Name: Slow Cooker Ravioli Lasagna
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 25 oz frozen ravioli (5 cheese, do not thaw); 1 lb ground beef (can use mild sausage as alternative); 1 cup white onion (diced); 1/2 tsp salt (for seasoning); 1/4 tsp pepper (for seasoning); 1/4 tsp garlic powder (for seasoning); 1/2 tsp dried leaf oregano (not ground); 24 oz marinara sauce (I prefer Rao’s); 8 oz shredded mozzarella cheese (about 2 cups)

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You know those wild weeks where you feel like you’re basically living out of your car—school pickup, work deadlines, maybe a little league game (or three)? Yeah, same here. On nights like that, I need dinner to practically make itself, but I still want something that tastes like home, not just another takeout meal. That’s where my slow cooker comes in, and let me just say—this Slow Cooker Ravioli Lasagna is straight-up weeknight magic. Minimal effort, maximum cozy vibes. Air kisses, slow cooker… You’re my hero!

Imagine this: layers of pillowy, cheese-filled ravioli (yep, straight from the freezer!), flavorful beef and onion, rich marinara, and a dreamy, gooey layer of mozzarella, all bubbling together into a lazy lasagna that pretty much does the work for you. It fills the house with that “someone’s making dinner” smell, even if all you did was stack, scatter, and press start. The best part? No fiddly noodles and the cleanup is almost nonexistent. If that’s not dinner winning, I don’t know what is.

Why You’ll Love It

Hands-off and practically foolproof (no need to precook a thing!)
Layers of cheesy, saucy comfort that’ll have everyone asking for seconds
Freezer ravioli makes this even more doable—no noodle boiling craziness
Picky eaters will actually cheer for dinner (the cheese pull is real!)
Leftovers? They reheat beautifully for next-morning “just a bite” breakfasts (no judgment… been there)

This is the kind of meal that makes you feel like a kitchen superstar, even though you barely lifted a finger. Dinnertime joy, with a side of sanity.

Timing and Servings

Prep time: 10 minutes (if you can chop an onion, you’re set!)
Cook time: About 4 hours on LOW, or 2–2½ hours on HIGH
Rest time: 10 minutes (worth it for those perfect slices!)
Total time: About 4 hours 20 minutes, give or take
Servings: 6 good-sized, soul-warming portions

Perfect for the whole family, and there’s a little extra for a lunch leftover (if it even lasts that long).

Ingredients

25 oz frozen five-cheese ravioli (keep ’em frozen!)
1 lb ground beef (or go half beef, half mild Italian sausage—flavor city)
1 cup white onion, diced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon dried oregano
24 oz marinara sauce (I’m a loyal Rao’s fan, but use your favorite!)
8 oz shredded mozzarella cheese (about 2 cups—go big, or go home, right?)

If you’re in a mood to get fancy, toss in a handful of grated Parmesan or tuck in a few fresh basil leaves between layers. This recipe is forgiving and loves a little personalization!

Directions

1. Brown the beef and onion. In a nonstick skillet over medium-high heat, cook your ground beef and diced onion with the salt, pepper, garlic powder, and oregano. Stir and crumble until the beef’s no longer pink and the onions are dreamy and soft. I always scoop a spoon or two of those tasty juices right into the slow cooker too—don’t skip that, it’s flavor gold.

2. Prep your slow cooker. Give the inside a quick spray with nonstick cooking spray. Trust me: it’s the difference between “dinner is ready!” and “why is lasagna glued to this thing?”

3. Layer, layer, layer.

Pour half your marinara into the bottom—spread it out nice and even.
Add half your frozen ravioli, making a neat-ish single(ish) layer. No need for perfection—just cover most of the sauce.
Spoon the beef-onion mixture evenly over the ravioli.
Layer on the rest of the ravioli, then pour over the rest of the sauce.
Top it all off with a big handful (or two) of mozzarella. This is not the time to be stingy!

4. Cook until bubbly and glorious. Pop the lid on and let it cook: 4 hours on LOW for the cozy slow-cooked feel, or 2–2½ hours on HIGH if you’re pressed for time. Walk away, go live your life… Dinner will take it from here.

5. Let it rest (yes, really!). When the sauce is bubbly and the cheese is golden and molten, turn off the slow cooker and let the lasagna sit about 10 minutes. It’ll firm up for those beautiful, cheesy slices. Don’t skip—unless you love a saucy avalanche (sometimes I do, honestly).

Variations

Vegetarian: Skip the meat and sauté mushrooms, zucchini, and baby spinach instead. A good sprinkle of red pepper flakes and you’ll never miss the beef.
Cheese-lover’s Twist: Swirl a few dollops of ricotta into your marinara or sneak some provolone feathers between the ravioli layers. Extra goo, extra happy faces.
Sausage Swap: Use all Italian sausage for a spicy kid (or grown-up!) twist—so much flavor!
Herbed Ricotta Layer: Mix ricotta with a little Italian seasoning and a pinch of nutmeg. Drop little spoonfuls between layers—trust me, it’s a dream.
Veggie Boost: Toss in a layer of thin-sliced bell peppers, grated carrot, or chopped spinach—your secret to a little extra goodness.

There are about a million ways to riff on this—let the fridge inspire you!

Storage & Reheating Tips

Leftovers keep like a champ. Once the ravioli lasagna is cool (I let it come to room temp first, because no one likes sweaty steam inside a storage container), pop individual squares into airtight containers. It’ll stay fresh in the fridge for up to 3 days. If you somehow still have leftovers by then, wrap in foil and freeze for up to 2 months (I’ve even stashed mine right in the slow cooker insert covered with foil for easy reheating—hello, lazy genius!).

When it’s time to reheat, just microwave in short bursts until hot, or put it in the oven at 300°F covered with foil for about 15 minutes. Oh, and if you’re serving it at a buffet or potluck? Put the entire slow cooker insert back into the cooker, set it to warm, and it stays bubbly and perfect for hours. I’ve even resorted to midnight fridge raids and it’s still delicious cold. No judgment zone here.

FAQs

Can I use fresh ravioli? You sure can, but keep an eye on the cooking time. Fresh ravioli cooks faster—start checking at the 3-hour mark so it doesn’t get mushy.

What if my slow cooker only does HIGH? No worries! Just cook on HIGH for 2 to 2½ hours. I always peek around the 2-hour mark—every slow cooker has its own wild side.

Dairy-free option? Definitely! Use your favorite vegan cheese shreds and dairy-free ravioli, and check that your marinara is free from sneaky cheese. It won’t pull quite the same, but it’ll still be hearty, saucy, and super satisfying.

How do I make it spicier? Stir a big pinch of crushed red pepper or a squirt of hot sauce right into the meat, or use spicy sausage. That’ll wake up your tastebuds in the best way.

Veggie overload—good or not? Totally! Bell peppers, mushrooms, spinach, even diced zucchini—all fantastic tucked into the layers for a few bonus nutrients. No one will even notice, promise.

Conclusion

You know, this slow cooker ravioli lasagna has seen me (and my family) through everything from sick days to soccer tournaments to last-minute dinner guests. It’s pure comfort in a big, bubbling, cheesy hug—and there’s something wonderful about coming home to the smell of dinner already done. If you try it, drop me a note in the comments and let me know how you made it your own (or just tell me how many helpings you had, no judgment). Whether you’re juggling work, family, or just hungry bellies at the end of a long day, this one’s about to become your weeknight BFF. Enjoy every bite, friends!