Description
This Crockpot Ravioli Lasagna is a cheesy, saucy, hearty meal that’s as easy as layering ingredients and walking away. Using frozen ravioli instead of traditional lasagna noodles cuts down the prep time without sacrificing flavor. Perfect for busy weeknights, lazy Sundays, or feeding a crowd with minimal effort!
Ingredients
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1 (25 oz) bag frozen cheese ravioli (no need to thaw)
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1 lb ground beef or Italian sausage
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1 (24 oz) jar marinara or pasta sauce
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1/2 cup water
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 tsp Italian seasoning
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1/2 tsp garlic powder
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1/4 tsp black pepper
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Fresh basil or parsley, for garnish (optional)
Instructions
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Brown the meat:
In a skillet over medium heat, cook the ground beef or sausage until browned and fully cooked. Drain excess grease. Stir in garlic powder, black pepper, and Italian seasoning. Add pasta sauce and water, mixing to combine. Remove from heat. -
Layer in the crockpot:
Spray the inside of a 6-quart slow cooker with nonstick spray. Spread a thin layer of meat sauce on the bottom.
Layer half of the frozen ravioli on top, then cover with a third of the remaining meat sauce and a sprinkle of mozzarella.
Repeat the layers: ravioli, sauce, cheese. Finish with a final layer of sauce and top with remaining mozzarella and Parmesan. -
Cook:
Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until hot and bubbly.
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Serve:
Let rest for 10 minutes before serving. Garnish with chopped parsley or basil if desired.
Notes
You can use beef, sausage, or a mix of both—or go meatless with sautéed veggies.
Add a layer of ricotta between ravioli for extra richness.
Leftovers reheat beautifully and freeze well.