Crockpot Ravioli Lasagna Recipe
An easy, cheesy, and comforting Crockpot Ravioli Lasagna Recipe made with layers of ravioli, rich meat sauce, and melted cheese—perfect for busy weeknights and effortless slow cooker meals.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 package 20–25 oz frozen cheese ravioli
- 1 jar 24 oz pasta or marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese optional
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
Step 1: Cook the Meat
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Step 2: Prepare the Sauce
- Add pasta sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper to the cooked meat. Stir and simmer for 2–3 minutes.
Step 3: Prepare the Slow Cooker
- Lightly grease the crockpot and spread a thin layer of meat sauce on the bottom.
Step 4: Layer the Ingredients
- Add a layer of frozen ravioli
- Top with meat sauce
- Sprinkle mozzarella, cheddar, and Parmesan
- Repeat layers until all ingredients are used, finishing with cheese on top.
Step 5: Cook
- Cook on LOW for 4–6 hours or
- Cook on HIGH for 2–3 hours
- Until ravioli is tender and cheese is melted.
Step 6: Rest & Serve
- Let the lasagna rest for 10–15 minutes before serving for best texture.
Notes
- Do not thaw ravioli—it holds shape better while cooking.
- For a richer flavor, use Italian sausage instead of beef.
- Add vegetables like spinach or mushrooms for a healthier twist.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2–3 months.
- To avoid excess moisture, don’t add too much sauce.