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Crockpot Ravioli Lasagna

Crockpot ravioli lasagna with cheesy layered ravioli, ricotta, and beef marinara that cooks until the cheese is melted and the ravioli is cooked through. This slow-cooker version builds easy stackable layers for a saucy, comforting Italian-American dinner.
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Prep Time 15 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

ground beef or Italian sausage
  • 1 lb ground beef or Italian sausage
marinara sauce
  • 1 jar (24 oz) marinara sauce
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes drained
seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
ravioli
  • 1 package (25 oz) frozen or fresh cheese ravioli
ricotta
  • 1 cup ricotta cheese
mozzarella
  • 2 cups shredded mozzarella cheese
parmesan
  • 0.5 cup grated Parmesan cheese
garnish
  • Fresh basil

Equipment

  • 1 slow cooker

Method
 

Make the meat sauce
  1. Brown the ground beef (or Italian sausage), then drain off excess grease and return it to the pan.
  2. Mix the browned meat with marinara sauce, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
Assemble the crockpot layers
  1. Spread a thin layer of the meat sauce in the bottom of the slow cooker to coat the surface.
  2. Add a single layer of frozen ravioli on top of the sauce, leaving them in an even layer.
  3. Dollop ricotta cheese over the ravioli, then sprinkle with mozzarella and Parmesan so the top is well covered.
  4. Repeat layers of meat sauce, ravioli, ricotta, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
Slow cook and rest
  1. Cook on low for 4–5 hours (or until ravioli are cooked through and the cheese is melted and bubbling), with the lid kept closed for best results.
  2. Let the lasagna rest for 10 minutes before serving to help the layers set, then garnish with fresh basil.

Notes

For the cleanest layers, assemble in the slow cooker carefully so ravioli don’t overlap too heavily—pressing the first ravioli layer gently into the sauce helps it cook evenly. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or oven until hot. Freezing is not recommended because ravioli can soften further after thawing. If you want a lighter option, use part-skim ricotta and reduced-fat mozzarella while keeping the same layering method.