I love meals that make my house smell amazing while barely asking anything from me, and this crockpot ravioli lasagna does exactly that. It gives me all the comfort of traditional lasagna with none of the complicated steps. I rely on frozen ravioli, a rich meat sauce, and plenty of cheese to create a cozy, satisfying dinner that feels homemade and comforting every single time.
Why You’ll Love This Recipe
I enjoy this recipe because it keeps things simple while still delivering big flavor. I don’t need to boil pasta, mix fillings, or watch the stove. I just layer everything into the crockpot and let it cook slowly into a warm, cheesy dish that everyone loves. I also appreciate how flexible it is, since I can easily adjust seasonings or add vegetables depending on my mood or what’s in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
1 can (24 ounces) pasta sauce
1 package (25 ounces) 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
Directions
I begin by cooking the ground beef in a skillet over medium heat until it’s fully browned, breaking it up as it cooks. Once it’s done, I drain any excess fat and stir in the pasta sauce, garlic powder, and Italian seasoning. I let this simmer for about 5 minutes so the flavors can come together.
Next, I lightly grease my crockpot and spread a thin layer of the meat sauce on the bottom. I place half of the frozen ravioli on top of the sauce, followed by half of the remaining meat sauce. I repeat the layers, making sure everything is evenly distributed.
I finish by sprinkling the mozzarella, cheddar, and Parmesan cheeses evenly over the top. I cover the crockpot and let the lasagna cook until the ravioli is tender and the cheese is fully melted. Before serving, I let it rest for a few minutes so the layers set nicely.
Servings And Timing
This recipe makes about 6 servings. I usually spend around 10 minutes on preparation, then let the crockpot cook everything on low for 4 to 5 hours or on high for 2 to 3 hours.
Variations
I like adding vegetables such as spinach, mushrooms, or bell peppers to the meat sauce when I want extra texture and flavor. Sometimes I use extra mozzarella on top for an even cheesier finish. I also enjoy experimenting with different ravioli flavors while keeping the rest of the recipe the same.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat larger portions in the oven. If it looks a little dry, I add a small spoonful of pasta sauce before reheating.
FAQs
Can I Make This Recipe Ahead Of Time?
I often assemble the layers in the crockpot insert ahead of time and refrigerate it. When I’m ready, I place it back in the crockpot and start cooking.
Do I Need To Thaw The Ravioli?
I always use the ravioli straight from the freezer. They cook perfectly in the crockpot without thawing.
Can I Use Homemade Sauce?
I like using homemade pasta sauce when I have it available, and it works just as well as store-bought.
What Size Crockpot Should I Use?
I usually use a 6-quart crockpot, which gives me enough room for layering without overflow.
How Do I Know When It’s Fully Cooked?
I check that the ravioli is tender and the cheese on top is completely melted and bubbly before serving.
Conclusion
This crockpot ravioli lasagna is one of my favorite comfort meals because it’s easy, filling, and full of familiar flavors. I love how little effort it takes while still delivering a dish that feels hearty and satisfying. It’s the kind of recipe I come back to whenever I want a stress-free dinner that everyone enjoys.
This Crockpot Ravioli Lasagna is a hands-off, flavor-packed comfort food made with layers of frozen ravioli, rich meat sauce, and gooey cheese. It’s an easy, cozy dinner that brings all the warmth of classic lasagna with none of the work.
Ingredients
1 pound ground beef
1 can (24 ounces) pasta sauce
1 package (25 ounces) 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
Instructions
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.
Stir in pasta sauce, garlic powder, and Italian seasoning. Simmer for 5 minutes to blend the flavors.
Lightly grease the crockpot and spread a thin layer of the meat sauce on the bottom.
Add half of the frozen ravioli in a single layer over the sauce.
Spoon half of the remaining meat sauce over the ravioli.
Repeat with the remaining ravioli and meat sauce, spreading evenly.
Sprinkle mozzarella, cheddar, and Parmesan cheeses evenly over the top.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until ravioli is tender and cheese is melted.
Let it rest for a few minutes before serving to help the layers set.
Notes
Use frozen ravioli—no need to thaw before cooking.
Try adding spinach, mushrooms, or bell peppers to the meat sauce for extra flavor.
Use a 6-quart crockpot for best results and easier layering.
Add extra cheese on top if you like it super cheesy.
Store leftovers in the fridge for up to 3 days or freeze for later.
