Slow Cooker Ravioli Lasagna

 Slow Cooker Ravioli Lasagna Recipe:

Prep Time: 10 mins | Cook Time: 4 hrs (LOW) | Total Time: 4 hrs 10 mins

Servings: 6–8 | Equipment: 5-quart or larger slow cooker

Description

Using frozen ravioli as both the noodles and cheese layer, this shortcut lasagna is a total game-changer! With just a handful of pantry staples and zero boiling or layering stress, you’ll have a cheesy, meaty, saucy dish that your whole family will beg for again and again. It’s comfort food made effortless—and it’s always a hit in our house.

Ingredients

25 oz. frozen ravioli (do not thaw – I use five cheese)

1 lb. ground beef (or use mild Italian sausage for extra flavor)

1 cup white onion, diced

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

½ tsp dried oregano leaves (not ground)

24 oz. marinara sauce (we love using Rao’s)

8 oz. shredded mozzarella cheese (about 2 cups)

 Instructions

Cook the Meat Mixture

In a medium non-stick skillet over medium-high heat, add the ground beef and diced onion. Season with salt, pepper, garlic powder, and oregano.

Cook until browned and fully cooked through—do not drain completely; leave a few tablespoons of the liquid to help keep the meat moist.

Prepare the Slow Cooker

Lightly spray the inside of the slow cooker with non-stick spray to prevent sticking.

Layer the Ingredients

Pour half the marinara sauce into the bottom of the slow cooker.

Add half of the frozen ravioli in an even layer.

Spoon all of the cooked meat mixture over the ravioli.

Top with the remaining ravioli.

Pour over the remaining sauce.

Sprinkle the top with mozzarella cheese.

Slow Cook

Cover with the lid.

Cook on LOW for 4 hours. Do not overcook or the ravioli may become too soft.

Serve

Let sit for 5 minutes before serving. Scoop and serve with garlic bread, a crisp salad, or steamed veggies.

Garnish with fresh basil, grated Parmesan, or red pepper flakes for a flavor boost.

Pair with a Caesar salad and crusty garlic bread for the perfect meal.

Great as a leftover—just reheat in the microwave or oven.

 Tips & Variations

Use spinach or beef ravioli for a twist on flavor.

Add a layer of baby spinach or chopped zucchini between the ravioli layers for extra veggies.

Want more cheesy goodness? Add a dollop of ricotta cheese between layers or sprinkle in extra Parmesan.

 Storage

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

Freeze for up to 2 months. Thaw overnight and reheat in the oven or microwave until hot.

Why You’ll Love It

No-boil, no-fuss, and family-approved—this slow cooker ravioli lasagna is the ultimate weeknight winner. The ravioli shortcut makes prep a breeze without sacrificing that hearty lasagna flavor we all crave.