Name: Crockpot Ravioli Lasagna
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Italian
Ingredients: 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

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I love recipes that feel like a hug after a long day — and this Crockpot Ravioli Lasagna delivers exactly that. It’s an easy, hands-off lasagna-style casserole made with frozen cheese ravioli, rich pasta sauce, and three kinds of cheese, all simmered low and slow in your crockpot. Perfect for busy weeknights, potlucks, or a comforting Sunday supper when you want big flavor with minimal fuss.

What makes this recipe special

This dish is a weeknight hero: minimal prep, pantry-friendly ingredients, and a cheesy finish that everyone will devour. Because you’re using frozen ravioli instead of traditional lasagna noodles, assembly is faster and the texture stays tender without boiling or worrying about extra layers.

“My kids called it ‘lasagna but easier’ — hands down a repeat dinner.” — family-tested and kid-approved

If you like one-pot comfort meals, you might also enjoy this comforting option: comforting one-pot creamy vegetable soup — another simple, cozy dinner idea.

The cooking process explained

This is a straightforward layered slow-cooker recipe. Brown and season the ground beef on the stove, stir in jarred pasta sauce and aromatics, then layer sauce, frozen ravioli, and cheeses in the crockpot. Low, slow heat melts the cheeses and warms the ravioli through without overcooking. Total hands-on time is about 15 minutes; the slow cooker does the rest.

What you’ll need

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

Substitutions and tips:

Swap ground turkey or Italian sausage for beef to change the flavor profile.
Use marinara or spicy arrabbiata sauce depending on how bold you want it.
For a lower-sodium meal, choose a reduced-sodium pasta sauce.
Fresh garlic and Italian herbs can replace the garlic powder and Italian seasoning if you prefer.

Directions to follow

Heat a skillet over medium. Add the ground beef and cook, breaking it up, until fully browned. Drain any excess fat.
Return the beef to the skillet and stir in the pasta sauce, garlic powder, and Italian seasoning. Let the sauce simmer for about 5 minutes to blend flavors.
Grease the inside of your slow cooker lightly with cooking spray or a little oil. Spread a thin layer of the meat sauce across the bottom.
Arrange half of the frozen cheese ravioli in a single layer over the sauce.
Spoon half of the remaining meat sauce over the ravioli, then sprinkle half of the mozzarella, half of the cheddar, and half of the Parmesan.
Repeat: layer the rest of the ravioli, top with the remaining meat sauce, and finish evenly with the remaining cheeses.
Cover and cook on low for 4–5 hours, or until the ravioli are heated through and the cheese is melted and bubbly.
Let the lasagna rest a few minutes before scooping. Serve hot and enjoy!

Best ways to enjoy it

Serve this cheesy slow-cooker lasagna with a crisp green salad (arugula or romaine with a lemon vinaigrette works well) and some garlic bread or crusty rolls to soak up extra sauce. For a lighter contrast, add a simple shaved fennel and orange salad. It’s great for casual family dinners, potlucks, or as a make-ahead dish for busy nights.

Keeping leftovers fresh

Store: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave, covered, until warm.
Freeze: For longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Rewarm in a 350°F oven covered with foil for 20–25 minutes (from chilled) or until heated through; remove foil for the last 5 minutes to refresh the cheese. For frozen portions, thaw first for best texture.

If you enjoy make-ahead comfort meals, consider checking out another cozy option here: comforting one-pot creamy vegetable soup.

Pro chef tips

Don’t overcrowd the layers; a single even layer of ravioli cooks more reliably than a messy pile.
If you prefer a saucier result, add an extra 1/2 cup of pasta sauce before cooking.
For bubbly, golden cheese on top, transfer the cooked casserole to a 400°F oven for 5–7 minutes to brown.
Use pre-shredded cheeses for convenience, but freshly shredded melts more evenly and tastes fresher.
If using a high setting on your slow cooker, check at 3 hours to avoid over-softening the ravioli.

Recipe variations

Veggie-friendly: Swap the ground beef for a can of drained white beans and add chopped spinach or mushrooms.
Spicy: Stir in red pepper flakes or use a spicy marinara for heat.
Sausage twist: Replace ground beef with Italian sausage (mild or hot) for extra depth.
Dairy-free: Use dairy-free cheese alternatives and omit Parmesan; textures will differ but flavor will remain comforting.
Alfredo version: Use Alfredo sauce in place of pasta sauce and add cooked chicken for a creamy twist.

FAQs

Q: Can I use fresh ravioli instead of frozen?
A: Yes — reduce the slow-cook time to 2–3 hours on low and check for doneness earlier, as fresh ravioli cooks faster and could become too soft if left too long.

Q: Can I assemble this ahead of time?
A: You can layer it in a slow-cooker insert, cover, and refrigerate up to 24 hours before cooking. Allow the insert to come closer to room temperature for 20 minutes before starting the slow cooker to avoid thermal shock.

Q: Will the ravioli stick together in the crockpot?
A: A thin initial layer of sauce and a light coating of oil in the crockpot help prevent sticking. Avoid piling ravioli; keep them in as even a layer as possible.

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