This Slow Cooker Ravioli Lasagna is an easy, cheesy, and delicious twist on classic lasagna—without the hassle! Using frozen ravioli, marinara sauce, ground beef, and plenty of melted cheese, this crockpot meal comes together with minimal effort. Perfect for busy weeknights, meal prep, or a cozy comfort food dinner, this one-pot recipe is sure to be a family favorite! 🍝🧀✨
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- 1 lb (450 g) ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz / 680 g) jar marinara sauce (or homemade sauce)
- 1 (14 oz / 400 g) can diced tomatoes, drained
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 (25 oz / 700 g) bag frozen cheese ravioli
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (250 g) ricotta cheese
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Directions
Step 1: Cook the Meat
- In a large skillet over medium-high heat, cook the ground beef and onion until browned (about 5 minutes).
- Add the garlic and cook for 30 seconds, until fragrant.
- Drain excess grease and stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
Step 2: Assemble the Lasagna in the Slow Cooker
- Spread 1 cup of the meat sauce on the bottom of the slow cooker.
- Layer half of the frozen ravioli on top of the sauce.
- Dollop half of the ricotta cheese over the ravioli and spread gently.
- Sprinkle with 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
- Repeat the layers: meat sauce, ravioli, ricotta, mozzarella, and Parmesan.
- Finish with a final layer of meat sauce and shredded cheese on top.
Step 3: Cook the Ravioli Lasagna
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the ravioli is tender and the cheese is melted.
Step 4: Serve and Enjoy!
- Garnish with fresh basil or parsley before serving.
- Scoop onto plates and enjoy with garlic bread or a fresh salad!
Notes
- Want extra flavor? Use spicy Italian sausage instead of ground beef.
- Prefer a vegetarian version? Skip the meat and add sautéed mushrooms and spinach.
- Make it creamy: Add ½ cup heavy cream to the sauce for a richer taste.
- Storage: Keep leftovers in the fridge for up to 4 days.
- Freezing: Freeze in an airtight container for up to 2 months.
Why This Recipe Works
The Slow Cooker does all the work, making this a hassle-free, no-boil lasagna! Using frozen ravioli as the pasta layers cuts down on prep time, while the cheesy, meaty layers create a flavor-packed, hearty meal.
Conclusion
This Slow Cooker Ravioli Lasagna is the easiest way to enjoy homemade lasagna—without all the effort! It’s cheesy, comforting, and family-friendly, making it the perfect weeknight meal. Try it today and enjoy a delicious, no-fuss dinner! 🍝🧀✨
Frequently Asked Questions
Can I make this Slow Cooker Ravioli Lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance and store it, covered, in the refrigerator before cooking. When ready to cook, add an extra 30-60 minutes to the cooking time on low, or 15-30 minutes on high, as the ingredients will be chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
What ingredient substitutions can I make in this recipe?
You can substitute ground beef with Italian sausage for a spicier flavor, using 1 pound of Italian sausage. For a vegetarian option, replace the meat with 1 pound of sautéed mushrooms and 5 ounces of fresh spinach. You can also substitute the marinara sauce with your favorite homemade sauce, using approximately 24 ounces. If you want a creamier lasagna, add ½ cup of heavy cream to the meat sauce.
How do I know when the Slow Cooker Ravioli Lasagna is perfectly cooked?
The lasagna is done when the ravioli is tender, easily pierced with a fork, and the cheese is fully melted and bubbly. Visually, the cheese should be golden brown and slightly browned around the edges. Aromatic cues include the rich smell of the marinara sauce and melted cheese. Use a food thermometer to ensure an internal temperature of 165°F (74°C) in the meat.
Can I double or scale up this recipe for a larger crowd?
Yes, you can double this recipe, but you’ll likely need a larger slow cooker, such as a 7- or 8-quart slow cooker. Adjust cooking times accordingly, adding an extra hour on low or 30 minutes on high. Ensure all ingredients are heated through. Be mindful that the layers might be thicker, so adjust the cheese distribution accordingly to ensure even melting and distribution of flavors.
What are the nutritional benefits of this Slow Cooker Ravioli Lasagna?
This recipe provides protein from the ground beef (or Italian sausage) and ricotta cheese, essential for muscle building and repair. The marinara sauce contributes lycopene, an antioxidant, and vitamins from the tomatoes. The cheese provides calcium for bone health. The addition of fresh basil or parsley offers vitamins and antioxidants.
Slow Cooker Ravioli Lasagna
A delicious and easy slow cooker ravioli lasagna packed with layers of cheesy goodness and hearty meat sauce, perfect for busy weeknights.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean
- 24 ounces marinara sauce
- 14 ounces ravioli frozen, cheese-filled
- 2 cups mozzarella cheese shredded
Instructions
Preparation Steps
- In a skillet over medium-high heat, cook the ground beef until browned. Drain excess fat.
- In the slow cooker, layer half of the ravioli, cooked beef, marinara sauce, and mozzarella cheese. Repeat the layers.
- Cover and cook on low for 4 hours, or until the ravioli is tender and cheese is bubbly.
Notes
Feel free to add your favorite veggies like spinach or mushrooms for extra nutrition.
