A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.

Recipe Summary

prep:
15 mins
cook:
4 hrs 5 mins
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.

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  • Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.

  • Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Cook's Note:

Using two jars of pasta sauce yields a much richer product. If you don't like as much sauce, you can use a single jar. The seasonings can be adjusted to your tastes. I prefer a generous amount.

Nutrition Facts

544 calories; protein 29.4g 59% DV; carbohydrates 52.9g 17% DV; fat 23.6g 36% DV; cholesterol 91.3mg 30% DV; sodium 1333.8mg 53% DV. Full Nutrition

Reviews (307)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2015
I have made this lots of times, but, always in the oven. The method is basically the same. The only difference is that after I put the ingredients together in the baking pan, I COVER the pan with foil. I didn't notice whether or not the posted recipe uses cooked or uncooked ravioli. I use UNCOOKED ravioli. The layers pretty much work the same way.....I like to add a little fresh mozzarella in between the layers so it has that gooey-ness of lasagna. After I cover it, I bake it ABOUT 45 minutes to one hour at 350. Read More
(267)

Most helpful critical review

Rating: 2 stars
03/22/2014
I liked the concept & my son & husband loved the dish. I just prefer my lasagna with more texture & this one turned out a bit too soggy for me. Read More
(11)
416 Ratings
  • 5 star values: 275
  • 4 star values: 93
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 9
Rating: 5 stars
07/12/2015
I have made this lots of times, but, always in the oven. The method is basically the same. The only difference is that after I put the ingredients together in the baking pan, I COVER the pan with foil. I didn't notice whether or not the posted recipe uses cooked or uncooked ravioli. I use UNCOOKED ravioli. The layers pretty much work the same way.....I like to add a little fresh mozzarella in between the layers so it has that gooey-ness of lasagna. After I cover it, I bake it ABOUT 45 minutes to one hour at 350. Read More
(267)
Rating: 5 stars
03/01/2014
Yummy! Followed the recipe and it turned out fantastic. Love it when you don't have to read 15+ reviews with each one telling you a different way of altering the recipe. With this recipe you don't have any reviewers altering the recipe because there is no need to; It's great the way it is. Thank you for an easy and delicious recipe. Read More
(173)
Rating: 4 stars
03/21/2015
I used half ground beef/half ground sausage and a homemade marinara and I omitted the additional salt. I was able to put this together fairly quickly (and fairly cheaply as well because all of the ingredients were bought at Aldi!) at the start of my day and it was ready to go at dinnertime. I did take another reviewer's suggestion and add cheese in the layers as well as on top. I did sprinkle a good amount canned parmesan along with the shredded mozzerellla, too. The whole family enjoyed it, especially my two kids. We sopped up the additional sauce with white trash garlic bread (softened butter and lots of garlic powder, spread onto sandwich bread and thrown under the broiler). NO LEFTOVERS. Definitely a make again. Read More
(97)
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Rating: 5 stars
06/07/2015
Used a 24-oz jar of Classico® Tomato and Basil sauce and a 12-oz container of my homemade marinara that I always keep on hand in the freezer. I'll admit that I'm not a huge slow cooker fan, but this one won me over, and I definitely would make it again. It really is a "no brainer," tastes pretty darn good, quick to get into the crock pot, and using a crock pot liner makes cleanup a breeze. I think one or two links of Italian sausage cooked with the ground beef would be a good addition. The presentation may not be classic lasagna, but you definitely will think you're eating lasagna...those cheese raviolis really do the job! RandyOSU you won me over! Read More
(61)
Rating: 4 stars
07/09/2015
This is a great recipe for this nights where you need to do something about dinner but can't be at home to cook it. I keep cooked ground beef in my freezer so this was easy to pull together. I followed the directions and the timing was too long and resulted in mushy pasta. I like to give a recipe a fair shot by not doing any changes the first time I make. Next time I will cook for three hours and that will be plenty. The kids gave it 2 thumbs up so we will be making this again. Read More
(36)
Rating: 5 stars
09/04/2014
This recipe is delicious. The whole family loved it. I did add frozen thawed spinach that I squeezed access water out of to the meat sauce. I also substituted ground turkey in place of the beef. Also put some shredded Italian cheese in between layers. Turned out great. Read More
(34)
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Rating: 5 stars
10/13/2014
I really like this recipe!! It just barely fit into my tiny crock pot (I'd recommend using a 6 qt if possible). I didn't thaw the ravioli first because I didn't have the time to, and it turned out fine. I also just add mozzarella to our plates after the lasagna is scooped out instead of putting it on top while still in the crock pot. It is super delicious reheated as well. This is one of my favorites and I probably will never make "real" lasagna again. Read More
(31)
Rating: 5 stars
11/03/2013
Very good and VERY easy. I used 4 jars of pasta sauce and 30 ounces of raviloi. This does make a lot of food but the leftovers should reheat well. I will be making this often. Read More
(29)
Rating: 4 stars
10/22/2013
can this recipe be converted to make it in the oven? please advise any changes needed to make it in the oven. thank you in advance. terry Read More
(23)
Rating: 2 stars
03/22/2014
I liked the concept & my son & husband loved the dish. I just prefer my lasagna with more texture & this one turned out a bit too soggy for me. Read More
(11)