Slow Cooker Ravioli Lasagna

This Slow Cooker Ravioli Lasagna is the ultimate weeknight shortcut—no noodles to boil and no ricotta layer to mix. Frozen ravioli do all the work, giving you cheesy layers with almost zero prep. Rich marinara, seasoned beef, and melty mozzarella come together into a hearty, comforting dish your family will request again and again. Just layer, cover, and let the slow cooker work its magic.

Ingredients

• 25 oz frozen ravioli (do not thaw; 5-cheese recommended)
• 1 lb ground beef (or mild sausage)
• 1 cup diced white onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano (leaf, not ground)
• 24 oz marinara sauce
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions

1. Brown ground beef and onion in a skillet over medium-high heat with salt, pepper, garlic powder, and oregano. Keep a few tablespoons of the juices for moisture.
2. Spray slow cooker with nonstick spray.
3. Spread half the marinara sauce in the bottom.
4. Add half the ravioli in an even layer.
5. Spoon all the cooked beef mixture over the ravioli.
6. Add remaining ravioli on top.
7. Pour over the remaining marinara sauce.
8. Sprinkle mozzarella over the top.
9. Cover and cook on LOW for 4 hours.
10. Serve warm and enjoy.

Prep Time: 10 minutes | Cooking Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 430 kcal | Servings: 6

Tips

• Don’t thaw the ravioli—using them frozen helps the lasagna hold its structure.
• Let it sit 10 minutes before serving for cleaner slices.

FAQ

Can I use cheese tortellini instead of ravioli?
Yes, frozen tortellini also works well.

Can I cook on HIGH?
It’s best on low, but you can do 2 to 2 1/2 hours on high if needed.

Can I add vegetables?
Spinach or mushrooms make great additions layered with the beef.

How do I store leftovers?
Refrigerate up to 3 days; reheat gently to preserve texture.