Slow Cooker Beef and Cheese Ravioli Lasagna with Spinach
Tried it twice and it rocked both times this one’s a keeper!
When the weather cools down and comfort food cravings kick in, this Slow Cooker Beef and Cheese Ravioli Lasagna with Spinach delivers big flavor with minimal effort. It’s everything you love about classic lasagna rich meat sauce, gooey melted cheese, and Italian seasoning but made easier by swapping traditional noodles for beef-filled ravioli and letting the slow cooker do all the work.
This recipe is perfect for busy weeknights, family dinners, or make-ahead meals. Slow cooking allows the flavors to fully blend, creating a hearty, cozy dish that tastes like it simmered all day because it did.
Why You’ll Love This Recipe:
Easy slow cooker lasagna recipe no boiling noodles required
Hearty and filling packed with beef, cheese, and ravioli
Set-it-and-forget-it meal perfect for busy schedules
Family-friendly comfort food picky-eater approved
Great for leftovers and meal prep
Serve it with a crisp Caesar salad and warm garlic breadsticks for a complete Italian-inspired dinner.
Servings: 6
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
½ teaspoon black pepper
1 (24-ounce) jar marinara sauce
1 (25-ounce) package beef ravioli
1 (10-ounce) package fresh spinach
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes (optional)
Directions:
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.
Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
Stir in half of the marinara sauce and remove from heat.
Lightly spray the slow cooker with nonstick cooking spray.
Spread a thin layer of the remaining marinara sauce on the bottom.
Layer beef ravioli, meat sauce, fresh spinach, and mozzarella and Parmesan cheese.
Repeat layers until all ingredients are used, finishing with cheese on top.
Cover and cook on LOW for 4–6 hours, until ravioli are tender and cheese is melted and bubbly.
Sprinkle with Italian seasoning and red pepper flakes before serving, if desired.
Variations & Helpful Tips:
Lighten it up: Swap ground beef for ground turkey or chicken
Kid-friendly: Skip the red pepper flakes and replace spinach with zucchini
Extra creamy: Add ricotta cheese between layers
More flavor: Include sautéed mushrooms or extra garlic
