My favorite dinners are the kind I can set and forget. This Crockpot Ravioli Lasagna has become a go‑to when the week gets busy. You get classic lasagna flavor without boiling noodles: layers of frozen cheese ravioli, hearty meat sauce, provolone and mozzarella all cook together in the slow cooker for an effortless, comforting meal.
If you love ravioli, try an easy Air Fryer Ravioli appetizer—just five ingredients for a crunchy starter.
Why You’ll Love Crockpot Ravioli Lasagna
- Flexible: Swap ravioli varieties, use a different sauce, or change the protein to suit your taste.
- Hands‑off cooking: Once layered, the slow cooker does the work.
- Saves time: No boiling noodles required.
- Kid‑friendly: Gooey cheese and ravioli make this a hit with picky eaters.
- Less mess: Cooking in one pot reduces cleanup.
Easy Crock Pot Recipes
Slow cooker recipes are perfect for busy days: add a few ingredients in the morning and come home to a warm, ready dinner. Here are a few favorite slow cooker meals to try alongside this ravioli lasagna:
- Crockpot Marry Me Chicken
- BBQ Chicken Crockpot
- Crockpot Hamburger Macaroni Soup
- Crockpot Chicken and Noodles
Ingredients for Crockpot Ravioli with Ground Beef
- Mozzarella cheese: The classic melty lasagna topping.
- Cheese‑stuffed frozen ravioli: Layer them straight from the freezer so they hold their shape.
- Crushed tomatoes and tomato sauce: Make a robust meat sauce.
- Ground beef: Adds protein and savory flavor.
- Dried oregano, basil, and parsley: Classic Italian seasoning.
- Garlic powder and onion powder: Simple flavor boosters.
- Salt and black pepper: Season to taste.
- Honey: A bit balances tomato acidity.
- Provolone cheese: Provides a creamy, slightly sharp layer.
Kitchen Tools for Crockpot Cooking
If you use your slow cooker frequently, a few helpful tools make the process smoother: a programmable Crockpot for easy timing, liners for quick cleanup, and a reliable meat thermometer to check doneness.
How to Make Ravioli Lasagna in the Crock Pot
1. Brown the meat: Cook ground beef, drain, then combine it in a large skillet with crushed tomatoes, tomato sauce, water, dried herbs, garlic and onion powder, red pepper flakes, salt, pepper, and honey. Simmer 5–10 minutes to meld flavors.
2. Prep the crockpot: Spray or grease the inside so the layers don’t stick.
3. Layer the lasagna: Spoon a layer of meat sauce on the bottom, add a single layer of frozen ravioli, then more sauce, four slices of provolone, and a sprinkle of mozzarella. Repeat layers, spreading evenly so the ravioli aren’t clumped.
4. Add more cheese: Finish with a final generous layer of mozzarella and any remaining provolone slices.
5. Cook: Cook on high for 3 to 4 hours, or until a thermometer inserted through the ravioli registers 165°F (74°C).
6. Finish: Let the lasagna rest a few minutes with the lid off so it sets. Garnish with fresh basil or a sprinkle of Parmesan if desired.
This version rivals traditional lasagna in flavor—and the convenience of the crock pot makes it a weeknight winner.
Easy to prepare and full of comforting flavor—what’s not to love?
Tips For Crockpot Ravioli Lasagna
Use frozen ravioli straight from the freezer so they keep their shape. If your sauce seems thick, add a splash of water early in cooking to prevent drying. Spray the crockpot well or use a liner for easier cleanup.
FAQs for Crockpot Lasagna with Ravioli
Yes—ground turkey or chicken work well; just brown and drain them the same way before making the sauce.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave until warmed through.
Serve with garlic bread and a simple green salad for a complete meal.
Ravioli Recipes
Ravioli is a fun, versatile way to change up weeknight meals. Try homemade ravioli for a special occasion, or other quick bakes like beef stroganoff ravioli, spinach artichoke ravioli bake, or an Italian chicken and veggie ravioli casserole for more easy, satisfying dinners.
📖 Recipe
Crockpot Ravioli Lasagna
Vicky
Pin Recipe
Equipment
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Crock Pot
Video
Ingredients
- 24 ounces cheese‑stuffed frozen ravioli
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can tomato sauce
- 2 pounds ground beef, browned
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons honey
- 12 slices provolone
- 2 cups mozzarella
Instructions
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In a large skillet, combine browned ground beef, crushed tomatoes, tomato sauce, water, dried herbs, garlic powder, onion powder, red pepper flakes, salt, pepper, and honey. Cook over medium‑high heat 5–10 minutes.
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Spray the slow cooker with nonstick spray. Spoon a scoop of meat sauce into the bottom, then layer frozen ravioli, sauce, four slices of provolone, and a sprinkle of mozzarella. Repeat until all ingredients are used, topping with a final layer of cheese.
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Cook on high 3–4 hours, until a thermometer through the ravioli reaches 165°F (74°C).
Notes
- No need to thaw the ravioli — use them frozen so they don’t fall apart.
- If the sauce is thick, add a splash of water early to prevent drying.
- Spray the crockpot well or use a liner so nothing sticks and cleanup is easier.
Times and nutrition are approximate and can vary by slow cooker, brands, and portion sizes.
Nutrition
Carbohydrates: 33 g
Protein: 39 g
Fat: 40 g