Creamy, comforting, and ridiculously easy to make, Crockpot Ravioli Lasagna is the weeknight dinner you didn’t know you needed. Imagine layers of saucy, seasoned ground beef and pillowy cheese ravioli smothered in melted mozzarella and cheddar — all cooked low and slow in your crockpot for hands-off perfection. Fun fact: this mash-up likely sprang from someone who loved lasagna but wanted the convenience of frozen ravioli and a slow cooker. It’s comfort food with a shortcut, and it’s perfect for busy nights.
If you love simple slow-cooker meals you can set and forget, check out this handy crockpot ravioli lasagna guide for helpful variations. This recipe stands out for its simplicity, minimal prep, and family-friendly flavors that even picky eaters will adore. It’s quicker than traditional lasagna but just as satisfying. Get ready to make a new favorite that’s easy on time and big on flavor.
What is Crockpot Ravioli Lasagna?
What’s in a name? Crockpot Ravioli Lasagna combines the best parts of two classics: the layered, cheesy goodness of lasagna and the convenience of frozen ravioli cooked in a slow cooker. Why call it ravioli lasagna — is it a ravioli pretending to be lasagna or lasagna on vacation? Either way, the result is gooey cheese, hearty meat sauce, and tender pasta, and it proves that “the way to a man’s heart is through his stomach.” Try this playful twist and see how quickly it becomes a family staple. Give it a go — you might just fall in love at first bite.
Why You’ll Love This
This dish is irresistible for three big reasons:
- Comfort in every bite: Layers of savory meat sauce and melted cheeses make each forkful satisfyingly rich and creamy.
- Budget-friendly and time-saving: Using frozen ravioli and a jar of sauce keeps costs low and preparation time short — a smart choice for families and busy cooks.
- Flavor boosters: Garlic and onion powder, a mix of mozzarella, cheddar, and Parmesan, and a slow-cooked sauce that gets better the longer it simmers create layers of comforting flavor and texture.
Compared to a more hands-on recipe like our slow cooker meatballs, this ravioli lasagna requires almost no babysitting and uses fewer ingredients, making it an excellent go-to for busy nights. Ready to try it? Your crockpot will do most of the work — let’s get cooking.
How to Make:
Quick Overview
This recipe is easy because you brown the beef, stir in sauce, layer with frozen ravioli and cheeses, and let the crockpot work its magic. Expect a creamy interior and a rich, slightly chewy outer layer where the edges meet the crockpot. Prep time is about 15 minutes and cook time is 2 to 6 hours depending on heat setting.
Prep time: 15 minutes
Cook time: 2–6 hours
Ingredients
- 1 pound ground beef, raw
- 1 can (24 oz) pasta sauce, room temperature
- 1 package (25 oz) frozen cheese ravioli, do not thaw
- 1 cup shredded mozzarella cheese, freshly shredded if possible
- 1 cup shredded cheddar cheese, freshly shredded if possible
- 1/4 cup grated Parmesan cheese, finely grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray or a light coating of oil to grease the slow cooker
Directions
- Prepare your tools: plug in the slow cooker and lightly grease the inside with nonstick spray or a thin coating of oil.
- Brown the beef: heat a skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until no longer pink — about 6 to 8 minutes.
- Drain fat: carefully drain off any excess fat from the skillet to avoid a greasy final dish.
- Season and combine: return the beef to the skillet, stir in 1 can (24 oz) pasta sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Let the mixture simmer for 1 to 2 minutes so the flavors meld.
- Layer the slow cooker: spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking.
- Add ravioli: place a single layer of frozen cheese ravioli over the sauce, covering as much surface as possible.
- Add cheeses: sprinkle with a portion of the shredded mozzarella, shredded cheddar, and a little grated Parmesan.
- Repeat layers: continue alternating layers of meat sauce, frozen ravioli, and cheeses until you’ve used all the ingredients, finishing with a generous layer of cheese on top.
- Cover and cook: put the lid on and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check at the lower end of the time range to avoid overcooking; ravioli should be tender but not falling apart.
- Rest briefly: when done, turn off the crockpot and let the lasagna sit for 5 to 10 minutes to set slightly, which makes serving easier.
- Serve warm: scoop portions onto plates and enjoy immediately.
What to Serve With
- Crisp green salad with a lemon vinaigrette to cut through the richness
- Garlic bread or crusty rolls for sopping up extra sauce
- Roasted or steamed vegetables like broccoli, green beans, or zucchini for color and balance
- A simple antipasto platter for entertaining, featuring olives, sliced salami, and marinated peppers
- Beverage pairings: a chilled iced tea, a light red wine like Chianti, or a citrusy mocktail
Top Tips for Perfecting
- Substitute ground turkey or Italian sausage for a different flavor profile; brown and drain the same way.
- If your sauce is thick, thin it slightly with 1/4 cup water or broth before layering so the ravioli cooks evenly.
- For a slightly crisp top, transfer the finished casserole to a baking dish and broil for 2–3 minutes — watch carefully to avoid burning.
- Avoid overcooking: check ravioli at the minimum cook time on high or low to prevent mushiness.
- Add fresh herbs like basil or parsley at the end for brightness.
For more crockpot inspiration and side ideas, you can explore our take on best crockpot meatballs.
Storing and Reheating Tips
Refrigeration: Store leftover ravioli lasagna in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Allow the dish to cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through. For a larger portion, reheat in a 350°F oven covered with foil for 20–30 minutes, or until heated through. Add a splash of water or extra sauce if it seems dry.
FAQs
Can I use fresh ravioli instead of frozen?
Yes. Fresh ravioli will cook faster — reduce cook time and check for doneness earlier, especially on high. Fresh ravioli can become delicate, so handle gently.
Do I need to thaw the ravioli first?
No. This recipe is designed for frozen ravioli; layering them frozen helps maintain structure and prevents overcooking.
Can I make this vegetarian?
Absolutely. Replace ground beef with cooked lentils, crumbled tempeh, or a meatless ground beef substitute. Use vegetable-based pasta sauce for a fully vegetarian dish.
How do I prevent the bottom from sticking to the crockpot?
Grease the crockpot well and start with a thin layer of sauce before adding ravioli. You can also use a slow cooker liner for easy cleanup.
Can I assemble this ahead of time?
You can assemble in the slow cooker insert and refrigerate up to 24 hours before cooking. Add an extra 30–60 minutes to the cook time if starting cold from the fridge.
Is it possible to double the recipe?
You can double the ingredients and use a larger slow cooker, but layering and cooking time may need adjustment. Make sure the layers are even and the heat can circulate.
Conclusion
Crockpot Ravioli Lasagna is a dependable, family-friendly meal that delivers comfort without the fuss — perfect for busy evenings when you want something hearty and satisfying. It’s easy to customize, budget-conscious, and a guaranteed crowd-pleaser. If you enjoyed this recipe and want a similar slow-cooker twist, see the inspiration behind many slow-cooker ravioli lasagna variations in Randy’s Slow Cooker Ravioli Lasagna Recipe. Give it a try, invite the family, and enjoy a warm, cheesy dinner with minimal effort.
Crockpot Ravioli Lasagna
Equipment
- Slow Cooker
- Skillet
Ingredients
Meat and Sauce
- 1 pound Ground beef raw
- 1 can Pasta sauce 24 oz, room temperature
Pasta
- 1 package Frozen cheese ravioli 25 oz, do not thaw
Cheese
- 1 cup Shredded mozzarella cheese freshly shredded if possible
- 1 cup Shredded cheddar cheese freshly shredded if possible
- 1/4 cup Grated Parmesan cheese finely grated
Seasonings
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
Miscellaneous
- Salt to taste
- Pepper to taste
- Nonstick cooking spray or a light coating of oil to grease the slow cooker
Instructions
- Prepare your tools: plug in the slow cooker and lightly grease the inside with nonstick spray or a thin coating of oil.
- Brown the beef: heat a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink — about 6 to 8 minutes.
- Drain fat: carefully drain off any excess fat from the skillet to avoid a greasy final dish.
- Season and combine: return the beef to the skillet, stir in pasta sauce, garlic powder, onion powder, and salt and pepper to taste. Let the mixture simmer for 1 to 2 minutes so the flavors meld.
- Layer the slow cooker: spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking.
- Add ravioli: place a single layer of frozen cheese ravioli over the sauce, covering as much surface as possible.
- Add cheeses: sprinkle with a portion of the shredded mozzarella, shredded cheddar, and a little grated Parmesan.
- Repeat layers: continue alternating layers of meat sauce, frozen ravioli, and cheeses until you’ve used all the ingredients, finishing with a generous layer of cheese on top.
- Cover and cook: put the lid on and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check at the lower end of the time range to avoid overcooking; ravioli should be tender but not falling apart.
- Rest briefly: when done, turn off the crockpot and let the lasagna sit for 5 to 10 minutes to set slightly, which makes serving easier.
- Serve warm: scoop portions onto plates and enjoy immediately.