Slow cooker ravioli lasagna is lasagna without boiling a single noodle: frozen cheese ravioli layered with seasoned ground beef, marinara and mozzarella, then cooked low and slow until the ravioli are tender and the cheese melts over the top. It serves 6.
How to make it: Brown the beef and onion with salt, pepper, garlic powder and oregano. Layer half the marinara, half the frozen ravioli, all the beef, the rest of the ravioli, the rest of the sauce and the mozzarella in the slow cooker. Cook on LOW for 4 hours or HIGH for 2 to 2 1/2 hours until it’s hot in the middle (165°F), then rest 10 minutes.
Why You’ll Love It
- No noodles to boil: frozen ravioli bring the pasta and the cheese filling in one step.
- 15 minutes of prep: brown the beef, layer and walk away.
- Lasagna layers: sauce, pasta, meat and melted mozzarella in every scoop.
- Two speeds: 4 hours on LOW or about 2 hours on HIGH.
Ingredient Notes
Frozen cheese ravioli: 25 ounces of five-cheese ravioli, straight from the freezer. Don’t thaw them; thawed ravioli soften too fast.
Ground beef: 1 pound, browned with a cup of diced white onion. Mild Italian sausage, or half beef and half sausage, also works.
Seasoning: 1/2 teaspoon salt, 1/4 teaspoon each pepper and garlic powder, and 1/2 teaspoon dried leaf oregano.
Marinara: 24 ounces of your favorite jarred sauce. A thick sauce keeps the lasagna from getting watery.
Mozzarella: 8 ounces shredded, about 2 cups, for the top.
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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
- 8 oz shredded mozzarella cheese (about 2 cups)
How to Make Slow Cooker Ravioli Lasagna
1. Brown the beef. In a medium nonstick skillet over medium-high heat, cook the ground beef and diced onion with the salt, pepper, garlic powder and oregano until the beef reaches 160°F (71°C). Drain excess fat.
2. Prepare the slow cooker. Spray the inside of the slow cooker with non-stick spray to prevent sticking.
3. Layer. Pour half of the marinara into the bottom of the slow cooker. Arrange half of the frozen ravioli over the sauce, spread all of the beef and onion over the ravioli, add the remaining ravioli, pour over the remaining marinara and sprinkle the mozzarella on top.
4. Cook. Cover and cook on LOW for 4 hours or HIGH for 2–2½ hours, until the ravioli are tender and the center reaches 165°F (74°C).
5. Rest and serve. Turn off the slow cooker and let the ravioli lasagna rest for 10 minutes before serving.
Tips for the Best Crockpot Ravioli Lasagna
- Keep the ravioli frozen. They go in straight from the bag and cook through in the sauce.
- Drain the beef. Extra fat makes the layers greasy and loose.
- Sauce on the bottom. The first layer of marinara keeps the ravioli from sticking and scorching.
- Start checking early on HIGH. Slow cookers run at different heats; check at 2 hours.
- Rest 10 minutes. The layers set and it scoops more neatly.
Common Mistakes to Avoid
- Thawing the ravioli: they turn soft and mushy before the sauce heats through.
- A thin, watery sauce: choose a thick marinara, or the lasagna won’t hold its layers.
- Skipping the drain: undrained beef adds grease and liquid.
- Cooking too long: once the pasta is soft and the middle is hot, turn it off. Hours more on warm make the pasta soft.
Variations
- Italian sausage: use all sausage in place of the beef for more spice.
- Ricotta layer: spoon dollops of ricotta mixed with Italian seasoning between the ravioli layers.
- More cheese: add grated Parmesan or a little provolone with the mozzarella.
- Vegetarian: skip the meat and layer sautéed mushrooms, zucchini and baby spinach.
- Extra vegetables: add thin-sliced bell peppers or chopped spinach with the beef.
Storage & Reheating
Refrigerator: Refrigerate leftovers in a covered container within 2 hours and use them within 3 to 4 days.
Reheating: Reheat single portions in the microwave or the covered dish in the oven until the center reaches 165°F. Don’t reheat leftovers in the slow cooker.
What to Serve With It
Serve it with garlic bread and a green salad, or roasted vegetables. Spoon a little extra easy ravioli sauce on top if you like it saucy.
More hands-off pasta dinners: slow cooker baked ziti and slow cooker lasagna soup. For oven lasagna, try 3-cheese sausage lasagna roll-ups or hot sausage and sweet potato lasagna. Another cheesy layered bake: cream cheese chicken enchiladas.
Frequently Asked Questions
Can I make lasagna with ravioli instead of noodles?
Yes. Cheese ravioli replace both the noodles and the ricotta layer, and they cook right in the sauce.
Can you put frozen ravioli in the crockpot?
Yes. Layer them frozen; there’s no need to thaw or boil them first.
How long does ravioli lasagna take in the slow cooker?
4 hours on LOW or 2 to 2 1/2 hours on HIGH. It’s ready when the pasta is soft and the middle reads 165°F.
How do I keep it from getting watery?
Drain the beef, use a thick marinara, add the ravioli frozen and let it rest 10 minutes before serving.
What are some tips for making crockpot ravioli lasagna?
Start with sauce on the bottom, keep the ravioli frozen, check early on HIGH and rest it before serving.
Can I use sausage instead of beef?
Yes. Mild or spicy Italian sausage works, alone or half and half with beef.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Keep the ravioli frozen, drain the beef and let it rest before you scoop. If you try it with sausage or a ricotta layer, tell me in the comments how it turned out.
Crockpot Ravioli Lasagna
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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
- 8 oz shredded mozzarella cheese about 2 cups
Instructions
- In a medium nonstick skillet over medium-high heat, cook the ground beef and diced onion with the salt, pepper, garlic powder and oregano until the beef reaches 160°F (71°C). Drain excess fat.
- Spray the inside of the slow cooker with non-stick spray to prevent sticking.
- First layer: Pour half of the marinara sauce into the bottom of the slow cooker. Second layer: Arrange half of the frozen ravioli over the marinara sauce. Third layer: Spread all of the cooked ground beef and onion mixture over the ravioli. Fourth layer: Add the remaining ravioli on top of the beef mixture. Fifth layer: Pour the remaining marinara sauce over the ravioli. Sixth layer: Sprinkle shredded mozzarella cheese over the top.
- Cover and cook on LOW for 4 hours or HIGH for 2–2½ hours, until the ravioli are tender and the center reaches 165°F (74°C).
- Turn off the slow cooker and let the ravioli lasagna rest for 10 minutes before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
2 comments
Will the recipe work in a 4.5 qt size crockpot?
This was so easy and delicious. I made mine with gluten free ravioli and it was fantastic. Unfortunately, your site won’t let me print the recipe.