Print

Slow Cooker Ravioli Lasagna

Crockpot Ravioli Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This beginner-friendly slow cooker ravioli lasagna is a no-boil, cheesy comfort food made with frozen ravioli, ground beef, marinara, and mozzarella.

Ingredients

Scale
  • 25 oz. frozen ravioli (5 cheese, do not thaw)
  • 1 lb. ground beef (or mild sausage)
  • 1 cup white onion, diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried leaf oregano
  • 24 oz. marinara sauce
  • 8 oz. shredded mozzarella cheese (2 cups)

Instructions

  1. In a medium skillet over medium-high heat, cook ground beef with diced onion, salt, pepper, garlic powder, and oregano until browned. Leave 2–3 tablespoons of liquid in the pan for moisture.
  2. Spray the inside of your slow cooker with non-stick spray.
  3. Pour half of the marinara sauce into the bottom of the slow cooker and spread evenly.
  4. Place half of the frozen ravioli in a single layer on top of the sauce (some overlapping is fine).
  5. Spread the cooked meat mixture evenly over the ravioli layer.
  6. Add the remaining ravioli over the meat.
  7. Pour the remaining marinara sauce evenly over the top.
  8. Sprinkle the shredded mozzarella cheese evenly over the top layer.
  9. Cover the slow cooker and cook on LOW for 4 hours, until hot and bubbly.
  10. Serve warm and enjoy!

Notes

  • Do not thaw the ravioli before cooking—it helps maintain texture.
  • For a vegetarian version, replace meat with soy crumbles, mushrooms, or spinach.
  • Add a sprinkle of Parmesan cheese for extra flavor.
  • Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 1 month.

Nutrition

Find it online: https://thecookingsisters.com/slow-cooker-ravioli-lasagna/

The Sisters Cooking