Slow Cooker Ravioli Lasagna Recipe

Elevate your dinner with this easy slow cooker ravioli lasagna, where frozen ravioli doubles as noodles and ricotta layers, making it a family favorite for a comforting weeknight meal.


  • 5-quart or larger slow cooker


  • 25 oz. frozen 5-cheese ravioli (do not thaw)
  • 1 lb. ground beef or mild sausage
  • 1 cup diced white onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried leaf oregano
  • 24 oz. marinara sauce (e.g., Rao’s)
  • 8 oz. shredded mozzarella cheese (2 cups)


  1. Cook Meat: In a skillet over medium-high, cook beef and onions with salt, pepper, garlic, and oregano until browned. Retain a few tablespoons of liquid in the skillet for moisture.
  2. Prepare Cooker: Spray slow cooker with non-stick spray. Layer half the marinara sauce at the bottom.
  3. Assemble Lasagna:
    • Layer half the ravioli over sauce.
    • Add all the meat mixture.
    • Layer remaining ravioli.
    • Top with remaining sauce and sprinkle with mozzarella.
  4. Cook: Cover and cook on LOW for 4 hours.

Serve this delightful slow cooker ravioli lasagna hot, perfect for a hassle-free dinner that delivers both comfort and taste.