If you love lasagna but don’t love all the work, this Easy Crockpot Ravioli Lasagna is about to be your new best friend. It’s cheesy, saucy, and packed with all the flavors of traditional lasagna—without the layering, boiling, or fuss. Just toss everything in the slow cooker, and a few hours later, dinner is served! Perfect for busy weeknights, picky eaters, and cozy family meals.
What You’ll Need
- 1 (25 oz) bag frozen cheese ravioli
- 1 lb ground beef (or Italian sausage)
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional but delicious!)
- Fresh basil or parsley for garnish
Pro Tips
- Use frozen ravioli – No need to thaw; it cooks perfectly in the crockpot!
- Brown the meat first – Adds flavor and keeps it from getting greasy.
- Mix up the cheese – Try adding provolone or a sprinkle of cheddar for extra yum.
- Want a veggie boost? Add spinach or mushrooms between layers.
- Don’t overcook – 4 to 5 hours on LOW is perfect for tender, cheesy goodness.
Tools You’ll Need
- Slow cooker
- Large skillet
- Wooden spoon
- Cheese grater (if using block cheese)
- Measuring spoons
Substitutions & Variations
- Swap ground beef for Italian sausage or ground turkey.
- Use beef ravioli for extra meatiness.
- Make it vegetarian with spinach and ricotta ravioli and skip the meat.
- Add spice with crushed red pepper flakes.
Make-Ahead Tips
- Brown the meat and mix it with sauce ahead of time, then store it in the fridge.
- Assemble everything in the crockpot the night before and refrigerate. Just set it to cook the next day!
How to Make It
1. Brown the Meat
In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease, then stir in marinara sauce, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper.
2. Layer in the Slow Cooker
Spread a little meat sauce at the bottom of the slow cooker. Add a layer of frozen ravioli, then more sauce, then a sprinkle of mozzarella and Parmesan. Repeat layers until everything is used up. Dollop ricotta on top if using.
3. Cook on Low
Cover and cook on LOW for 4-5 hours until the ravioli is tender and the cheese is melted and bubbly.
4. Serve and Enjoy
Scoop onto plates, garnish with fresh basil, and dig in!
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 3 months. Reheat in the microwave or oven until warmed through.
Time to Dig In!
That’s it—dinner is done with almost no effort! This Easy Crockpot Ravioli Lasagna is pure comfort food without the hassle, and the whole family will love it. Try it out and let me know how it goes in the comments! Got any fun twists? Share them below! 🍽️💛
