When life gets busy, this Crockpot Ravioli Lasagna is a lifesaver. It’s one of those set-it-and-forget-it meals that fills your kitchen with that Sunday dinner aroma — even on a weekday. I first tried this when I didn’t have time to boil noodles or make a fancy sauce, and now it’s a go-to favorite. With layers of frozen ravioli, hearty meat sauce, and melted cheese, it’s everything you love about classic lasagna without the fuss!
Ingredients
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1 lb ground beef (or Italian sausage)
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1 jar (24 oz) marinara or pasta sauce
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1 can (14.5 oz) diced tomatoes (optional, for extra sauce)
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1 tsp Italian seasoning
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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1 bag (25 oz) frozen cheese ravioli (no need to thaw)
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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Fresh basil or parsley (for garnish, optional)
Instructions
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Cook the meat:
In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in marinara sauce, diced tomatoes (if using), and seasonings. Simmer for 5 minutes. -
Layer in the crockpot:
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Spread a thin layer of meat sauce on the bottom.
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Add a single layer of frozen ravioli.
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Top with more sauce and a sprinkle of mozzarella and Parmesan.
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Repeat layers until all ingredients are used, ending with sauce and cheese on top.
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Cook:
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly. -
Serve:
Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
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You can use beef, sausage, turkey, or even a veggie crumble for the meat layer.
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Try spinach or mushroom ravioli for a twist.
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Leftovers reheat beautifully — even better the next day!