Go Back
Ravioli Lasagna

Ultimate Lazy Ravioli Lasagna (Slow Cooker)

The easiest lasagna you'll ever make! Layers of frozen cheese ravioli, hearty meat sauce, and gooey cheese cook to perfection in your crock pot. A 10 minute prep, dump and go family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian-American
Servings 8

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.

Notes

Paper Towel Tip: This step absorbs steam and prevents a soggy top, creating firmer edges. Ensure the paper towel does not touch the cheese.
Oven Method: Assemble in a 9x13" dish. Cover with foil and bake at 375°F for 30 mins. Uncover and bake 15-20 mins more.
Make Ahead: The meat sauce can be prepared and refrigerated up to 2 days in advance.
Freezing: Assemble uncooked layers in a freezer safe dish. Wrap well and freeze for up to 3 months. Thaw overnight before cooking, or add 1-2 hours to cook time if cooking from frozen.