Slow Cooker Ravioli Lasagna You’ll Crave Weekly
A delicious and easy Slow Cooker Ravioli Lasagna that requires no layering—just dump, cook, and enjoy! This cheesy crockpot pasta bake is perfect for busy weeknights and offers all the comfort of classic lasagna with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Scale
- 1 lb ground beef (or Italian sausage)
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- 1 package (25 oz) frozen cheese ravioli (no need to thaw)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Season with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Stir marinara and diced tomatoes into the beef and simmer for a few minutes.
- Spray the inside of your slow cooker. Start with a layer of meat sauce, then a layer of frozen ravioli. Repeat layers until all ingredients are used. Top with mozzarella and Parmesan cheese.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until ravioli is tender and cheese is melted.
- Top with fresh basil or parsley and serve hot.
Notes
- Use Italian sausage for extra flavor.
- No need to thaw frozen ravioli.
- Leftovers can be stored in the fridge for up to 3 days.
- Great for meal prep or potluck dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg