Crockpot Ravioli Lasagna Recipe

This Easy Crockpot Ravioli Lasagna Recipe layers cheese-filled ravioli with rich meat sauce and gooey melted cheese, all cooked effortlessly in the slow cooker. No boiling, no fuss — just a comforting, cheesy Italian-style dinner.

 Ingredients

– 500g (1 lb) ground beef
– 1 small onion, chopped
– 2 garlic cloves, minced
– 2 x 400g (14 oz) jars marinara or pasta sauce
– 1 tsp dried Italian herbs
– Salt and black pepper, to taste
– 500g (1 lb) frozen cheese ravioli
– 250g (2 cups) shredded mozzarella cheese
– 50g (½ cup) grated Parmesan cheese
– Fresh basil or parsley, chopped, to garnish (optional)

Crockpot Ravioli Lasagna: Instructions

1. Heat a frying pan over medium-high heat.
2. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft, about 5–7 minutes.
3. Add the minced garlic and cook for 30 seconds, stirring frequently.
4. Drain any excess fat, then stir in the marinara sauce, Italian herbs, salt, and pepper.
5. Simmer the meat sauce for 5 minutes, then remove from the heat.
6. Spread a little meat sauce on the bottom of the slow cooker.

7. Arrange a layer of frozen ravioli on top of the sauce.
8. Spoon over another layer of meat sauce, spreading it evenly.
9. Sprinkle a layer of mozzarella and Parmesan cheese over the sauce.
10. Repeat the layers — ravioli, sauce, cheese — until all the ingredients are used, finishing with a generous layer of cheese on top.
11. Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the ravioli is tender and cooked through.
12. Avoid lifting the lid too often, as this lets heat escape and slows cooking.
13. Once cooked, let the lasagna sit for 10 minutes before serving to allow it to set slightly.
14. Garnish with fresh basil or parsley, if desired.
15. Serve hot, scooping out generous portions with a large spoon.

This no-boil, cheesy ravioli lasagna is a brilliant weeknight dinner — simply layer, set the slow cooker, and enjoy a rich, comforting Italian meal with barely any prep.