Oh yes! Slow Cooker Ravioli Lasagna is basically cheat-code comfort food—layers of ravioli, sauce, cheese, and meat (optional) cooked low and slow until bubbly and melty. Here’s a detailed recipe:
Ingredients (Serves 6–8)
- 1 lb (450g) refrigerated or frozen cheese ravioli
- 1 lb (450g) ground beef or Italian sausage (optional)
- 1 jar (24 oz / 680g) marinara or spaghetti sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Instructions
- Cook the meat (if using)
- In a skillet over medium heat, cook ground beef or sausage until browned. Drain excess fat.
- Add onion, garlic, salt, pepper, and Italian seasoning. Sauté until softened.
- Layer in the slow cooker
- Lightly spray the slow cooker with non-stick cooking spray.
- Spread a thin layer of marinara sauce on the bottom.
- Add a layer of ravioli (fresh or frozen).
- Spread a layer of the cooked meat mixture (if using) over the ravioli.
- Sprinkle with mozzarella and Parmesan.
- Repeat layers until ingredients are used, ending with cheese on top.
- Cook
- Cover and cook on low for 3–4 hours or on high for 1.5–2 hours.
- Make sure the ravioli is tender and sauce is bubbly.
- Serve
- Garnish with fresh basil or parsley if desired.
- Scoop directly from the slow cooker—no cutting required!
💡 Tips:
- You can skip the meat and make a vegetarian version with spinach or mushrooms.
- For a creamier version, mix ricotta cheese into a layer with mozzarella.
- Frozen ravioli works great—you don’t need to thaw it first.
If you want, I can also give a cheesy shortcut version where you just dump everything in the slow cooker without layering—super fast and still tastes amazing.
Do you want me to give that one too?
