If your idea of the perfect dinner includes cheesy layers, zero stress, and enough comfort to rival your favorite fuzzy blanket, this crockpot ravioli lasagna is about to become your new weeknight hero.
Life gets busy—between juggling work, errands, and trying to remember if anyone fed the dog, who has time to boil noodles, layer lasagna sheets, and stand over a hot stove? Enter this slow cooker lasagna hack. It’s everything you love about traditional lasagna, but without the assembly line stress.
We’re talking frozen cheese ravioli acting as your lazy lasagna sheets, a rich meat sauce bubbling away in the crockpot, and plenty of gooey, melty cheese to tie it all together. This is the kind of cheesy crockpot meal that feels like a hug after a long day. Best part? You only need 10 minutes of prep before your slow cooker does all the heavy lifting. Let’s dig in!
Why You’ll Love This Crockpot Ravioli Lasagna
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Ridiculously easy: No boiling, layering, or complicated prep. Just toss, layer, and cook.
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Family-approved: Even the pickiest eaters will clean their plates. (Looking at you, sauce-only spaghetti kid.)
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Make-ahead friendly: Assemble in the morning and come home to dinner that’s ready and waiting.
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Comfort food in a crockpot: It’s rich, saucy, cheesy—exactly what you want after a long day.
The Easiest Ever Crockpot
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
Crockpot Ravioli Lasagna is the ultimate comfort food for busy weeknights — rich, cheesy, and effortlessly satisfying. This slow-cooker twist on classic lasagna replaces traditional noodles with frozen cheese ravioli, creating layers of saucy, melty perfection without the stress of boiling or assembling. With only 10 minutes of prep time, this easy crockpot meal delivers cozy, family-friendly flavor that tastes like you spent hours in the kitchen.
Ingredients
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1 lb (450 g) ground beef
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1 can (24 oz / 680 g) pasta sauce
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1 package (25 oz / 710 g) frozen cheese ravioli
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1 cup (120 g) shredded mozzarella cheese
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1 cup (120 g) shredded cheddar cheese
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¼ cup (25 g) grated Parmesan cheese
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
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Optional: fresh basil for garnish
Instructions
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Brown the beef: In a skillet over medium heat, cook ground beef until browned (6–8 minutes). Drain excess fat.
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Add flavor: Stir in pasta sauce, garlic powder, and Italian seasoning. Simmer for 5 minutes.
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Prepare crockpot: Lightly grease the slow cooker with oil or non-stick spray.
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Start layering: Spread a thin layer of meat sauce on the bottom.
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Layer the lasagna: Add half of the frozen ravioli in a single layer, followed by half the remaining sauce and cheeses.
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Repeat layers: Add another layer of ravioli, sauce, and the rest of the cheeses.
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Cook: Cover and cook on LOW for 4–5 hours, until the ravioli is tender and the cheese is bubbly.
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Serve: Garnish with fresh basil and serve hot.
Notes
Keep ravioli frozen when assembling—no need to thaw.
Cook on low to avoid drying out the dish.
Add spinach, mushrooms, or zucchini for a veggie boost.
Use a mix of mozzarella, cheddar, and Parmesan for best flavor and texture.
Store leftovers in the fridge for 3 days or freeze up to 1 month.
Reheat in the oven, microwave, or air fryer.
- Prep Time: 10 minutes
- Cook Time: 4 hours 0 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
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1 lb (450 g) ground beef
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1 can (24 oz / 680 g) pasta sauce
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1 package (25 oz / 710 g) frozen cheese ravioli
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1 cup (120 g) shredded mozzarella cheese
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1 cup (120 g) shredded cheddar cheese
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¼ cup (25 g) grated Parmesan cheese
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
Optional: fresh basil for garnish
How to Make It
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Brown the beef
In a skillet over medium heat, cook the ground beef until browned (about 6–8 minutes). Drain off any excess fat—your slow cooker will thank you. -
Sauce it up
Stir in pasta sauce, garlic powder, and Italian seasoning. Let it simmer for 5 minutes to get all those cozy flavors mingling. -
Start layering
Lightly grease your slow cooker with oil or non-stick spray. Spread a thin layer of the meat sauce on the bottom to prevent sticking. -
Layer the lasagna
Add half the frozen ravioli in a single layer. Top with half the remaining sauce and sprinkle on half the mozzarella, cheddar, and Parmesan. -
Repeat & finish
Repeat the layers—ravioli, sauce, and cheeses—then cover and cook on low for 4 to 5 hours. -
Serve & enjoy
Once the ravioli is tender and the cheese is gloriously bubbly, garnish with fresh basil if you’re feeling fancy. Serve it hot and watch the compliments roll in.
Tips for Crockpot Lasagna Success
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Keep the ravioli frozen when assembling. No need to thaw—they’ll cook beautifully right in the crockpot.
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Low and slow is key: Don’t be tempted to crank it up to high—your cheesy comfort could turn into a dry casserole.
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Cheese matters: Mozzarella gives you the pull, cheddar brings bold flavor, and Parmesan adds that salty richness. Use all three!
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Add veggies if you like—chopped spinach, mushrooms, or zucchini can be tucked into the layers for bonus nutrition (sneaky mom win!).
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Want it saucier? Stir in a splash of water or extra marinara if your sauce is super thick.
The First Time I Made This (Spoiler: It Was a Hit)
I remember the first time I made this dish—it was one of those days. You know the kind: nothing went as planned, dinner hour was creeping in, and I needed something hearty that didn’t involve me hovering over a stove. I threw this together on a whim using what I had: a bag of frozen ravioli, jarred sauce, and some cheese odds and ends.
Hours later, when the kids came to the table and asked, “What smells soooo good?”—I knew I had a winner. My husband called it “cheesy heaven,” and my youngest (who normally picks at pasta) asked for seconds. That night, the crockpot earned a permanent place on the counter.
What to Serve with Ravioli Lasagna
This ravioli lasagna recipe is hearty enough to stand on its own, but if you’re feeding a crowd or want to round it out, here are a few great sides:
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Garlic bread: Because more carbs = more comfort.
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A crisp green salad: Something fresh like arugula or romaine with vinaigrette cuts the richness.
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Roasted veggies: Broccoli, carrots, or even Brussels sprouts are great on the side.
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Soup starter: A cup of tomato basil soup pairs beautifully if you’re going full comfort-food mode.
How to Store and Reheat
Leftovers? Lucky you! This dish keeps well and tastes even better the next day.
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Fridge: Let it cool completely, then store in an airtight container for up to 3 days.
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Freezer: Freeze individual portions wrapped in foil and stored in a freezer bag. They’ll keep for up to a month.
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Reheat:
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Microwave: Cover loosely and heat in 1-minute bursts until hot.
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Oven: Reheat in a baking dish at 350°F for 15–20 minutes.
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Air fryer: Yes, it works! Just wrap it in foil and reheat at 325°F for 10 minutes.
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FAQs About This Cheesy Crockpot Meal
Can I use a different kind of ravioli?
Absolutely. Try spinach and cheese or even meat-filled ravioli for a twist. Just stick with frozen for best results.
Can I make it vegetarian?
Totally! Just skip the ground beef or use a plant-based meat substitute. You can even bulk it up with sautéed mushrooms or lentils.
Do I have to brown the meat first?
Yes—browning adds flavor and helps avoid a greasy texture. It’s a tiny extra step that makes a big difference.
Can I double the recipe?
If you’ve got a large slow cooker, go for it. Just add a little extra time and check to make sure everything is cooked through.
Can I cook it on high?
It’s best on low to keep everything tender and evenly cooked. High heat might dry it out.
There’s just something magical about a bubbling crockpot filling your home with the smell of slow-simmered goodness. This crockpot ravioli lasagna is one of those meals that makes you feel like a kitchen rockstar with almost no effort. Whether it’s a rainy night, a family get-together, or you just need something cozy to save your sanity, this dish is comfort food crockpot-style—and I hope it becomes one of your favorites too.
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