While the ravioli and sauce simmer away, you just need to quickly brown some ground beef with onions, garlic, oregano and other Italian-inspired seasonings. I don’t drain off all the fat and liquid either, which helps keep the lasagna nice and saucy. Then it’s just an assembly job – sauce on the bottom, then a layer of ravioli, beef, more ravioli, more sauce, and finally shredded mozzarella.

Let it all meld for about 4 hours on low. When dinner rolls around, the sauce will be thick and rich, the pasta fork-tender, and the cheese all melty and delicious. Served with salad or garlic bread, it’s the ultimate family-friendly comfort meal.

Tips for Making the Best Slow Cooker Ravioli Lasagna
For more flavor, try substituting Italian sausage or meatballs for the ground beef.
For a vegetarian version, use soy crumbles instead of meat or just additional veggies.
No need to thaw frozen ravioli first – it cooks up perfectly from frozen.
If short on time, you can reduce cooking time by an hour with refrigerated rather than frozen ravioli.
Possible Variations
Alfredo Ravioli Lasagna – Sub alfredo sauce for a creamy twist
Taco Ravioli Lasagna – Use salsa instead of marinara and top with cheddar cheese
Veggie Ravioli Lasagna – Omit the meat and add layers of spinach for a meatless meal
However you make it, this shortcut lasagna is guaranteed to become a regular rotation in your weeknight dinner lineup!

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