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This Slow Cooker Ravioli Lasagna gives you all the cozy, cheesy comfort of classic lasagna without the work. Frozen ravioli do the heavy lifting, and your crockpot turns it into the easiest hearty dinner.

Lasagna is one of those dinners that feels like a warm hug. It’s saucy and cheesy and always hits the spot, especially when the weather is colder or everyone’s just had one of those long days. The problem is, traditional lasagna can take forever, and I don’t have that kind of time with these boys. You’ve got noodles to boil, fillings to mix, pans to layer, and then you wait… and wait… and wait for it to bake. And by the time it’s finally done my kids have already hit the snack cabinet and no longer want dinner lol.

That’s why I love this Slow Cooker Ravioli Lasagna so much. It tastes like the comfort food we all crave, but it fits into my real life. This is the kind of recipe I can throw together on a busy day when I know dinner needs to be hearty, filling, and something the kids will actually eat without complaints. And the best part is, it doesn’t require any fancy cooking skills. If you can brown some ground beef and layer ingredients, you can make this.

Using frozen cheese ravioli is the trick that makes this recipe feel almost too easy. They act like little pockets of lasagna goodness, and they create those “layers” without you having to do anything complicated. They cook right from frozen, they soak up the sauce, and they turn soft and tender while still holding their shape. It’s honestly one of my favorite shortcuts because it still tastes homemade, not like a shortcut. I mean lasagna is noodles with ricotta and ravioli is noodles with ricotta stuffed in them already.

This recipe is also a lifesaver when you’ve got a lot going on. I know most evenings there are legos everywhere, the baby is climbing on the table, I have a million emails to answer, the laundry is piled up, and I’m just trying to keep everyone fed and happy without losing my mind. I’ve learned that dinner doesn’t have to be complicated to be comforting. Sometimes the best meals are the ones that do the most with the least effort.  Those also seem to be the ones my kids love the best. 

And if you’re someone who loves having leftovers, you’re going to love this one even more. It reheats beautifully, it’s easy to portion out for lunches, and it freezes well for future “I can’t cook tonight” nights. It’s the kind of recipe that feels like you did something really special, even though it was actually pretty simple.

What Is Slow Cooker Ravioli Lasagna

Slow Cooker Ravioli Lasagna is a super easy version of classic lasagna made in the crockpot. Instead of lasagna noodles, you use frozen ravioli as the “pasta layers.” The ravioli get layered with a quick seasoned meat sauce and lots of cheese, then everything cooks low and slow until it’s bubbly, tender, and completely comforting.

It has the same flavors you expect from lasagna, but it’s less work, less mess, and it’s perfect when you want something hearty without spending all day in the kitchen.

Why You’ll Love This Recipe

• It tastes like classic lasagna but is way easier

• Frozen ravioli means no boiling noodles

• The slow cooker does the cooking while you do literally anything else

• It’s cheesy, saucy, and super kid-friendly

• Great for leftovers, meal prep, and freezer meals

• You can switch up the ravioli, meat, or sauce and make it new every time

When to Serve This Recipe

• Busy weeknights when you need a reliable dinner

• Sunday dinners when you want comfort food without the effort

• Potlucks and family gatherings (it’s always a hit)

• Meal prep weeks when you want leftovers that reheat well

• Cold nights when you want something warm and filling

Ingredients 

• 1 pound ground beef, browned and drained-Lean beef works best so the sauce doesn’t get greasy.

• 1 small onion, diced-Adds flavor and makes the sauce taste more “simmered.”

• 3 cloves garlic, minced-Fresh garlic makes a big difference, even in a slow cooker recipe.

• 1 teaspoon Italian seasoning-Gives that classic lasagna flavor without extra steps.

• ½ teaspoon salt-You can adjust at the end depending on your sauce.

• ¼ teaspoon black pepper

• 1 (24-ounce) jar marinara or pasta sauce-Pick one you truly like. The sauce is the flavor base here.

• 1 (15-ounce) can tomato sauce-Helps loosen the mixture so everything cooks evenly in the crockpot.

• 1 (25-ounce) bag frozen cheese ravioli-Keep it frozen. That’s what makes this recipe so easy.

• 2 cups shredded mozzarella cheese-The melty layer that makes it feel like real lasagna.

• ½ cup shredded Parmesan cheese-Adds that salty, rich lasagna flavor.

• Fresh basil or parsley, for garnish-Totally optional, but it adds freshness and makes it pretty.

How to Make Slow Cooker Ravioli Lasagna

1. Brown the beef: Cook the ground beef in a skillet until browned, then drain off any grease.

2. Build the sauce: Stir in the diced onion and cook for a few minutes until it softens. Add the minced garlic, Italian seasoning, salt, and pepper and cook for about 30 seconds, just until fragrant.

3. Add the sauces: Pour in the jar of marinara and the can of tomato sauce and stir until combined. This is your quick meat sauce.

4. Start layering: Spray the inside of your slow cooker with nonstick spray. Spoon a thin layer of sauce into the bottom.

5. Add ravioli: Place a single layer of frozen ravioli over the sauce.

6. Sauce and cheese: Spoon more sauce over the ravioli, then sprinkle with mozzarella and Parmesan.

7. Repeat: Keep repeating those layers until everything is used up, finishing with sauce and a generous layer of cheese on top.

8. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the ravioli are tender and the cheese is melted.

9. Rest and serve: Let it sit for about 10 minutes before serving so it holds together better. Garnish with basil or parsley if you want.

Substitutions

• Ground beef → Italian sausage, ground turkey, or plant-based crumbles

• Cheese ravioli → beef ravioli, spinach ravioli, or mushroom ravioli

• Mozzarella → provolone, Italian blend, or add ricotta for creamier layers

• Marinara sauce → tomato basil, roasted garlic, or spicy arrabbiata

• Parmesan → Romano or Asiago

Variations

• Ravioli Lasagna Alfredo: Use Alfredo sauce instead of marinara and add cooked chicken

• Three-Cheese Version: Add small spoonfuls of ricotta between layers

• Spicy Italian: Use hot sausage and a pinch of red pepper flakes

• Vegetable Lasagna: Add mushrooms, spinach, zucchini, or bell peppers between layers

• Mexican Ravioli Bake: Swap the sauce for salsa, season the beef with taco seasoning, and use cheddar + Monterey Jack

Tips & Tricks

• Don’t thaw the ravioli. They cook perfectly from frozen.

• Use a sauce you like because it really sets the flavor.

• Keep layers fairly even so it cooks consistently.

• If you want a firmer slice, let it rest longer before serving.

• For extra bubbly cheese, cook the last 15 minutes with the lid slightly cracked (or just remove the lid if your slow cooker runs hot).

FAQs

Can I assemble this ahead of time?
Yes. You can brown the beef and mix the sauce ahead, then store it in the fridge. When you’re ready, layer it with frozen ravioli and cook.

Can I use refrigerated ravioli instead of frozen?
Yes, but it may cook faster. If using refrigerated ravioli, check for doneness a bit earlier.

Will this get watery in the slow cooker?
It shouldn’t, but sauces vary. If your sauce is very thin, you can skip the tomato sauce or reduce it slightly.

Can I add ricotta?
Absolutely. Drop small spoonfuls between layers to make it more like classic lasagna.

What size slow cooker works best?
A 6-quart slow cooker is ideal so you have room to layer without overflowing.

Serving Ideas

• Garlic bread or breadsticks for dipping in the sauce

• A simple green salad with Italian dressing

• Roasted broccoli, green beans, or zucchini

• Caesar salad if you want classic Italian vibes

Storage and Make Ahead Tips

• Refrigerate leftovers in an airtight container for up to 4 days

• Freeze individual portions for up to 2 months

• Reheat in the microwave in 1-minute bursts, or warm in the oven covered until heated through

• If it thickens in the fridge, add a spoonful of marinara before reheating to loosen it up

If cozy, hands-off dinners are your thing, these slow cooker pasta recipes deliver big comfort with minimal effort. They’re hearty, family-friendly, and perfect for busy weeknights when you still want something warm and satisfying on the table.

• Slow Cooker Taco Pasta: A bold, cheesy pasta dinner with taco-inspired flavor that’s easy, filling, and always a hit.

• One Pot Cheesy Sausage Pasta: Creamy, cheesy pasta with savory sausage that comes together fast and feels like classic comfort food.

• Slow Cooker Jambalaya Pasta: A slow cooker pasta dish with Cajun flair that brings big flavor without extra work.

• Slow Cooker Honey Garlic Chicken and Noodles: Tender chicken and noodles coated in a sweet, savory sauce for a cozy, crowd-pleasing meal.

• Slow Cooker Chicken and Noodles: A classic comfort dish with soft noodles and rich, hearty flavor that never goes out of style.

• Slow Cooker Pizza Casserole: A fun pasta casserole packed with pizza-style flavors, melted cheese, and easy slow cooker convenience.

Continue to Content

Slow Cooker Ravioli Lasagna

Yield: 6

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This Slow Cooker Ravioli Lasagna is a weeknight dream, all the flavor of classic lasagna, none of the layering hassle. Tender cheese ravioli, seasoned ground beef, pasta sauce, and plenty of melty cheese come together right in your slow cooker. It’s hearty, comforting, and so simple to throw together, just layer, cook, and serve!

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Ingredients

• 1 pound ground beef, browned and drained
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (24-ounce) jar marinara or pasta sauce
• 1 (15-ounce) can tomato sauce
• 1 (25-ounce) bag frozen cheese ravioli (keep frozen, no need to thaw)
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• Fresh basil or parsley, for garnish

Instructions

1. Layer your lasagna in slow cooker: Spray the slow cooker with nonstick spray.
2. Spread a thin layer of meat sauce on the bottom.
3. Add a layer of frozen ravioli.
4. Top with another layer of sauce, then a handful of mozzarella and Parmesan.
5. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
6. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until ravioli is tender and cheese is melted.
7. Serve: Garnish with chopped basil or parsley and enjoy warm.

Notes

• No need to thaw the ravioli: It cooks perfectly from frozen.
• Use good pasta sauce: It makes a big difference in flavor, choose one you’d eat on its own.
• Layer lightly: Don’t overpack the slow cooker; it cooks more evenly with thinner layers.
• Add cheese at the end if you like it bubbly: Remove lid during last 15 minutes on HIGH to let the top get melty.
• Storage:
• Refrigerate leftovers up to 4 days in an airtight container.

Freeze individual portions up to 2 months. Reheat in the microwave or oven until hot.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 594Total Fat: 36gSaturated Fat: 18gUnsaturated Fat: 18gCholesterol: 138mgSodium: 1480mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 50g

If you love lasagna but don’t love the work that comes with it, this Slow Cooker Ravioli Lasagna is going to be your new best friend. It’s cozy, cheesy, filling, and unbelievably easy. The kind of dinner that makes everyone happy, gives you leftovers for later, and doesn’t leave you with a sink full of dishes. This one is a keeper.