oven until warmed through.
Freeze portioned leftovers for up to 2 months; thaw overnight before reheating.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, but reduce the cooking time by about an hour.

Do I have to brown the meat first?

Yes, browning ensures better flavor and texture and removes excess grease.

Can I make this without meat?

Absolutely; it works great as a vegetarian dish.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a great substitute.

Why is my lasagna watery?

Excess moisture can come from sauce or ravioli—letting it rest helps it set.

Can I add vegetables?

Yes, add spinach, mushrooms, zucchini, or bell peppers.

Can I use jarred marinara sauce?

Yes, any pasta sauce works well.

How do I prevent the bottom from burning?

Spread a thin layer of sauce on the bottom before adding ravioli.

Can I double the recipe?

Only if your slow cooker is large enough; otherwise, ingredients may not cook evenly.

Can I cook it on high the whole time?

Yes—2 to 3 hours on high works perfectly.

Conclusion

Slow Cooker Ravioli Lasagna is an easy, comforting, and incredibly delicious pasta dish that requires minimal effort and delivers maximum flavor. Perfect for busy evenings, potlucks, or meal prep, this recipe turns simple ingredients into a hearty and satisfying meal everyone will enjoy.

Slow Cooker Ravioli Lasagna

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Slow Cooker Ravioli Lasagna is a comforting, cheesy layered pasta dish that delivers classic lasagna flavor using frozen ravioli and a simple meat sauce.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 4–5 hours (low) or 2–3 hours (high)
• Total Time: 4–5 hours 10 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1–2 lbs frozen cheese ravioli
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups marinara or pasta sauce
• 1 tbsp Italian seasoning
• 1 cup ricotta or cottage cheese
• 2 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• Salt and pepper, to taste
• Optional: fresh basil or parsley for garnish

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Instructions

1. Brown the ground beef in a skillet over medium heat and drain excess fat.
2. Add the diced onion and minced garlic; cook until softened.
3. Stir in marinara sauce, Italian seasoning, salt, and pepper; simmer briefly.
4. Spray the slow cooker with nonstick spray.
5. Spread a thin layer of sauce on the bottom of the slow cooker.
6. Add a layer of frozen cheese ravioli.
7. Spoon additional sauce over the ravioli, then add spoonfuls of ricotta or cottage cheese.
8. Sprinkle mozzarella and Parmesan over the top.
9. Repeat layers until ingredients are used, finishing with cheese on top.
10. Cover and cook on low for 4–5 hours or on high for 2–3 hours.
11. Let the lasagna rest for 10–15 minutes before serving.
12. Garnish with fresh basil or parsley if desired.

Notes

• Use beef or spinach ravioli for a flavor twist.
• Allowing the dish to rest helps the layers set and reduces excess moisture.
• Add vegetables such as spinach, mushrooms, or zucchini for more texture.
• Jarred marinara works perfectly to save even more time.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 7g
• Sodium: 1050mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 85mg