Crockpot Ravioli Lasagna

A lazy-day lasagna with layers of saucy beef, tender ravioli, and melty cheese… all done right in the slow cooker. Perfect for busy nights, holidays, or when you just want comfort without the work.

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 3–4 garlic cloves, minced

• 1 jar (24 oz) marinara or tomato-basil pasta sauce

• 1 can (14 oz) crushed tomatoes (optional for extra sauce)

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• Salt & pepper to taste

• 1 (25 oz) bag frozen cheese ravioli (no need to thaw)

• 2 cups shredded mozzarella

• 1 cup shredded Italian blend or cheddar-mozzarella mix

• 1 cup ricotta or cottage cheese (optional but delicious)

• Fresh basil or parsley for serving

Instructions

In a skillet, cook the ground beef and onion until browned. Drain excess fat.

Stir in the garlic, marinara, crushed tomatoes (if using), Italian seasoning, salt, and pepper. Let simmer 2–3 minutes.

Lightly spray the slow cooker.

Spread a thin layer of meat sauce on the bottom.

Add a layer of frozen ravioli.

Spoon over a layer of ricotta (optional) and a handful of mozzarella.

Repeat: sauce → ravioli → cheese until everything is used. Finish with cheese on top.

Cook on LOW for 3.5–4.5 hours or HIGH for 2–2.5 hours, until the ravioli is tender and the cheese is melty and bubbling.

Let it rest 10 minutes before scooping. Garnish with fresh herbs.

Serving ideas

• Side salad with Italian dressing

• Garlic knots or Texas toast

• A sprinkle of red pepper flakes for heat