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I’ve been making this Crockpot Ravioli Lasagna for busy weeknights and casual Sundays for years. It hits that sweet spot of comfort and convenience: lasagna-like layers of cheesy goodness, but with frozen ravioli and a slow cooker doing all the work. Families love it because it’s hands-off, forgiving, and crowd-pleasing — a true set-it-and-forget-it dish that still tastes homemade. If you like cozy, minimal-effort dinners that feed a crowd, this is the kind of recipe you’ll return to again and again. For more easy, satisfying dinners like this, check out these curated healthy comfort recipes.

Why you’ll love this dish

This recipe combines the hearty flavors of lasagna with the effortless prep of a slow cooker. The main appeals:

Hands-off cooking: Once you brown the beef and layer the slow cooker, it cooks itself.
Fast-ish results for a crockpot: Ready in about 4–5 hours on low, so it’s doable on a day when you’re out running errands.
Kid-approved: Cheese and pasta are nearly universal winners.
Budget-friendly: Ground beef, canned sauce, and frozen ravioli keep costs down.
Easy to scale: Double it for potlucks or cut it in half for two people.

“Perfect for busy weeknights — gooey, simple, and always a hit,” say many home cooks who love this as a weeknight staple.

The cooking process explained

Quick overview so you know what to expect:

Brown 1 pound ground beef in a skillet, then drain.
Stir in 24 oz pasta sauce and seasonings; simmer briefly.
Grease the slow cooker, spread a thin sauce layer, then layer frozen ravioli and cheese, repeating until full.
Cover and cook on low for 4–5 hours until heated through and cheese is melted.
Let rest for a few minutes, then serve.

This structure keeps the ravioli from sticking to the pot and builds flavor in layers. You don’t need to thaw the ravioli — the slow cooker does the thawing for you.

What you’ll need

1 pound ground beef (substitute ground turkey or Italian sausage)
1 can (24 oz) pasta sauce (use your favorite jarred sauce)
1 package (25 oz) 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
Salt and pepper to taste
Nonstick spray or a little oil to grease the slow cooker

Notes: For a leaner dish, use 93% lean beef or swap in plant-based ground meat. Want more protein? Layer in some ricotta or cottage cheese (and for other protein ideas, see this high-protein foods comparison).

Step-by-step instructions

Heat a skillet over medium and cook the ground beef until browned. Break it up as it cooks. Drain excess fat and return the beef to the pan.
Stir the pasta sauce into the beef. Add the garlic powder and Italian seasoning. Let the mixture simmer for about 5 minutes so the flavors meld. Taste and season with salt and pepper.
Lightly grease the bottom and sides of your slow cooker.
Spread a thin layer of the meat sauce across the bottom of the slow cooker.
Arrange half of the frozen ravioli in a single layer over the sauce.
Spoon half of the remaining meat sauce evenly over the ravioli.
Sprinkle half of the mozzarella, half of the cheddar, and a bit of the Parmesan over the sauce.
Repeat the layers: the rest of the ravioli, the remaining sauce, and finish with the remaining mozzarella, cheddar, and the rest of the Parmesan on top.
Cover and cook on LOW for 4–5 hours. The dish is done when the ravioli are heated through and the cheese is melted and bubbly.
Let the lasagna rest 5–10 minutes before serving so it sets slightly and slices hold together.

Best ways to enjoy it

Serve with a crisp green salad and a simple vinaigrette to balance the richness.
Garlic bread or a crusty baguette is perfect for mopping up sauce.
Add a side of roasted vegetables (broccoli or Brussels sprouts) for color and fiber.
For a cozy night in, pair with a medium-bodied red wine or a nonalcoholic sparkling beverage.
To make it party-ready, cut into squares and serve on a platter with fresh basil leaves on top.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
Reheat: Reheat individual portions in the microwave until steaming hot, or reheat in a 350°F oven covered with foil for 15–20 minutes. Always heat to 165°F for safety.
Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety: Don’t leave the dish out longer than 2 hours at room temperature. Ground beef should be cooked to at least 160°F when originally browned.

Helpful cooking tips

Brown the meat well: Proper browning adds flavor. Drain excess fat to avoid a greasy final dish.
Don’t over-layer: Keep ravioli in a single layer per layer so they cook evenly.
Check the edges: If ravioli near the sides look done before the center, reduce heat slightly next time or give an extra 15–30 minutes.
Cheese distribution: Mixing half mozzarella and half cheddar gives stretch and tang. A sprinkle of Parmesan on top adds a savory finish.
Make-ahead hack: Assemble the layers in the crockpot insert, cover, and refrigerate overnight. In the morning, pop the insert into the crockpot and cook as directed.
If you enjoy quick, no-fuss meals at other times of day, try something like this [5-minute cottage cheese breakfast] for fast protein-packed mornings.

Creative twists

Vegetarian: Swap the beef for sautéed mushrooms, eggplant, and bell peppers, or use crumbled firm tofu or a meatless ground substitute.
Spicy: Stir in 1/4–1/2 teaspoon red pepper flakes or use a spicy pasta sauce.
Extra veggie boost: Layer in a handful of fresh spinach or shredded zucchini (squeeze out excess moisture) between layers.
Flavor swaps: Replace some pasta sauce with a creamy tomato-cheese mixture or stir in a spoonful of pesto between layers for herbal notes.
Dairy-free/vegan: Use plant-based ravioli and vegan shredded cheeses, plus a meatless crumbles option. For broader vegan comfort-food ideas, see these seasonal selections.

FAQ

Q: Can I use fresh ravioli instead of frozen?
A: Yes. Fresh ravioli will cook faster, so check after 2–3 hours on low. Reduce total time to avoid overcooking and becoming mushy.

Q: Can I run this on HIGH in the slow cooker?
A: You can, but cooking on HIGH may cook the ravioli too quickly and make the texture softer. If pressed for time, try 2–3 hours on HIGH and check for doneness.

Q: How do I prevent soggy ravioli?
A: Avoid layering too deep; single, even layers help. Drain any watery vegetables and don’t add excess sauce. Let the dish rest before serving so it firms up.

Q: Is it safe to freeze after cooking?
A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating to 165°F.

Q: Can I prepare this in a casserole dish and bake it?
A: Absolutely. If you prefer the oven, assemble in a greased 9×13 dish and bake at 375°F for 30–40 minutes, tenting with foil if the top browns too quickly.

Conclusion

If you want a creamier sauce note to try alongside this method, this Delicious Creamy Tomato Ravioli Sauce Recipe can give you ideas for richer textures and flavor profiles. And if you’re exploring non-meat versions for cooler evenings, these 29 Vegan Fall Recipes For Comfort Food offer great inspiration for vegan twists that pair well with the slow-cooker concept.