Ravioli Lasagna in a Slow Cooker Recipe

Introduction

This Ravioli Lasagna is a comforting twist on the classic Italian dish, using frozen cheese ravioli to save time without sacrificing flavor. Slow-cooked with a rich meat sauce and layers of melted cheese, it’s an easy and satisfying meal perfect for busy days.

Ingredients

• 1 pound lean ground beef (or Italian sausage)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 24 ounces marinara sauce (or pasta sauce)
• 14.5 ounces canned diced tomatoes (drained)
• 1 ½ teaspoons Italian seasoning
• Salt and pepper to taste
• 25 ounces frozen cheese ravioli (do not thaw)
• 2 ½ cups shredded mozzarella cheese (divided)
• ¼ cup shredded Parmesan cheese

Instructions

1. Step 1: In a large skillet, brown the ground beef, diced onion, and minced garlic over medium-high heat until no pink remains. Drain excess fat.
2. Step 2: Add marinara sauce, drained diced tomatoes, and Italian seasoning to the skillet. Simmer uncovered over medium heat for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly. Season with salt and pepper to taste.
3. Step 3: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
4. Step 4: Spread 1 cup of the meat sauce evenly on the bottom of the slow cooker. Layer half of the frozen ravioli over the sauce, then spoon 2 cups of sauce on top. Sprinkle with 1 ¼ cups mozzarella cheese.
5. Step 5: Add the remaining ravioli, top with the rest of the sauce and mozzarella cheese. Finish with a sprinkle of Parmesan cheese.
6. Step 6: To prevent excess moisture, place a double layer of paper towels over the slow cooker opening, making sure it doesn’t touch the cheese layer.
7. Step 7: Cover and cook on low for 3 to 4 hours, until the ravioli are cooked through and cheese is melted.
8. Step 8: Once done, turn off the slow cooker and let the lasagna rest for 15 to 20 minutes before serving to allow it to set.

Tips & Variations

• For a vegetarian version, substitute the meat with sautéed mushrooms and add extra Italian seasoning for flavor.
• Use fresh ravioli if preferred, but reduce cooking time and check for doneness earlier.
• Try adding fresh basil or spinach layers for extra color and nutrition.
• If you like it spicy, add red pepper flakes to the meat sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ravioli?

Yes, you can use any type of frozen ravioli, such as spinach or meat-filled, but adjust cooking time as needed since some varieties may take longer or shorter to cook.

Do I need to thaw the ravioli before layering?

No, the recipe works best with frozen ravioli straight from the freezer. Thawing may make them too soft and prone to sticking.

Ravioli Lasagna in a Slow Cooker Recipe

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★★★★★

4.8 from 745 reviews

This comforting Ravioli Lasagna combines the hearty flavors of traditional lasagna with the convenience of frozen cheese ravioli. Ground beef is simmered with marinara sauce and tomatoes, layered with ravioli and cheeses in a slow cooker, and cooked to perfection for a cozy, cheesy casserole that’s perfect for busy weeknights or family dinners.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 3.5 hours
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 pound lean ground beef or Italian sausage
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 24 ounces marinara sauce or pasta sauce
• 14.5 ounces canned diced tomatoes, drained
• 1 ½ teaspoons Italian seasoning
• Salt and pepper to taste

Lasagna Layers

• 25 ounces frozen cheese ravioli (do not thaw)
• 2 ½ cups shredded mozzarella cheese, divided
• ¼ cup shredded Parmesan cheese

Instructions

1. Brown the meat and aromatics: In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the meat is no longer pink. Drain any excess fat to ensure a lean sauce.
2. Simmer the sauce: Stir in the marinara sauce, drained diced tomatoes, and Italian seasoning. Let the mixture simmer uncovered over medium heat for 5 to 7 minutes or until it thickens slightly. Adjust seasoning with salt and pepper as desired.
3. Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
4. Layer the lasagna: Spoon 1 cup of the meat sauce into the bottom of the slow cooker. Add half of the frozen ravioli evenly over the sauce, then cover with 2 cups more of the sauce and 1 ¼ cups of shredded mozzarella cheese. Repeat with the remaining ravioli, sauce, and mozzarella. Finish by sprinkling the Parmesan cheese on top.
5. Prevent excess moisture: Place a double layer of paper towels over the slow cooker, ensuring it does not touch the cheese, to absorb extra moisture during cooking.
6. Cook the lasagna: Cover the slow cooker with the lid and cook on low for 3 to 4 hours until the ravioli are tender and the cheese is melted and bubbly.
7. Rest and serve: Turn off the slow cooker, remove the lid, and let the lasagna rest for 15 to 20 minutes before serving. This allows the layers to set for easier slicing and serving.

Notes

• Do not thaw the frozen ravioli before layering; this helps maintain texture and prevents overcooking.
• Using a double layer of paper towels on top helps manage steam and keeps the cheese from becoming too watery.
• You can substitute ground turkey or chicken for a leaner variation.
• For added flavor, sprinkle some fresh basil or parsley before serving.
• Adjust cooking time based on your slow cooker model; check for doneness at 3 hours to avoid overcooking.

Keywords: Ravioli lasagna, slow cooker lasagna, easy dinner, cheesy casserole, comfort food