Slow Cooker Ravioli Lasagna (Lazy Lasagna)

This Slow Cooker Ravioli Lasagna is cheesy, hearty, and super easy. Just layer and cook, and your lazy lasagna is ready with no noodle boiling!

This Slow Cooker Ravioli Lasagna is the easiest way to get all the cheesy, saucy comfort of lasagna without the work.

There are no noodles to boil because ravioli takes the place of both the noodles and the filling.

Just load the slow cooker, let it do the work, and you have a lazy lasagna dinner the whole family will ask for again.

Why This Recipe Works

No noodles to boil. Frozen ravioli goes straight into the slow cooker and takes the place of both the noodles and the cheese filling.

Hands-off cooking. There’s no oven bake to watch. The slow cooker keeps everything tender and melty while the ravioli soaks up the sauce.

Budget-friendly and easy to share. It feeds 8, works for busy weeknights, and is easy to bring to a gathering right in the slow cooker.

Ingredient Notes:

Ground Beef – I use 1 pound of lean ground beef. Ground turkey or Italian sausage both work great here too.

Onion – One medium white onion, diced. Yellow onion works fine as a substitute.

Garlic – 1 tablespoon, fresh or jarred minced garlic both work. I like to use jarred when I want to make this quickly.

Dried Basil and Oregano – These build the classic Italian flavor. Fresh herbs can be swapped in, just use about 3 times the amount.

Salt – Adjust to taste, especially if your marinara is already salted.

Marinara Sauce – Use your favorite jarred sauce or homemade.

Frozen Ravioli – Cheese ravioli is classic, but meat or spinach ravioli both work well. No need to thaw first I add it frozen right to the crock-pot.

Mozzarella Cheese

Dried Parsley – This is optional for a pop of color on top at the end.

Step by Step Instructions

Step 1: Brown the Beef Add the ground beef to a skillet over medium heat and cook, breaking it apart as it browns.

Step 2: Add Onion and Garlic Once the beef is mostly cooked through, stir in the diced onion and garlic. Continue cooking until the beef is fully browned and the onion has softened.

Step 3: Season the Meat Stir in the basil, oregano, and salt so the seasoning coats the meat evenly before the sauce goes in.

Step 4: Combine with Marinara Pour in all of the marinara sauce and stir everything together until well combined.

Step 5: Layer the Slow Cooker Spread about a third of the meat sauce over the bottom of the slow cooker.

Add a third of the frozen ravioli in an even layer, then top with 1 cup of shredded mozzarella.

Step 6: Repeat the Layers Repeat the sauce, ravioli, and cheese layers two more times, finishing with the last of the mozzarella on top.

Step 7: Add Parsley and Cook Sprinkle the dried parsley over the top. Cover and cook on low for 3 to 4 hours, until the ravioli is tender and the cheese is melted.

Step 8: Serve warm and enjoy!

FAQ

Can I use fresh ravioli instead of frozen? Yes, refrigerated ravioli works too. Since it is already thawed, check it starting around the 2.5 to 3 hour mark so it doesn’t turn mushy.

Do I need to boil the ravioli first? No, the frozen ravioli cooks directly in the sauce as everything simmers in the slow cooker.

Can I freeze leftovers? Yes, let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating.

How do I reheat leftovers? Reheat individual portions in the microwave, or warm a larger batch in a covered dish in the oven at 350°F until heated through.

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