This Crockpot Ravioli Lasagna is one of my favorite easy comfort meals. It has all the flavor of a traditional lasagna but without the hassle of boiling noodles or layering everything by hand. I love how the frozen cheese ravioli takes the place of lasagna noodles—making this dish rich, cheesy, and ready with minimal effort. Crockpot Ravioli Lasagna

Why You’ll Love This Recipe

I love how convenient this meal is. It’s perfect for busy nights when I want something hearty and homemade but don’t have time to fuss in the kitchen. Everything cooks in one pot, and the result is layers of gooey cheese, flavorful meat sauce, and tender ravioli. Plus, it’s a dish that everyone always loves—kids and adults alike.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound ground beef, browned and drained
25 ounces frozen cheese ravioli (one standard bag)
24 ounces (1 jar) of your favorite pasta sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese

Directions

Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.
Lightly grease the inside of the slow cooker with nonstick spray.
Spread about 1 cup of pasta sauce on the bottom of the slow cooker.
Add a single layer of frozen ravioli over the sauce.
Spoon half of the cooked beef on top of the ravioli.
Sprinkle half of the mozzarella and Parmesan cheeses over the meat.
Repeat the layers—ravioli, remaining meat, sauce, and the rest of the cheese.
Cover and cook on LOW for 3½ to 4 hours, or until the ravioli are tender and the cheese is fully melted.
Turn off the slow cooker and let the lasagna rest for about 10–15 minutes before serving. This helps it firm up and makes it easier to serve.

Servings and Timing

This recipe makes about 8 servings.

Prep time: 15 minutes
Cook time: 3½ to 4 hours on LOW

Variations

I sometimes use ground turkey or Italian sausage instead of beef for a flavor twist.
For a vegetarian version, I skip the meat and add layers of spinach or mushrooms.
I like to use different ravioli fillings such as spinach-ricotta or four-cheese for extra richness.
To make it creamy, I replace the tomato sauce with Alfredo sauce for a white lasagna variation.

Storage/Reheating

After cooling, I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes or warm the whole dish in the slow cooker on low for 30–45 minutes. This lasagna also freezes well—just portion it into containers, freeze for up to 1 month, and thaw in the fridge overnight before reheating.

FAQs

How do I know when it’s done?

I check that the ravioli are tender and the cheese is melted and bubbly. The edges may brown slightly, which is a good sign it’s ready.

Can I use fresh ravioli instead of frozen?

Yes, but I reduce the cooking time by about 1 hour since fresh ravioli cooks faster than frozen.

What size slow cooker should I use?

A 5- to 6-quart slow cooker works best for this recipe. Anything smaller may overflow, and larger ones might cook faster.

Can I add vegetables?

Definitely. I sometimes layer in baby spinach, zucchini slices, or mushrooms between the ravioli and sauce for extra flavor and nutrients.

Can I make this ahead of time?

Yes, I assemble everything in the slow cooker insert, cover, and refrigerate it overnight. The next day, I simply set it in the cooker and start it on LOW.

Conclusion

I love how simple and satisfying this Crockpot Ravioli Lasagna is. It’s cheesy, hearty, and comforting—everything I want in a family dinner. Whether I’m cooking for a crowd or just want leftovers for the week, this slow-cooker version of lasagna always turns out delicious with very little effort.