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Slow Cooker Ravioli Lasagna

Slow Cooker Ravioli Lasagna is a hearty, comforting dish that combines tender cheese-filled ravioli, rich ground beef, flavorful marinara sauce, and melted mozzarella cheese. This easy, Italian-inspired recipe delivers all the delicious flavors of traditional lasagna without the hassle of boiling noodles or assembling complicated layers. Perfect for busy weeknights, family dinners, or meal prepping, this satisfying slow cooker meal is sure to become a family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings: 8 servings
Course: Comfort Food, Family Favorites, Main Course, Pasta, Slow Cooker Meals
Cuisine: Italian-American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef preferably lean
  • 1 tablespoon garlic finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 jars pasta sauce 24 ounces each, marinara or traditional
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 package frozen cheese ravioli 25 ounces, no need to thaw
  • 2 cups mozzarella cheese shredded

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef, chopped garlic, garlic powder, salt, and black pepper. Cook for 5–7 minutes, breaking the beef into small pieces until browned and fully cooked. Drain and discard any excess grease.
  2. Add the pasta sauce, Italian seasoning, dried basil, and dried oregano to the cooked ground beef. Stir until everything is evenly combined, then allow the sauce to warm briefly.
  3. Spoon a generous layer of the meat sauce into the bottom of the slow cooker, spreading it evenly to prevent the ravioli from sticking.
  4. Arrange a layer of frozen cheese ravioli over the meat sauce. There is no need to thaw or cook the ravioli beforehand.
  5. Spoon another layer of meat sauce over the ravioli. Continue alternating the ravioli and meat sauce until all the ingredients are used, finishing with a layer of sauce.
  6. Cover the slow cooker and cook on Low for 3–5 hours, or until the ravioli is tender and the lasagna is heated throughout. Avoid stirring to keep the layers intact.
  7. Sprinkle the shredded mozzarella cheese evenly over the top. Replace the lid and continue cooking on Low for another 45–60 minutes, or until the cheese is completely melted.
  8. Turn off the slow cooker and let the lasagna rest for approximately 10 minutes to allow the layers to settle.
  9. Serve warm, garnished with fresh basil, parsley, or grated Parmesan cheese if desired. Enjoy!

Notes

For extra flavor, substitute Italian sausage for half of the ground beef. Add spinach or sautéed mushrooms between the layers for a delicious vegetable variation.