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Tried it twice and it rocked both times! Can’t wait to do it again.

As the leaves start to turn and the evenings get a touch chilly, nothing invites coziness like a hearty plate of beef and cheese ravioli lasagna. This slow cooker version infuses all the traditional flavors of a classic lasagna with a delightful twist of beef-stuffed ravioli and layers of fresh spinach. Slow cooking this dish not only enriches its flavors but also makes it wonderfully convenient for busy weeknights, ensuring you can enjoy a homemade dinner without the fuss.

This slow cooker beef and cheese ravioli lasagna with spinach pairs beautifully with a crisp Caesar salad and some warm, garlic breadsticks. For a lighter touch, you could also opt for a simple garden salad dressed with balsamic vinaigrette. Don’t forget to save room for a slice of tiramisu or a scoop of gelato for dessert!

Slow Cooker Beef and Cheese Ravioli Lasagna with Spinach

Servings: 6


1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 (24-ounce) jar marinara sauce
1 (25-ounce) package beef ravioli
1 (10-ounce) package fresh spinach, rinsed and trimmed
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian herbs
1/4 teaspoon red pepper flakes (optional)


In a skillet over medium heat, heat the olive oil and sauté the onion and garlic until translucent.

Add the ground beef to the skillet, season with salt and pepper, and cook until browned. Drain any excess fat.

Stir in half of the marinara sauce into the beef mixture and set aside.

Spray the inside of a slow cooker with nonstick cooking spray.


Spread a thin layer of the remaining marinara sauce on the bottom of the slow cooker.

Place a layer of beef ravioli over the sauce, followed by a layer of the beef and sauce mixture, a layer of fresh spinach, and a sprinkle of mozzarella and Parmesan cheeses.

Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Cover and cook on low for 4-6 hours or until the ravioli is tender and the cheese is bubbly.

Garnish with dried Italian herbs and red pepper flakes, if using, before serving.

Variations & Tips

For a lighter version, you can substitute ground turkey or chicken for the beef. To make it more kid-friendly, omit the red pepper flakes and swap the spinach for a mild vegetable like zucchini. If you’re feeling adventurous, mix in some ricotta cheese with the layers for extra creaminess or add a layer of mushrooms sautéed in garlic for a deeper flavor.