I have a confession: I love lasagna, but I loathe the assembly. Boiling noodles, carefully layering them so they don’t tear, and then praying the whole thing holds together; it always felt like a weekend project, not a Tuesday night solution. My love of comfort food and my need for convenience finally collided one hectic afternoon, and a stroke of genius hit me: why not use ravioli? Those perfect little pillows of pasta are already filled with the ricotta mixture! This Ravioli Lasagna is the glorious, deliciously lazy result of that realization. It’s the 10 minute prep, dump and go slow cooker dinner that brings all the soul warming, cheesy, saucy joy of traditional lasagna to your busiest weeknights. No fuss, no boiling, and absolutely no judgment for taking the smartest shortcut in town.
The flavor profile is pure Italian comfort: deeply savory and herbaceous from the ground beef and Italian seasoning, balanced with the tangy sweetness of a rich marinara sauce and tomatoes. Every bite is a perfect marriage of the robust, meaty sauce and the creamy, mild cheese filling inside each ravioli. As for texture, it’s a dream: the tender yet firm ravioli hold their shape beautifully, layered with melty, gooey stretches of mozzarella and a nutty, golden crust of Parmesan on top. It’s a rich, saucy, and utterly satisfying hug in a bowl that requires a fraction of the effort.
Your Guide to Crock Pot Perfection (No Soggy Lasagna!)
These simple tricks ensure a perfectly set, never mushy result every single time.
- The Paper Towel Trick is a Game Changer: This is the single most important tip. Placing a double layer of paper towels under the slow cooker lid absorbs the steam that would otherwise condense and drip back down, making the top layer soggy. It creates a firmer top and those coveted crispy, browned cheese edges. Just make sure the paper towel doesn’t touch the cheese directly.
- Use Frozen Ravioli (Do Not Thaw!): Using the ravioli straight from the freezer is crucial. It prevents them from overcooking and turning to mush during the long, slow cook. They will thaw and cook perfectly in the sauce.
- Let It Rest Before Serving: Patience pays off! After cooking, turn off the slow cooker, remove the lid, and let the lasagna sit for 15-20 minutes. This allows it to set, making it much easier to slice and serve cleanly. It also helps the flavors meld even more.
- Check it Early: All slow cookers run at slightly different temperatures. Start checking for doneness around the 3 hour mark on LOW. The lasagna is ready when the cheese is fully melted and bubbly, and the ravioli are tender when pierced with a fork.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: You can brown the meat sauce up to 2 days in advance and store it in the fridge. When you’re ready to cook, simply assemble the layers in the slow cooker with your frozen ravioli and cheese.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days. The flavors often taste even better the next day.
- Reheating: Reheat individual portions in the microwave until hot, or cover and reheat the entire dish in a 350°F oven for about 20-30 minutes.
- Freezing: This lasagna freezes exceptionally well. Assemble the uncooked layers in a disposable aluminum pan or freezer safe baking dish. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. To cook, you can either thaw overnight in the fridge and then cook as directed, or add an extra 1-2 hours to the cooking time if cooking from frozen (checking frequently).
Step by Step Instructions
Prep Time: 15 minutes | Cook Time: 3-4 hours (LOW) | Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Follow these simple layers for a foolproof, hands off dinner.
1Brown the Meat & Aromatics: In a large skillet over medium high heat, cook the ground beef or Italian sausage, diced onion, and minced garlic. Cook until the meat is no longer pink and the onions are soft. Drain any excess fat.
2Simmer the Sauce: To the same skillet, add the marinara sauce, drained diced tomatoes, and Italian seasoning. Stir well and let it simmer for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly. Season with salt and pepper to taste.
3Layer 1 (The Foundation): Spray the inside of a 6 quart slow cooker with cooking spray. Spread about 1 cup of the meat sauce evenly over the bottom.
4Layer 2 (First Ravioli & Cheese): Arrange half of the frozen ravioli in a single layer over the sauce. Spoon half of the remaining meat sauce over the ravioli, then sprinkle with 1 ¼ cups of the shredded mozzarella cheese.
5Layer 3 (Repeat & Top): Add the remaining half of the frozen ravioli, followed by the rest of the meat sauce. Sprinkle the remaining 1 ¼ cups of mozzarella cheese over the top, followed by the shredded Parmesan cheese.
6The Secret Step: Place a double layer of paper towels over the top of the slow cooker insert, then secure the lid on top. This absorbs moisture.
7Cook: Cook on LOW for 3 to 4 hours.
8Rest & Serve: Once cooked, turn the slow cooker off. Remove the lid and paper towels, and let the lasagna rest for 15-20 minutes before scooping and serving.
Customize It: Ingredient Substitutions
Make this dish your own with easy swaps.
- Vegetarian: Simply omit the ground meat. Use a hearty marinara sauce and consider adding a layer of sautéed mushrooms, zucchini, or spinach (see note below) for substance.
- Gluten Free: Use a certified gluten free frozen cheese ravioli. Many brands now offer this option.
- Dairy Free/ Vegan: Look for vegan frozen ravioli (often filled with tofu or nut based “ricotta”) and use dairy free shredded mozzarella and Parmesan alternatives.
- Common Pantry Swaps:
- Ground Beef: Italian sausage (mild or hot) adds fantastic flavor. Ground turkey or chicken are great lighter options.
- Ravioli: Cheese ravioli are classic, but spinach & cheese, mushroom, or beef ravioli all work wonderfully.
- Add Greens: Stir 5 ounces of fresh chopped baby spinach into the meat sauce after simmering; it will wilt perfectly during cooking.
- Cheese: A blend of mozzarella and provolone is delicious. For more flavor, add a ½ cup of ricotta cheese in dollops between the layers.
Serving Suggestions
This hearty lasagna only needs a few simple sides to make a perfect meal.
- The Classic Pairing: Serve with a tossed green salad with a sharp Italian vinaigrette and a loaf of warm, crusty garlic bread for dipping.
- Veggie Sides: Roasted vegetables like broccoli, asparagus, or green beans add a nice, healthy contrast. A simple side of sautéed zucchini is also fantastic.
- Beverage Pairings: A medium bodied Chianti or Sangiovese red wine complements the tomato sauce beautifully. For a non alcoholic option, sparkling water with lemon or iced herbal tea are refreshing.
- Leftover Idea: Chop up any leftovers, heat them in a skillet, and stuff them into hoagie rolls for an incredible hot lasagna sandwich.
Essential Equipment List
- 6 Quart Slow Cooker: The ideal size for this recipe, allowing for proper layering and heat distribution.
- Large Skillet (12 inch): For browning the meat and simmering the sauce.
- Wooden Spoon or Spatula: For breaking up the ground beef and stirring the sauce.
- Measuring Cups & Spoons: For accurately portioning cheese and seasonings.
- Box Grater (optional but recommended): For shredding your own mozzarella and Parmesan cheese, which melts far better than pre shredded.
Frequently Asked Questions (FAQ)
- Can I make this in the oven instead of a slow cooker?
Absolutely! This is a fantastic oven option. Assemble the layers in a greased 9×13 inch baking dish. Cover tightly with foil and bake at 375°F for 30 minutes. Uncover and bake for an additional 15-20 minutes until bubbly and golden. Let rest for 10 minutes before serving. - Do I have to use the paper towel?
It’s highly recommended for the best texture, but not strictly mandatory. If you skip it, your lasagna will be slightly more saucy on top (which some people prefer!). - My slow cooker cooks very hot. What should I do?
If you know your slow cooker runs hot, check at the 2.5 hour mark. You can also cook it on the “WARM” setting for 4-5 hours, if your model has that option, to achieve a gentler cook. - Can I use fresh or refrigerated ravioli?
I don’t recommend it. Fresh ravioli are too delicate and will almost certainly fall apart during the long cooking process. The frozen ravioli are sturdier and designed to hold up.
Ultimate Lazy Ravioli Lasagna (Slow Cooker)
Ingredients
- 1 pound lean ground beef or Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 24 oz jar marinara or pasta sauce
- 1 14.5 oz can diced tomatoes, drained
- 1 ½ teaspoons Italian seasoning
- Salt and black pepper to taste
- 1 25 oz bag frozen cheese ravioli (DO NOT THAW)
- 2 ½ cups shredded mozzarella cheese divided
- ¼ cup shredded Parmesan cheese
- Cooking spray
Instructions
- In a large skillet over medium high heat, cook ground beef, onion, and garlic until meat is no longer pink. Drain any excess fat.
- Stir in marinara sauce, drained tomatoes, and Italian seasoning. Simmer for 5-7 minutes. Season with salt and pepper.
- Spray a 6 quart slow cooker insert with cooking spray. Spread 1 cup of the meat sauce on the bottom.
- Add half of the frozen ravioli in a single layer. Top with 2 cups of sauce, then 1 ¼ cups of mozzarella cheese.
- Repeat layers: remaining ravioli, remaining sauce, and remaining 1 ¼ cups mozzarella. Sprinkle Parmesan cheese on top.
- Place a double layer of paper towels over the top of the slow cooker (under the lid) to absorb moisture.
- Cover and cook on LOW for 3-4 hours, or until ravioli are tender and cheese is melted and bubbly.
- Turn off slow cooker, remove lid and paper towels, and let rest for 15-20 minutes before serving.
