Lazy Crock Pot Lasagna is a family favorite and so quick and easy to make! A delicious meat sauce layered with cheese and spinach filled ravioli and loads of gooey cheese and cooks up perfectly in the slow cooker. A meal that everyone will agree on. Did I mention how easy this lasagna is to make?

Delicious Lazy Crock Pot Lasagna

Easy Easy Easy

This Lazy Crock Pot Lasagna is a family favorite!  It seems we’re always off at some activity or event and some nights it seems like everyone is going through a revolving door.  This is perfect because it’s quick to make and we can have it ready for when we get home from soccer practice.

We love lasagna and although there are a lot of steps involved in making a lasagna from scratch, the results are always worth it!  This Lazy Crock Pot Lasagna uses a few shortcuts to make a lasagna dish that takes just about 15 minutes of prep and then cooks in the slow cooker but has the same great flavor.

Overhead picture of Lazy Crock Pot Lasagna still in the pot

Saucy Lasagna In Your Slow Cooker

The key to making this taste amazing is to use a high quality pasta sauce, the better the sauce, the better the dish!

Cheese and spinach filled ravioli (or you can use just cheese ravioli) replace the traditional layers of pasta and ricotta cheese making it super simple to put together and no boiling required. Adding the cheese on top right at the beginning of the the cooking allows it to get that yummy crusty edge that I love!

This recipe makes a large batch and I would suggest a 6 quart slow cooker or larger.

Lazy Crock Pot Lasagna on a white plate

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Lazy Crock Pot Lasagna (Ravioli)

Lazy Crock Pot Lasagna is a family favorite and so quick and easy to make!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
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  • 1 lb lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ teaspoons Italian seasoning
  • salt & pepper to taste
  • 1 large jar (45 oz) high quality pasta sauce
  • 4 cups mozzarella cheese
  • 1 large package (25-30 oz) cheese & spinach filled ravioli (uncooked)


  • Brown ground beef, onion and garlic over medium heat until no pink remains. Drain any fat.
  • Stir in Italian seasoning and pasta sauce. Cover and simmer 10 minutes.
  • Spray the inside of a 6-7 qt crock pot with cooking spray. Layer sauce, ravioli and cheese.
  • Repeat layers ending with cheese. Cover and cook on low 3-4 hours.


YouTube video
4.98 from 85 votes

Nutrition Information

Calories: 379 | Carbohydrates: 20g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 1031mg | Potassium: 544mg | Fiber: 2g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 7.2mg | Calcium: 316mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Italian

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This recipe is absolutely delicious and super easy! I used one bag of four cheese ravioli and one bag of spinach and cheese. As recommended, DO NOT skimp on the sauce. Yes, it will cost a bit more, but is well worth it! This is now my preferred method of making lasagna.

  2. This was delish. I used Classico pasta sauce (1jar of fire roasted tomato & garlic and 1 jar of traditional sweet basil) and Rana spinach/Ricotta and also Rana 4 cheese pasta. Cooked for 3 hours on low and 30 minutes on high. Turned out amazing. Thanks for the great recipe. I cooked it in my casserole crockpot (9X13). I was nervous but it turned out amazing.

  3. SOOO delicious! I used 2-24oz jars of Paul Newman Marinara sauce & it was perfect! My better half LOVED it! Thanks for sharing!5 stars

    1. This recipe is pretty forgiving so as long as it fits and doesn’t fill the slow cooker more than 3/4 it should work out just fine.

  4. Could this recipe be made meatless? I wanted to make it for a work pot luck, but i have a coworker who is a vegetarian. Thanks.

    1. Hi Kat, to make this meatless I would replace the beef with a bunch of fresh vegetables like zucchini, eggplant, and peppers in the meat sauce.

      1. We loved this recipe and I’m always looking for more ways to squeeze veggies into our meals! If I were to make this with eggplant, as you suggested, can you say a little about how to cook the eggplant before putting it in the crockpot, or would I just slice it and let it cook while in the crockpot? Thanks so much!5 stars

      2. I would suggest dicing the eggplant and cooking it in a little bit of olive oil before adding to the slow cooker. Let us know how it goes!

      3. Wow! The eggplant was a huge hit! I pushed my luck when pressed for time, and just tossed the cooked eggplant in without cutting back on any of the other ingredients (meat included). It did just barely avoid overflowing, so next time I’ll plan ahead with ingredient amounts, but it came out so delicious! My husband says it’s his new favorite meal of all the meals we make at home! He loves the meat and eggplant together, and I agree it’s really tasty and hearty. Thank you so much for your advice! This website has been my personal cooking school and a highlight of a tough year.5 stars

      4. I’m so glad it worked out for you and that your family loved it!! Thank you so much for your kind words, so happy you found my site!

  5. This recipe for the Lazy Crockpot Lasagna was AMAZING. So easy and so good.. My husband is Sicilian and he loved it. Thanks so much!5 stars

    1. Hi Penny, for this recipe we used ravioli fresh from the refrigerator, if using frozen we recommend defrosting them first.

  6. My family absolutely loved this. I like that it can be made in a short time. It’d be great if you want something great for short notice guests. I added ricotta cheese.5 stars

  7. This is SO good. Like, I wasn’t expecting it to be THAT great but wow!!! I used frozen ravioli that was partially thawed and it worked well! I also added some spinach & mushrooms to the sauce and it was so yummy. I will definitely be making this again and sharing the idea with others.5 stars

    1. We’re blushing over here Emily, you’re too sweet! Those sounds like some tasty additions too!

    1. I used fresh from the refrigerator. If they’re frozen, I’d suggest defrosting them first. Enjoy!

  8. Oh my goodness, this was amazing. Ifid everything as recipe said. Would not change a thing. Thank you for a new favorite!!5 stars

  9. I wonder if you could cook this on Warm for longer instead. I was thinking of this recipe for a night when i’d have to leave the crockpot on for like 6 hrs at least if it was on Low. Which would likely overcook this recipe.

    I wonder if 6 hours on Warm would work as well (instead of 3-4 on Low), anyone try it or have any ideas?
    (The meat ingredients are already cooked and hot when put in the pot.)

    1. Crock Pot says “Warm is ONLY for keeping already cooked food at the perfect serving temperature. DO NOT cook on the Warm setting.” I don’t suggest cooking the food on warm. You may want to cook for 3 hours and then have your crockpot switch to Warm.

  10. I have a 4.5 qt cooker. Should I adjust the cook time for this meal? And if so, what would you suggest as far as time and/or temp? Super excited to give this a try!!