Crockpot ravioli lasagna

Crockpot ravioli lasagna is a comforting, no‑fuss twist on traditional lasagna that needs only four ingredients. Whether you are feeding a busy family or craving a warm, cheesy dinner after a long day, this dish delivers hearty flavor without drowning you in prep work. With layers of meat sauce, ravioli, and gooey mozzarella cooked low and slow, it feels like lasagna but cooks almost itself. You only need a skillet, a slow cooker, and some simple ingredients, and in a couple of hours, you have a bubbling, delicious, classic‑style meal that will make everyone ask for seconds.

Why You’ll Love This Crockpot Ravioli Lasagna

You will love this Slow Cooker Ravioli Lasagna because it blends convenience with comfort. It saves you from rolling pasta and assembling dozens of layers by substituting store‑bought ravioli for noodles. From stovetop to slow cooker in minutes, your kitchen stays low‑stress while the dish simmers away. The result is lasagna‑style richness, meaty sauce, creamy cheese, and perfectly cooked ravioli, without the marathon cooking or excessive cleanup. It is ideal for busy weeknights, casual dinners, or times you want reliable, crowd‑pleasing comfort food.

Ingredients

• 1 pound lean ground beef (sirloin recommended)

• 25 ounces pasta sauce

• 22 ounces ravioli (spinach and cheese or your favorite variety)

• 2 cups shredded mozzarella cheese

Optional: season the beef with salt, pepper, onion powder, or Montreal steak seasoning.

Step‑by‑Step: How to Make Crockpot Ravioli Lasagna

1. Heat a large skillet over medium heat. Add the ground beef and season it with salt, pepper, onion powder, or Montreal steak seasoning. Cook the beef, breaking it up with a spoon, until browned and no longer pink.

2. Lower the heat and stir in the pasta sauce. Let it simmer for 3 to 5 minutes to deepen the flavor.

3. Lightly spray the bottom of a 6‑quart slow cooker with nonstick spray. Spread 1 cup of the meat sauce in the bottom.

4. Layer half of the ravioli over the sauce. Spoon on half of the remaining meat sauce and sprinkle with a handful of shredded mozzarella.

5. Repeat the layers with the remaining ravioli, meat sauce, and cheese. Make sure to tuck the ravioli under the sauce and cheese to prevent it from drying out.

6. Cover and cook on LOW:

   • Frozen ravioli: 3 to 4 hours

   • Fresh or thawed ravioli: 1 to 2 hours

7. When finished, the ravioli should be tender, and the cheese melted and bubbly. Serve hot straight from the slow cooker.

Helpful Tips

• Season your meat well for added depth of flavor.

• Let the sauce simmer with the meat for a few minutes to bring out the best taste.

• Always spray your slow cooker to prevent sticking.

• Use a single layer of ravioli when possible to ensure even cooking.

• Don’t lift the lid too often. It releases heat and slows down cooking.

• Start checking for doneness a bit early if your slow cooker tends to run hot.

Substitutions And Variations

• Swap ground beef for sausage, ground turkey, or chicken.

• Make it vegetarian by skipping the meat or adding sautéed vegetables like mushrooms and spinach.

• Use any type of ravioli—cheese, meat, or veggie.

• Try different cheeses like provolone, ricotta, or a mozzarella blend.

• Add red pepper flakes or diced jalapeños for heat.

• Stir in chopped onions, garlic, or carrots for extra flavor and texture.

Storage Instructions

Cool leftovers completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven until warm. For longer storage, freeze individual portions for up to 2 months. Thaw in the refrigerator overnight and reheat as needed. Always check the center to ensure it’s heated through before serving.

Nutritional Information

Per serving (approximate):

• Calories: 590 kcal

• Carbohydrates: 50 g

• Protein: 41 g

• Fat: 25 g

• Saturated Fat: 11 g

• Cholesterol: 132 mg

• Sodium: 1485 mg

• Potassium: 641 mg

• Fiber: 5 g

• Sugar: 7 g

• Vitamin A: 764 IU

• Vitamin C: 8 mg

• Calcium: 233 mg

• Iron: 14 mg

Serving Suggestions

Serve with garlic bread or a crusty baguette to soak up the rich sauce. Add a green side salad with vinaigrette for balance. Roasted vegetables or steamed broccoli make excellent healthy sides. Garnish with fresh basil, parsley, or a sprinkle of Parmesan cheese for a finishing touch. A glass of red wine or iced tea pairs wonderfully with this comforting meal.

Frequently Asked Questions About Crockpot Ravioli Lasagna

Can I use refrigerated ravioli instead of frozen?
Yes! Refrigerated ravioli work just as well. Simply cook on LOW for 1 to 2 hours, just like with fresh ravioli.

What type of sauce should I use?
Any jarred marinara or tomato basil sauce works great. If you prefer, make your own homemade sauce for a more customized flavor.

Can I double this recipe?
Yes, but only if your slow cooker is large enough. Be sure to watch the cooking time as it may take longer.

Can I cook it on HIGH to speed it up?
It’s best to stick to LOW to prevent overcooked ravioli and burnt cheese. Cooking on HIGH can make the texture rubbery.

How do I freeze leftovers?
Let the lasagna cool, then cut it into individual portions. Wrap tightly and store in freezer bags or containers. Freeze for up to 2 months.

Final Thoughts

Thank you so much for stopping by and trying this crockpot ravioli lasagna. I truly enjoy how simple and satisfying this recipe is, and I hope it brings as much joy to your table as it has to mine. It is packed with flavor, super customizable, and perfect for busy days when you want a home‑cooked meal without the stress. I’m grateful to share this dish with fellow food lovers like you. Enjoy every cheesy, saucy bite and happy slow cooking!

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Crockpot ravioli lasagna

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• Author: lisa
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Crockpot ravioli lasagna needs just 4 ingredients and a few minutes of prep for a rich, comforting dinner. Perfect for busy nights!

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Ingredients

Scale 1x2x3x

1 pound lean ground beef (sirloin recommended)

25 ounces pasta sauce

22 ounces ravioli (spinach & cheese or your favorite variety)

2 cups shredded mozzarella cheese

Optional: salt, pepper, onion powder, or Montreal steak seasoning

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Instructions

• Heat a large skillet over medium heat. Add the ground beef and season it with salt, pepper, onion powder, or Montreal steak seasoning. Cook the beef, breaking it up with a spoon, until browned and no longer pink.

• Lower the heat and stir in the pasta sauce. Let it simmer for 3 to 5 minutes to deepen the flavor.

• Lightly spray the bottom of a 6‑quart slow cooker with nonstick spray. Spread 1 cup of the meat sauce in the bottom.

• Layer half of the ravioli over the sauce. Spoon on half of the remaining meat sauce and sprinkle with a handful of shredded mozzarella.

• Repeat the layers with the remaining ravioli, meat sauce, and cheese. Make sure to tuck the ravioli under the sauce and cheese to prevent it from drying out.

• Cover and cook on LOW:

  • Frozen ravioli: 3 to 4 hours

  • Fresh or thawed ravioli: 1 to 2 hours

• When finished, the ravioli should be tender and the cheese melted and bubbly. Serve hot straight from the slow cooker.

Notes

Use any ravioli flavor: cheese, meat, spinach, etc.

Ground turkey or sausage can replace beef.

Add veggies like onions or mushrooms for more flavor.

Cooking times vary by slow cooker—check early to avoid overcooking.

Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 3 hours
• Category: Main Dish

Nutrition

• Serving Size: 1 portion
• Calories: 590 kcal
• Carbohydrates: 50 g
• Protein: 41 g