An easy slow-cooker lasagna shortcut made with layers of cheese ravioli, seasoned ground beef, rich marinara sauce, and plenty of melted mozzarella. No need to boil lasagna noodles!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:4–5 hours
Total Time:4 hours 15 minutes
Yield:6–8 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
500 g ground beef
1 small onion, diced
3 cloves garlic, minced
700 ml marinara or pasta sauce
900 g refrigerated or frozen cheese ravioli
250 g ricotta cheese
200 g shredded mozzarella cheese
60 g grated Parmesan cheese
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley or basil
Instructions
Heat a skillet over medium-high heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking up the beef until browned.
Drain excess grease if necessary. Add garlic, Italian seasoning, salt, and black pepper. Cook for another 30 seconds.
Stir in about 500 ml of the marinara sauce and simmer for 2–3 minutes.
Lightly grease the inside of a 5–6 litre slow cooker.
Spread a thin layer of meat sauce over the bottom. Arrange a layer of ravioli over the sauce.
Dollop some ricotta over the ravioli, then sprinkle with mozzarella and Parmesan.
Continue layering meat sauce → ravioli → ricotta → mozzarella → Parmesan until the ingredients are used. Finish with sauce and a generous layer of mozzarella and Parmesan.
Cover and cook on LOW for 4–5 hours or until the ravioli are tender and the cheese is melted and bubbly.
Turn off the slow cooker and let the lasagna rest uncovered for 10–15 minutes before serving.
Sprinkle with fresh parsley or basil and serve warm.
Notes
Frozen ravioli: Add them directly to the crockpot—no thawing required.
Meatless: Skip the ground beef and use extra marinara and vegetables.
Add cooked Italian sausage for a richer flavor.
Mix spinach into the ricotta for a veggie-packed version.
Add sliced mushrooms or bell peppers between the layers.
Don’t add extra water to the crockpot. The sauce and frozen ravioli provide enough moisture as they cook, keeping the casserole saucy without making it watery.