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Ravioli Lasagna is perfect for when you want lasagna, but don’t want all of the work. It’s called a lazy lasagna for a reason! Ravioli is the perfect substitute for lasagna noodles; you have the pasta and the ricotta built into every ravioli. It’s simple to put together and requires minimal work.
I had to retest this one a few times. I’m glad it came out exactly how I wanted it. Saucy, cheesy, tender, and meaty. I wanted it to be just as messy as a normal lasagna and boy, was it messy! Have you ever tried cooking lasagna noodles in a slow cooker? Because I have, and I haven’t had much luck. They still are hard or not cooked through all the way. I liked using ravioli better. This recipe can easily be adapted to different additions, which is another great reason to try my recipe for it!
I use the Ninja Foodi Pro 11-in-1. Just as a quick note: every slow cooker is different. Your slow cooker may take more time or less. Adjust the cooking time accordingly.
How to make Slow Cooker Ravioli Lasagna
Easily affordable and accessible ingredients are what I went towards when creating a slow cooker lasagna recipe (that just so happened to be ravioli!) Cooking this on low creates a better ravioli lasagna. The outside doesn’t get burned and the ravioli isn’t mushy. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Frozen Ravioli: The key is to not let it defrost. If you defrost it or cook it before adding it to the slow cooker, it’ll just turn to mush and it won’t be ravioli lasagna. It’ll be mushy noodle with ricotta and sauce lasagna. Pull the ravioli out of the freezer when you’re ready to start layering.
- Jarred Sauce: You can make your own sauce for this, but just know you’ll need 45 oz of it. I had used a locally made jarred sauce (does anyone know of Pasta Too in Pennsylvania?), otherwise, I would normally use Rao’s sauce.
- Ground Beef: I like using 80-20 fat. You can go leaner or fatter, if you desire. Just drain the meat!
- Worcestershire Sauce: I used this with the beef when I cooked it. It offers extra flavor instead of having plain ground beef.
- Onions & Garlic: Flavor boosters!
- Freshly Shredded Mozzarella: I like to shred my own cheese. In some cases, the block of cheese is actually cheaper than the pre-shredded cheese! Shredding your own cheese is better because it melts so much better. Pre-shredded cheese is coated with an anti-caking powder that prevents it from melting to its gooiest potential. If you’re on a budget, then by all means you can use the shredded cheese over the blocks if it’s cheaper.
- Fresh Basil: I like adding extra basil to jarred marinara sauces. It just gives it a nice fresh taste to it.
- Italian Seasoning: I just like adding Italian seasoning to easy Italian inspired dishes. You’re missing out if you don’t use it.
In a medium or large sauce pot, brown the ground beef with 1 tbsp of olive oil with the onions and garlic. Break up the ground beef as it cooks while incorporating the onions and garlic into the beef. Cook for 8-10 minutes or until no longer pink. Drain the ground beef and return to the pot. Add in the Worcestershire sauce and simmer for 2 minutes. Stir in the sauce and 1/4 cup of parmesan cheese. Simmer for 5 minutes, or until heated through. Stir in the Italian season and basil, then remove from the heat. Spray the slow cooker with nonstick spray. Spread 1/3 cup of the sauce on the bottom. Layer with ravioli, sauce, and some mozzarella in that order. You should be finishing with the cheese on top. Sprinkle the remaining parmesan cheese on top. Cover with the lid and cook for 3 1/2 to 4 hours on low. Garnish with the remaining basil when the timer is up and serve.
Tips & FAQs
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Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Transfer to a freezer-safe container and freeze leftovers for up to 3 months or make it ahead of time to be frozen until ready to serve. Thaw overnight in the refrigerator and then reheat in an oven-safe dish at 400F. Let it heat for 2 hours, then check to see if it’s heated through. If it isn’t, then cook in 30-minute intervals until heated through.
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Variations:
- Use a different sauce. You can use vodka sauce, arrabbiata sauce, or even Alfredo sauce.
- Use a meat-filled ravioli or cheese and spinach ravioli instead of regular cheese.
- Add in layers of ricotta instead of mozzarella for a super cheesy lasagna. Reduce the amount of mozzarella needed to 8 oz just for topping the lasagna. You will need about 24 oz of ricotta. If you have leftover ricotta, just dollop the rest on top when adding the mozzarella.
- Layer in some spinach for some fiber or add in sliced zucchini.
- Replace the ground beef with ground sausage or frozen meatballs that are broken up. Omit the ground beef entirely for a vegetarian dish, or use your favorite plant-based ground meat.
- Can I use fresh ravioli? I would avoid it. It’s been proven to become mushy and kind of lost in the dish. I would use frozen ravioli for this recipe only. My recipe has been tested with only frozen and has worked every time. Do not thaw the frozen ravioli. It will change the cooking time.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Slow Cooker Ravioli Lasagna
Ingredients
- 1 1/2-2 lb ground beef, 80-20 lean
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tsp Worcestershire sauce
- 45 oz jar pasta sauce
- 1/2 cup grated parmesan cheese, divided.
- 2 tsp Italian seasoning
- 1/4 cup fresh basil, chopped, plus extra for garnish
- 40 oz frozen ravioli
- 16 oz fresh mozzarella, shredded
Instructions
- In a medium or large sauce pot, brown the ground beef with 1 tbsp of olive oil with the onions and garlic. Break up the ground beef as it cooks while incorporating the onions and garlic into the beef. Cook for 8-10 minutes or until no longer pink. Drain the ground beef and return to the pot.
- Add in the Worcestershire sauce and simmer for 2 minutes. Stir in the sauce and 1/4 cup of parmesan cheese. Simmer for 5 minutes, or until heated through.
- Stir in the Italian season and basil, then remove from the heat.
- Spray the slow cooker with nonstick spray. Spread 1/3 cup of the sauce on the bottom.
- Layer with ravioli, sauce, and some mozzarella in that order. You should be finishing with the cheese on top. Sprinkle the remaining parmesan cheese on top.
- Cover with the lid and cook for 3 1/2 to 4 hours on low. Garnish with the remaining basil when the timer is up and serve.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Transfer to a freezer-safe container and freeze leftovers for up to 3 months or make it ahead of time to be frozen until ready to serve. Thaw overnight in the refrigerator and then reheat in an oven-safe dish at 400F. Let it heat for 2 hours, then check to see if it’s heated through. If it isn’t, then cook in 30-minute intervals until heated through.
Variations:
- Use a different sauce. You can use vodka sauce, arrabbiata sauce, or even Alfredo sauce.
- Use a meat-filled ravioli or cheese and spinach ravioli instead of regular cheese.
- Add in layers of ricotta instead of mozzarella for a super cheesy lasagna. Reduce the amount of mozzarella needed to 8 oz just for topping the lasagna. You will need about 24 oz of ricotta. If you have leftover ricotta, just dollop the rest on top when adding the mozzarella.
- Layer in some spinach for some fiber or add in sliced zucchini.
- Replace the ground beef with ground sausage or frozen meatballs that are broken up. Omit the ground beef entirely for a vegetarian dish, or use your favorite plant-based ground meat.
Can I use fresh ravioli? I would avoid it. It’s been proven to become mushy and kind of lost in the dish. I would use frozen ravioli for this recipe only. My recipe has been tested with only frozen and has worked every time. Do not thaw the frozen ravioli. It will change the cooking time.
Nutrition Facts
Calories
497.16Fat (grams)
28.74 gSat. Fat (grams)
12.76 gCarbs (grams)
57.08 gFiber (grams)
5.52 gSugar (grams)
7.89 gProtein (grams)
44.52 gSodium (milligrams)
1047.46 mgCholesterol (grams)
143.6 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
