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Ground beef with pasta sauce, frozen ravioli, and shredded cheese are layered to make this Crockpot Ravioli Lasagna. Requiring just a handful of ingredients, it’s a cozy, hearty dinner that takes minimal effort to prepare!
This crockpot ravioli lasagna is a twist on my baked ravioli lasagna. Instead of layering everything in a baking dish, it’s all layered in the crockpot. Everything else is very similar! I love this option for sports season, as I can add everything to the crockpot before practice and it’s ready to eat as soon as the boys get home.
While you can use any flavor of ravioli here, I like the frozen cheese ravioli as the filling mimics the cheese layer of classic lasagna. We also love crockpot lasagna, but I think this slow cooker ravioli lasagna is even easier to make. Plus, it’s just fun to switch things up sometimes!
Why This Crockpot Ravioli Lasagna Is a Weeknight Favorite
- 5 main ingredients. The ingredients list to this slow cooker ravioli lasagna is so short and sweet. There are just 5 main ingredients (ground beef, pasta sauce, ravioli, mozzarella, and parmesan), plus some aromatics and spices. So easy!
- Quick & easy prep. To keep things simple, I opted to use jarred pasta sauce for this recipe. The only real prep is browning the beef and aromatics, then adding everything to the crockpot.
- Two favorites in one. If you can’t decide between crockpot lasagna and baked ravioli, this crockpot ravioli lasagna is the answer. Why pick one when you can have both?
Ingredient Notes
One of the best things about this crockpot recipe is the short ingredients list. Here’s an overview of everything needed. Be sure to check out the recipe card below for exact measurements.
- Ground beef – I like to use 80/20 lean ground beef for the best flavor without excess grease, but whatever you have on hand works.
- Aromatics – Chopped onion and minced garlic.
- Pasta sauce – To keep things extra easy, you can use two jars of your favorite store-bought pasta sauce. Personally, I like to use my homemade marinara sauce.
- Spices – Italian seasoning, garlic powder, cayenne pepper, salt, and black pepper.
- Frozen ravioli – I use cheese ravioli to get that traditional lasagna filling but any type of ravioli works, as does frozen tortellini.
- Cheese – Both shredded mozzarella and parmesan are added to make this dish super cheesy. Freshly shredded is best, if possible.
How To Make Slow Cooker Ravioli Lasagna
Using frozen ravioli and jars of sauce keeps the prep for this recipe quick and easy. The printable instructions can be found in the recipe card below.
- Cook the beef. Heat a skillet over medium-high heat. Cook the beef, onions, and garlic until the beef is brown. Drain any excess grease.
- Add the sauce. Stir the pasta sauce and seasonings into the ground beef.
- Assemble. Spread two cups of the sauce in the bottom of the crockpot. Top with half of the ravioli and a third of both cheeses. Repeat the layers, then finish with the remaining meat sauce and cheese.
- Cook. Cover and cook on low for 3-4 hours. The sauce should be bubbling and the cheese melted.
- Enjoy. Garnish with chopped parsley and serve.
Recipe Tips & Variations
This slow cooker ravioli lasagna recipe is so easy that I don’t have many tips to share. But there are lots of ways to customize the recipe!
- Use any frozen variety of ravioli. There’s cheese, beef, Italian sausage, chicken and garlic, spinach and ricotta, and more to choose from.
- Try a different meat. Mix up the meat by using ground turkey, ground sausage, or meatballs.
- Make it vegetarian. Skip the ground beef and add zucchini, bell peppers, mushrooms, and spinach for a vegetarian option.
- Try it with alfredo sauce. Switch up the sauce by using jarred alfredo sauce (or my homemade alfredo sauce). You can add shredded chicken and broccoli to make a chicken & broccoli alfredo.
- Add more sauce. As it sits, the noodles will soak up the sauce. If you like it extra saucy, consider adding another 1-2 cups of pasta sauce when cooking.
Serving Suggestions
Garlic bread, dinner rolls, or breadsticks are a must when serving this crockpot ravioli lasagna. You definitely want something to swipe up that saucy, cheesy goodness! I also like to serve my copycat Olive Garden salad as a starter.
How To Store & Reheat Leftovers
- Fridge: Store leftover crockpot ravioli lasagna in an airtight container in the fridge. Enjoy within 3-4 days.
- Reheat: Individual servings can be reheated in the microwave. Otherwise, reheat leftovers on the stovetop over medium heat until heated through.
Add as Google Trusted SourceCrockpot Ravioli Lasagna
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 4 garlic cloves, minced
- 48 ounces pasta sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, or to taste
- Salt and pepper, to taste
- 25 ounces frozen cheese ravioli
- 2 cups mozzarella cheese, shredded, divided
- 1 ½ cups parmesan cheese, shredded, divided
- Fresh chopped parsley, for topping
Instructions
- Heat a large skillet over medium-high heat. Cook the ground beef, onions, and garlic until the beef is brown and onions soften. Drain any excess grease.
- Stir the pasta sauce and seasonings in with the ground beef mixture.
- Add 2 cups of the meat sauce into the Crockpot and spread it out.
- Add half of the frozen Ravioli and sprinkle with a third amount of both cheese.
- Add another 2 cups of meat sauce, then another layer with the remaining Ravioli, and another third of both cheese.
- Top with the remaining meat sauce and then a large of the remaining cheese.
- Cover and cook on low for 3-4 hours, until sauce is bubbling and cheese is melted.
- Garnish with chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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