There’s something truly comforting about a lasagna bubbling away slowly, filling your kitchen with rich, savory aromas. But traditional lasagna, while delicious, often comes with a long list of steps that many of us don’t have time for on hectic weekdays. That’s where this slow cooker version steps in. By swapping traditional noodles for frozen cheese ravioli, this dish streamlines preparation while keeping all the cheesy, meaty goodness we love. It’s a clever twist that doesn’t sacrifice flavor but adds an element of fun and surprise to every bite.
This dish is ideal for families, potlucks, or anyone who wants a crowd-pleaser with minimal effort. You simply build layers of hearty meat sauce, creamy ricotta, melty mozzarella, and ravioli, set your slow cooker, and walk away. A few hours later, dinner is ready—and it tastes like you spent all day cooking. It’s warm, rich, and deeply satisfying, much like a traditional lasagna, but with less fuss. Pair it with a crisp green salad or crusty bread, and you’ve got yourself a well-rounded meal. Whether you’re hosting guests or just feeding your own hungry crew, this lasagna variation will win hearts and fill plates with ease.
Slow Cooker Beef and Cheese Ravioli Lasagna
Servings: 6–8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 1 (25-ounce) bag frozen cheese ravioli
- 1 (15-ounce) container whole milk ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink. Drain excess fat, stir in marinara sauce, and remove from heat.
- In a separate bowl, combine ricotta, egg, parsley, and a small pinch of salt and pepper. Mix until smooth.
- Spread a thin layer of the beef and sauce mixture at the bottom of your slow cooker.
- Add half the frozen ravioli in a single layer. Top with half the ricotta mixture, half the mozzarella, and a sprinkle of Parmesan.
- Repeat with the remaining ingredients, finishing with a generous layer of mozzarella and Parmesan on top.
- Cover and cook on low for 4 to 6 hours, or until the ravioli is tender and the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Optional Variations
- Substitute ground turkey or chicken for a leaner version.
- Add chopped spinach or mushrooms between layers for extra vegetables.
- Spice it up with a pinch of red pepper flakes in the meat sauce.
- Store leftovers in the refrigerator; they reheat beautifully for lunch the next day.
Nutritional and Dietary Notes
This lasagna is rich in protein thanks to the ground beef, cheese, and egg. The ravioli brings carbs for energy, while ricotta and mozzarella add calcium. To lighten things up, use low-fat cheeses or ground poultry. It’s not gluten-free due to the pasta, but you can easily substitute with gluten-free ravioli if needed.
Sharing and Commenting is Caring
Did this lasagna become a new family favorite? Let us know! Share your results or tips with others who might enjoy an easier path to comfort food. Your thoughts and variations help inspire others to get cooking—because great meals are even better when they’re shared.