Craving a hearty, ooey-gooey lasagna but don’t have the time or energy for all that layering and baking? This slow cooker ravioli lasagna is the shortcut weeknight dinner of your dreams. By using frozen ravioli instead of lasagna noodles, you skip the boiling and get straight to the good stuff.
I love this recipe because it delivers all the cheesy, saucy flavor of classic lasagna with just a fraction of the work. No need for ricotta or cottage cheese either – the filling in the ravioli provides plenty of that signature creamy texture. The result is a super simple yet totally satisfying lasagna casserole the whole family will request again and again.
One of the keys with slow cooker pasta dishes is using frozen rather than dried pasta. Dried lasagna noodles never soften properly and end up chalky and weird, but frozen ravioli cooks up perfectly moist and tender. I like to use a five cheese or spinach and ricotta variety for maximum cheesy impact.
While the ravioli and sauce simmer away, you just need to quickly brown some ground beef with onions, garlic, oregano and other Italian-inspired seasonings. I don’t drain off all the fat and liquid either, which helps keep the lasagna nice and saucy. Then it’s just an assembly job – sauce on the bottom, then a layer of ravioli, beef, more ravioli, more sauce, and finally shredded mozzarella.
Let it all meld for about 4 hours on low. When dinner rolls around, the sauce will be thick and rich, the pasta fork-tender, and the cheese all melty and delicious. Served with salad or garlic bread, it’s the ultimate family-friendly comfort meal.
Tips for Making the Best Slow Cooker Ravioli Lasagna
- For more flavor, try substituting Italian sausage or meatballs for the ground beef.
- For a vegetarian version, use soy crumbles instead of meat or just additional veggies.
- No need to thaw frozen ravioli first – it cooks up perfectly from frozen.
- If short on time, you can reduce cooking time by an hour with refrigerated rather than frozen ravioli.
Possible Variations
- Alfredo Ravioli Lasagna – Sub alfredo sauce for a creamy twist
- Taco Ravioli Lasagna – Use salsa instead of marinara and top with cheddar cheese
- Veggie Ravioli Lasagna – Omit the meat and add layers of spinach for a meatless meal
However you make it, this shortcut lasagna is guaranteed to become a regular rotation in your weeknight dinner lineup!
Slow Cooker Ravioli Lasagna Recipe
Ingredients:
- 25 oz. frozen cheese ravioli (do not thaw)
- 1 lb. lean ground beef
- 1 cup diced white onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 24 oz. marinara sauce
- 2 cups shredded mozzarella cheese
Instructions:
- In a skillet over medium-high heat, cook ground beef and onion until beef is browned. Season with salt, pepper, garlic powder and oregano. Retain 2-3 tbsp juices in pan.
- Spread half the marinara sauce over the bottom of a 5-qt or larger slow cooker.
- Top with half the frozen ravioli in a single layer, overlapping as needed.
- Spoon beef mixture over ravioli.
- Arrange remaining ravioli over the beef.
- Pour over remaining marinara sauce.
- Sprinkle mozzarella evenly on top.
- Cover and cook on LOW for 4 hours.
- Allow to rest 10 minutes before serving.
