Crockpot Ravioli Lasagna
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: 4.5 to 6 hours
Servings: 6–8
Difficulty: Easy
Flavor Intensity: Comforting, rich, cheesy
Introduction
Craving lasagna but not the layering, boiling, and baking? Say hello to your new favorite time-saving comfort food: Crockpot Ravioli Lasagna! This dish combines the classic flavors of lasagna—meaty sauce, rich cheese, and tender pasta—but replaces lasagna noodles with store-bought cheese ravioli for ultimate convenience.
Made entirely in your slow cooker, it’s the perfect hands-off dinner for busy weeknights, game days, or lazy Sundays. Just layer, set it, and forget it. When you’re ready to serve, you’ll have a hearty, family-friendly meal bubbling with flavor.
Why You’ll Love This Recipe
- No need to pre-boil pasta
- Uses frozen ravioli straight from the bag
- Perfect for make-ahead meals and potlucks
- Customizable with meat or veggies
- Leftovers reheat beautifully
Ingredients
For the Sauce Layer:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can crushed tomatoes (or more marinara)
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
For the Lasagna Layers:
- 1 (25 oz) bag frozen cheese ravioli (do not thaw)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (or cottage cheese)
- 1/2 cup grated Parmesan cheese
- Optional: 1 cup chopped spinach, for extra greens
Garnish (Optional):
- Fresh basil or parsley
- Extra Parmesan
Step-by-Step Instructions
Step 1: Brown the Meat
- In a skillet over medium heat, cook ground beef, onions, and garlic until meat is browned and onions are translucent (about 7–8 minutes).
- Drain any excess fat.
- Stir in marinara, crushed tomatoes, Italian seasoning, salt, and pepper.
- Simmer for 5 minutes, then remove from heat.
Shortcut Tip: You can use 2 jars of marinara if you don’t want to use crushed tomatoes.
Step 2: Mix the Ricotta
In a bowl, combine:
- 1 cup ricotta (or cottage cheese)
- 1/4 cup grated Parmesan
- Optional: a pinch of Italian herbs or black pepper
Step 3: Layer in the Crockpot
Grease the inside of your 6-quart slow cooker lightly with oil or cooking spray.
Now start layering:
- Meat Sauce: Spoon a layer of sauce into the bottom of the crockpot.
- Ravioli: Add a single layer of frozen ravioli (no need to thaw!).
- Ricotta Mixture: Dollop spoonfuls across the ravioli.
- Mozzarella: Sprinkle 1/3 of the mozzarella on top.
Repeat the layers 2–3 times depending on the size of your slow cooker, finishing with:
- A final layer of sauce
- Mozzarella cheese
- Grated Parmesan
Step 4: Cook
Cover and cook on:
- LOW for 4–6 hours
or - HIGH for 2–3 hours
You’ll know it’s done when the ravioli is tender and the cheese is melted and bubbly.
Don’t overcook! After 6+ hours on low, ravioli can become too soft.
Step 5: Rest & Serve
- Turn off the slow cooker and let the lasagna rest for 10–15 minutes with the lid off. This helps it firm up and makes serving easier.
- Sprinkle with chopped parsley or basil and serve with garlic bread or salad.
Make It Your Own
Meat Lovers Version
Use half ground beef and half Italian sausage. You can also add pepperoni slices to the layers for a pizza-lasagna hybrid.
Vegetarian Version
Skip the meat and sauté chopped mushrooms, zucchini, and spinach to mix into the sauce.
Spice It Up
Add red pepper flakes or a few spoonfuls of spicy arrabbiata sauce for heat.
Extra Cheesy
Use a 4-cheese Italian blend, or add provolone and fontina for richness.
Serving Suggestions
Pair your Crockpot Ravioli Lasagna with:
- Garlic bread or focaccia
- A simple Caesar or garden salad
- A glass of red wine (Chianti or Merlot)
- Sparkling lemonade or iced tea for a family-friendly meal
It’s also perfect for meal prep—just divide into containers and refrigerate or freeze for later.
Storing & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze in single portions for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat:
- Microwave individual portions for 2–3 minutes until heated through.
- Reheat larger portions in the oven at 350°F for 15–20 minutes, covered.
Nutrition Info (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450–500 kcal |
| Carbohydrates | 35g |
| Protein | 24g |
| Fat | 26g |
| Saturated Fat | 12g |
| Sodium | 900mg |
| Fiber | 4g |
Values may vary depending on brand of ravioli, cheese, and sauce used.
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Yes! Just reduce the cooking time slightly (by about 30–45 minutes on low). Keep an eye on it so the ravioli doesn’t overcook.
Do I have to cook the meat first?
Yes, for food safety and flavor, always brown the meat before layering it in your crockpot.
Can I double this recipe?
You can if you have an extra-large slow cooker (8+ quarts). Add 30–60 minutes to the cooking time if doubling.
Can I make it without meat?
Absolutely! It’s just as delicious as a vegetarian dish. Add extra vegetables or mushrooms for a hearty meat-free version.
Conclusion
This Crockpot Ravioli Lasagna is the ultimate no-fuss comfort food. With layers of cheesy ravioli, rich tomato sauce, and a gooey topping, it’s everything you love about lasagna—without all the work. Whether you’re feeding a crowd or prepping easy weeknight dinners, this slow cooker recipe is guaranteed to become a family favorite.
Set it, forget it, and get ready to dig into layers of cheesy, saucy satisfaction.