Using ravioli to make lasagna is the easiest meal ever, as the ravioli acts as the noodle and the ricotta layers! This slow cooker ravioli lasagna is my family’s favorite meal.

I’ve tried using raw noodles (dried) in the slow cooker, and they always turn out chalky. There is something magical about how they make frozen ravioli noodles. Since frozen ravioli isn’t dried dough and instead has fresh dough, it cooks up perfectly in the slow cooker. No need to use uncooked lasagna noodles for this recipe.

You will love my version of lazy lasagna, and in fact, I know you’ll put this on your dinner menu often. This is a very comforting casserole! There is no need to add ricotta or cottage cheese to this dish; the ravioli has it covered in its cheese mixture filling.

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  • 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
  • 1 lb. ground beef (can use mild sausage)
  • 1 cup white onion diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried leaf oregano (not ground)
  • 24 oz. marinara sauce (I use Rao’s)
  • 8 oz. shredded mozzarella cheese (2 cups)


  • In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
  • Spray the slow cooker with non-stick spray.
  • Add half of the marinara sauce to the bottom of the slow cooker.
  • Add HALF of the bag of ravioli on top of that sauce.
  • Add all of the ground beef mixture over the ravioli.
  • Add the remaining ravioli over the meat.
  • Pour over the remaining sauce.
  • Sprinkle over the mozzarella cheese.
  • Place the lid on the slow cooker. Cook on LOW for 4 hours.
  • Serve and enjoy!


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