Here’s a Slow Cooker Ravioli Lasagna—a classic dump-and-go comfort dish that tastes like you worked way harder than you did.
🍝 Slow Cooker Ravioli Lasagna
Serves
6–8
Ingredients
- 1 lb (450 g) frozen or refrigerated cheese ravioli
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, diced
- 3 cups marinara or pasta sauce
- 1 (14–15 oz) can crushed tomatoes (optional, for extra saucy)
- 1 tsp Italian seasoning
- ½ tsp garlic powder (or 2 cloves fresh garlic)
- Salt & black pepper, to taste
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- 1 cup ricotta or cottage cheese (optional but great)
- Fresh basil or parsley (optional)
Instructions
- Brown the meat (recommended)
- Cook ground beef/sausage with onion until browned.
- Drain excess fat.
- Stir in garlic, Italian seasoning, salt, and pepper.
(You can skip browning if short on time, but flavor is better if you don’t.)
- Layer in the slow cooker
- Spread a thin layer of sauce on the bottom.
- Add a layer of ravioli (single layer, overlapping is fine).
- Top with meat mixture, ricotta (if using), sauce, and mozzarella.
- Repeat layers until ingredients are used, finishing with sauce and cheese.
- Sprinkle Parmesan on top.
- Cook
- Cover and cook:
- LOW: 3½–4 hours
- HIGH: 2–2½ hours
- Ravioli should be tender and lasagna bubbly.
- Cover and cook:
- Rest & serve
- Let sit 10–15 minutes before serving to set.
- Garnish with fresh herbs.
Tips for Success
- Use frozen ravioli straight from the freezer (no thawing)
- Don’t overcook or it will get mushy
- If your sauce is thick, add ¼–½ cup water or broth
- Spray the slow cooker with nonstick for easier cleanup
Easy Variations
- Veggie: spinach ravioli + mushrooms + zucchini
- Chicken Alfredo: chicken ravioli + Alfredo sauce + mozzarella
- Meat lovers: sausage + pepperoni
- Spicy: add red pepper flakes or hot Italian sausage
If you want a 3-ingredient version, dump-and-go only, or a recipe sized exactly for your slow cooker, tell me what you’ve got!
