Start by browning the ground beef or sausage in a skillet over medium heat. Season with salt and pepper, then drain excess grease.
Lightly spray the inside of your crockpot with nonstick spray.
Spread a thin layer of marinara sauce on the bottom of the slow cooker.
Add a single layer of frozen ravioli, overlapping slightly.
Top with cooked meat, spoonfuls of ricotta, mozzarella cheese, Parmesan, Italian seasoning, and a layer of sauce.
Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of cheese on top.
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the ravioli is tender and the cheese is fully melted.
Let rest for 10 minutes before serving to help it set.
Notes
Tips for the Best Crockpot Ravioli Lasagna
Use frozen ravioli straight from the freezer to prevent overcooking. Don’t skip greasing the crockpot or cleanup will be harder. Layer evenly to ensure consistent cooking throughout. Let the lasagna rest before slicing so it holds together better. Use high-quality sauce since it carries most of the flavor.
Variations and Substitutions
Swap ground beef for ground turkey or chicken for a lighter version. Use spinach or mushroom ravioli for extra flavor. Add sautéed veggies like zucchini, bell peppers, or spinach. Make it vegetarian by skipping meat and adding more cheese and vegetables. Use Alfredo sauce instead of marinara for a creamy twist. Try a blend of mozzarella and provolone for extra cheesiness.