Crockpot Lazy Lasagna with Frozen Cheese Ravioli

This crockpot lazy lasagna gives you the layers and melted cheese of a baked lasagna without boiling noodles or mixing a ricotta filling. Frozen cheese ravioli do that job, stacked with ground beef, marinara and mozzarella, then left on LOW for 4 hours. It feeds 8, which makes it a good fit for a family dinner, a potluck, or a weekend when you want the oven free.

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What goes into the slow cooker

Six ingredients, and one of them is a jar. Here is the full list with the amounts we use:

• 1 1/2 pounds frozen cheese ravioli
• 1 pound ground beef, cooked and drained
• 24 ounce jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon Italian seasoning

The ravioli carry the cheese filling, so they replace both the noodles and the ricotta layer of a classic lasagna. The marinara does double duty: it seasons the dish and supplies the liquid the pasta needs to cook through in the crock.

Brown the beef first and drain it well

The ingredient list calls for the beef already cooked and drained, and that second part matters more than it looks. A slow cooker traps every bit of moisture under the lid. Any fat left in the pan ends up pooling on top of the cheese and making the sauce greasy and thin. Brown the pound of beef in a skillet, break it into small crumbles so it spreads evenly between the ravioli, and pour off the fat before it goes anywhere near the crock.

Small crumbles also help each scoop. Big chunks of beef push the ravioli apart, and the layers slide when you serve.

Why the ravioli go in frozen

The recipe uses the ravioli straight from the freezer bag. That is on purpose. Over 4 hours on LOW, frozen pasta softens gradually in the sauce and finishes tender. Fresh or thawed ravioli start soft and have more time to break down, which is how you end up with split pockets and loose filling. Keep them frozen until the moment you layer them.

Greasing the slow cooker is the other small step worth taking. Cheese and sauce bake onto the sides around the edges during the long cook, and a greased insert lets those corners come away with the rest of the lasagna.

Layering the crockpot lazy lasagna

• Grease the slow cooker. Spread 1 cup of the marinara over the bottom. This first layer keeps the bottom ravioli from sticking and gives them liquid to cook in.
• Lay down half of the frozen ravioli, then half of the cooked beef. Spoon half of the remaining sauce over the top and scatter 1 cup of mozzarella across it.
• Repeat with the rest of the ravioli, the rest of the beef, the rest of the sauce and the second cup of mozzarella.
• Sprinkle the 1/4 cup parmesan and the teaspoon of Italian seasoning over the top.
• Cover and cook on LOW for 4 hours, until the cheese is melted and bubbly.
• Turn the cooker off and let the lasagna rest for 10 minutes before you scoop it.

Try to cover each ravioli layer with sauce as you go. Any pasta edges left dry and exposed can stay firm while the rest turns tender. Spread the sauce to the walls of the crock with the back of a spoon.

When you check at the end, look for cheese that has fully melted and is bubbling at the edges. That bubbling tells you the sauce underneath is hot all the way through.

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Scooping, serving and leftovers

The 10 minute rest is the step people skip, and it shows on the plate. Straight out of the cooker the sauce is loose and the cheese runs, so the scoop collapses into a puddle. After resting, the sauce thickens slightly and the layers hold their shape when you lift them out with a large spoon or spatula.

The recipe makes 8 servings. Serve it straight from the crock with whatever you like next to pasta: a green salad, garlic bread or a pan of roasted vegetables all work. If you are bringing it to a gathering, the slow cooker doubles as the serving dish, so there is nothing to transfer.

For leftovers, let the lasagna cool, then move it to a covered container and keep it in the fridge. Reheat portions until they are hot in the center.

If you want a lower carb take on the same idea, our zucchini lasagna with meat sauce and three cheeses uses sliced zucchini in place of pasta. For more set-it-and-leave-it dinners, try the crockpot pierogi casserole with kielbasa , the crock pot Marry Me chicken or our creamy ranch chicken in the crockpot .

Questions about this lazy lasagna

Can I put raw ground beef in the slow cooker?

The recipe is written for beef that is cooked and drained before layering. Raw beef would release fat and liquid into the sauce and would not brown, so cook it in a skillet first.

Can I cook it on HIGH to save time?

The timing here is for LOW over 4 hours. We have not given a HIGH time, so stick with LOW and use the melted, bubbly cheese as your sign that it is ready.

Do I need to boil the ravioli first?

No. They go in frozen and cook in the marinara during the 4 hours. Boiling them first would leave them too soft by the end.

Why did my layers fall apart when I served it?

Usually because it was scooped straight from the cooker. Give it the full 10 minute rest so the sauce settles and the cheese sets a little.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us