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