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A scoop of crockpot ravioli lasagna in a white bowl, showing layers of pasta, meat sauce, and a creamy ricotta-pesto swirl on top.

Easy Crockpot Ravioli Lasagna

Rebecca Blumer
Enjoy all the cozy layers of classic lasagna without the fuss. This easy crockpot ravioli lasagna uses frozen ravioli and a rich meat sauce for the ultimate low-effort comfort food.
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Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Italian-American
Servings 8 servings
Calories 485 kcal

Equipment

  • Slow cooker
  • Large Skillet

Ingredients
 

Meat Sauce

  • 1 pound ground beef
  • 1 tablespoon chopped garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 jars prepared pasta sauce (24 ounce)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

Pasta and Toppings

  • 1 package frozen cheese ravioli (25 ounce)
  • 2 cups shredded mozzarella cheese

Instructions
 

Brown and Season the Meat

  • Set a large skillet over medium-high heat and let it get hot. Add the ground beef, chopped garlic, garlic powder, salt, and black pepper.
  • Cook for 5 to 7 minutes, stirring to break up the meat, until it is deeply browned and crumbly. Drain and discard the excess grease.

Build the Meat Sauce

  • Stir the prepared pasta sauce into the skillet with the browned beef. Add the Italian seasoning, dried basil, and dried oregano. Let the mixture bubble briefly until thickened and aromatic.

Layer the Crockpot

  • Ladle a generous layer of meat sauce into the bottom of the slow cooker to prevent sticking.
  • Add a layer of frozen ravioli in a snug, even pattern, then cover with more meat sauce. Continue alternating layers of ravioli and sauce until used up, finishing with a layer of sauce to keep the pasta moist.

Slow Cook and Melt Cheese

  • Cover and cook on Low for 3 to 5 hours.
  • During the final 45 minutes to 1 hour of cooking, sprinkle the shredded mozzarella cheese over the top. Cover again and let it melt until bubbly and glossy.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until the center is hot.
Pro Tip: Spray the slow cooker insert with non-stick spray or use a liner for easy cleanup. Always tuck the top layer of ravioli completely under the sauce to prevent dry, chewy edges.
Substitutions: Ground turkey or Italian sausage can be used in place of ground beef. Spinach and cheese ravioli is a great vegetable-forward alternative.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 26gFat: 24gSaturated Fat: 10gCholesterol: 75mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg
Keyword crockpot ravioli lasagna, frozen ravioli recipe, slow cooker lasagna
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