This Crockpot Ravioli Lasagna combines the rich flavors of traditional lasagna with the convenience of a slow cooker. Layers of cheese-filled ravioli, savory ground beef, and a trio of melted cheeses create a hearty, comforting dish that’s perfect for busy weeknights or cozy gatherings.

Crockpot Ravioli Lasagna: A Hands-Off, Flavor-Packed Comfort Food Masterpiece

Why You’ll Love This Recipe

I love how this recipe simplifies the classic lasagna without compromising on taste. By using frozen cheese ravioli, I skip the tedious steps of boiling noodles and layering ricotta. The slow cooker does all the work, melding the flavors together into a delicious, cheesy masterpiece. It’s a family-friendly meal that’s both satisfying and easy to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 can (24 oz) pasta sauce
1 package (25 oz) frozen cheese ravioli
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Directions

In a skillet over medium heat, I cook the ground beef until browned, breaking it up as it cooks. I drain any excess fat.
I stir in the pasta sauce, garlic powder, and Italian seasoning into the browned beef. I let it simmer for 5 minutes to allow the flavors to meld.
In a greased slow cooker, I spread a thin layer of the meat sauce on the bottom.
I add half of the frozen cheese ravioli over the sauce.
I top the ravioli with half of the remaining meat sauce, then sprinkle half of each cheese over the sauce.
I repeat the layers with the remaining ravioli, meat sauce, and cheeses.
I cover and cook on low for 4-5 hours or until heated through and the cheese is melted.
I let it sit for 10-15 minutes before serving to allow the layers to set.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Variations

Vegetarian: I replace the ground beef with sautéed mushrooms or a plant-based meat substitute.
Spicy: I add a pinch of red pepper flakes to the meat sauce for a little heat.
Extra Veggies: I layer in some spinach or zucchini slices for added nutrition.
Different Cheeses: I experiment with different cheese blends, like adding provolone or gouda for a unique flavor.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze portions in freezer-safe containers for up to 2 months.
Reheating: I reheat in the microwave on medium power until warmed through, or in the oven at 350°F (175°C) for about 20 minutes.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, I can use fresh ravioli, but I reduce the cooking time by about an hour to prevent overcooking.

Can I prepare this dish ahead of time?

Absolutely! I assemble the layers in the slow cooker insert, cover, and refrigerate overnight. When ready to cook, I let it sit at room temperature for 30 minutes before starting the slow cooker.

What type of pasta sauce works best?

I prefer a hearty marinara or meat sauce, but I can use any of my favorite pasta sauces, including those with added vegetables or spices.

Can I make this recipe without meat?

Yes, I can omit the ground beef and add more vegetables or use a meat substitute to keep it vegetarian.

How do I prevent the lasagna from becoming too watery?

I make sure to drain the ground beef well and avoid adding extra liquid to the sauce. If using vegetables with high water content, I sauté them first to reduce moisture.

Conclusion

This Crockpot Ravioli Lasagna is a game-changer for those seeking a delicious, hassle-free meal. By combining the convenience of a slow cooker with the comforting flavors of lasagna, I create a dish that’s sure to please everyone at the table. Whether for a busy weeknight or a relaxed weekend dinner, this recipe is a go-to favorite in my kitchen.