Slow Cooker Ravioli Lasagna (Meaty & Cheesy)
⏱ Time
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Prep: 15 minutes
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Cook: 3–4 hours (LOW) or 2 hours (HIGH)
🍽 Serves
4–6 people
🛒 Ingredients
For the meat sauce
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1 lb (450 g) ground beef or Italian sausage
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (24 oz / 680 g) jar marinara or pasta sauce
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1 (14 oz / 400 g) can crushed tomatoes
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1 tsp Italian seasoning
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½ tsp salt
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½ tsp black pepper
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Optional: pinch of red pepper flakes
For the layers
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1 (25 oz / 700 g) package refrigerated or frozen cheese ravioli
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Optional: ½ cup ricotta cheese (for extra creaminess)
For topping
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Dried parsley or basil (like in the photo)
🔥 Instructions
1. Brown the meat
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Heat a skillet over medium heat
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Add ground beef/sausage and cook until browned
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Add onion and cook 2–3 minutes until soft
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Stir in garlic and cook 30 seconds
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Drain excess grease
2. Make the sauce
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Add marinara sauce, crushed tomatoes, Italian seasoning, salt, pepper
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Simmer 5 minutes to blend flavors
3. Assemble in the slow cooker
Lightly grease the slow cooker.
Layer 1
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Spread a thin layer of meat sauce on the bottom
Layer 2
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Add a single layer of ravioli
Layer 3
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Spoon meat sauce over ravioli
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Sprinkle mozzarella + Parmesan
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(Add small dollops of ricotta if using)
👉 Repeat layers until everything is used
👉 Finish with sauce and extra cheese on top
4. Cook
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LOW: 3–4 hours
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HIGH: 2–2½ hours
The ravioli should be tender and the cheese fully melted.
5. Rest & serve
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Let sit 10 minutes before serving
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Sprinkle with dried parsley or basil (just like the photo 🌿)
💡 Tips & Variations
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Extra cheesy: Add provolone or fontina
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Veggie version: Swap meat for mushrooms + zucchini
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Spicy: Use hot Italian sausage
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Crispier top: Transfer to oven-safe dish and broil 2–3 minutes
