This slow cooker ravioli lasagna uses frozen ravioli, ground beef, and your favorite marinara for an easy weeknight dinner that cooks itself.

Some days you just lack the energy to boil noodles, brown meat, and layer a traditional baked pasta. That is exactly when I pull out this slow cooker ravioli lasagna. It gives you all those deep, comforting Italian flavors with a fraction of the work.

You skip the boiling entirely. The frozen ravioli cooks right in the sauce as the slow cooker does the heavy lifting. The cheese gets melty and bubbling on top, while the edges of the pasta get slightly chewy.

My kids fight over the leftovers the next day. The sauce thickens up nicely overnight in the fridge, making the second day just as good as the first.

Why You’ll Love This Recipe

No boiling pasta. You toss the ravioli in straight from the freezer.
Minimal prep. It takes about 15 minutes to brown the beef and layer the ingredients.
Pantry friendly. You probably have the spices and marinara sitting in your cupboard right now.

Ingredient Notes

Frozen Ravioli: I prefer a 5-cheese blend, but spinach or meat-filled work too. Do not thaw the pasta before cooking.
Ground Beef: I use lean ground beef. You can swap this for mild Italian sausage if you prefer a sharper flavor.
Marinara Sauce: Since this makes up the base flavor of the dish, use a brand you actually enjoy eating. I usually grab Rao’s.
Spices: Dried leaf oregano, garlic powder, salt, and pepper keep the seasoning simple. Make sure you use dried leaf oregano, not ground.

Equipment Needed

6-quart slow cooker
Large non-stick skillet

How to Make Slow Cooker Ravioli Lasagna

Brown the Meat

Heat your non-stick skillet over medium-high heat. Add the ground beef, diced white onion, salt, pepper, garlic powder, and oregano. Break up the meat with a wooden spoon as it cooks. Keep cooking until no pink remains. Don’t drain all the liquid off the meat. Leave a few tablespoons in the pan so the beef stays moist.

Layer the Base

Coat the inside of your slow cooker with non-stick spray. Pour half of your marinara sauce directly into the bottom and spread it out evenly.

Build the Middle

Place half of the frozen ravioli over the sauce in a single, even layer. Spoon the warm ground beef mixture right over the top of the pasta.

Finish the Layers

Add the remaining ravioli in another layer over the meat. Pour the rest of the marinara sauce on top. Make sure the sauce covers the pasta so it cooks evenly.

Top with Cheese and Cook

Sprinkle the shredded mozzarella cheese in an even layer over the top. Place the lid on the slow cooker. Cook on low for 4 hours. You will know it is done when the edges are bubbling and the cheese forms a thick, melted layer.

Tips for Success

Keep the lid on. Do not open the slow cooker while it cooks. The trapped steam is what softens the frozen ravioli.
Watch the time. If your slow cooker runs hot, check the pasta at the 3-hour mark. You want tender ravioli, not mush.
Freshly grate the cheese. Pre-shredded cheese comes coated in anti-caking powders. Grating a block of mozzarella yourself helps it melt into a smooth layer.

Variations and Substitutions

Add greens. Toss a handful of fresh spinach over the meat layer before adding the second layer of pasta.
Change the protein. Using half ground beef and half Italian sausage gives the sauce a much deeper, richer flavor.
Make it spicy. Add a heavy pinch of red pepper flakes to the beef mixture while it browns.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days.

Reheat single servings in the microwave for 1 to 2 minutes until hot in the center. For larger portions, cover the dish with foil and warm it in the oven at 350°F for about 20 minutes.

What to Serve With It

A simple green salad with a sharp vinaigrette to cut through the rich cheese.
Garlic bread or soft dinner rolls to scoop up any extra marinara sauce left on the plate.