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Delicious Crockpot Ravioli Lasagna layered with cheese and marinara sauce.

Crockpot Ravioli Lasagna

A comforting and easy slow cooker lasagna made with frozen cheese ravioli, beef-and-tomato sauce, and layered with two kinds of cheese for a gooey, delicious dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Sauce Ingredients
  • 1 pound ground beef (or turkey for a lighter option) Brown thoroughly.
  • 1 can (24 oz) pasta sauce (use marinara or your favorite jarred sauce) Reduce added salt if using homemade sauce.
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon Italian seasoning
Pasta and Cheese Ingredients
  • 1 package (25 oz) frozen cheese ravioli Do not thaw.
  • 1 cup shredded mozzarella cheese Freshly shredded melts best.
  • 1 cup shredded cheddar cheese Alternatives: provolone or fontina.
  • 1/4 cup grated Parmesan cheese

Method
 

Preparation
  1. Heat a skillet over medium. Add the ground beef and cook until fully browned. Break it up as it cooks.
  2. Drain excess fat from the skillet. Return beef to the pan.
  3. Stir in the pasta sauce, garlic powder, and Italian seasoning. Bring to a gentle simmer for about 5 minutes to marry flavors.
  4. Lightly grease the slow cooker insert with nonstick spray or a bit of oil.
  5. Spread a thin layer of the meat sauce across the bottom of the slow cooker.
  6. Place half of the frozen ravioli in a single layer over the sauce. Don’t overlap too much.
  7. Spoon half of the remaining meat sauce over the ravioli. Sprinkle half of the mozzarella and half of the cheddar on top.
  8. Repeat with the remaining ravioli, sauce, and cheeses. Finish with the grated Parmesan on top.
Cooking
  1. Cover and cook on LOW for 4 to 5 hours. Check at the 4-hour mark — the ravioli should be tender and the cheese melted.
Serving
  1. Serve hot straight from the slow cooker.

Notes

Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep for 3–4 days. To reheat, microwave individual portions until warmed through, or reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes. To freeze, portion into freezer-safe containers and freeze for up to 3 months.