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Slow cooker ravioli lasagna layers frozen cheese ravioli with seasoned ground beef, marinara and mozzarella. Cook it on LOW for 4 hours or HIGH for 2–2½ hours, then rest it for 10 minutes; the recipe serves six.
For another hands-off pasta dinner, try our Slow Cooker Baked Ziti.
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: 15 minutes
- Cook time: 4 hours on LOW or 2–2½ hours on HIGH
- Rest time: 10 minutes
- Total time: 4 hours 25 minutes using LOW
- Serves: 6
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!
How to Make Slow Cooker Ravioli Lasagna
- Brown the beef and onion. Cook the ground beef and onion with the salt, pepper, garlic powder and oregano until the beef reaches 160°F (71°C). Drain excess fat.
- Prepare the slow cooker. Coat the insert with nonstick cooking spray.
- Layer the ingredients. Add half the marinara, half the frozen ravioli, all the beef mixture, the remaining ravioli, the remaining sauce and the mozzarella.
- 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).
- Rest and serve. Turn off the slow cooker and let the ravioli lasagna rest for 10 minutes before serving.
More easy dinners you might like
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 and Reheating
Refrigerate leftovers in a covered container within 2 hours and use them within 3–4 days. Reheat individual portions or the covered casserole until the center reaches 165°F (74°C).
Frequently Asked Questions
Do I need to thaw or cook the ravioli first?
No. Layer the cheese ravioli in the slow cooker while still frozen; thawing can make it soften too quickly.
Can I cook ravioli lasagna on HIGH?
Yes. Cook it on HIGH for 2–2½ hours and start checking at 2 hours because slow cookers heat differently.
How do I keep slow cooker ravioli lasagna from getting watery?
Drain the browned beef, use a thick marinara sauce and add the ravioli frozen. Letting the finished lasagna rest for 10 minutes also helps it set.
What can I serve with ravioli lasagna?
Serve it with garlic bread, a green salad or roasted vegetables. For a soup variation, try our Slow Cooker Lasagna Soup.
Serving the Ravioli Lasagna
After the 10-minute rest, spoon or cut the ravioli lasagna into six portions. Add Parmesan or fresh basil at the table if desired.
Slow Cooker Ravioli Lasagna
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
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
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
