Crockpot Ravioli Lasagna
All the cheesy, saucy comfort of traditional lasagna, but with stuffed ravioli in place of flat noodles. It's virtually foolproof and a family favorite.
Why You'll Love It
No boiling pasta – Ravioli goes in frozen
Layers come together in minutes
Perfect for busy days – Set it and forget it
Tastes like you slaved over the stove
Ingredients
1 lb ground beef, Italian sausage, or a mix (optional for vegetarian, see note)
1 (24–25 oz) jar of your favorite marinara or pasta sauce
1 (25 oz) bag frozen cheese ravioli (not thawed)
1 (15 oz) container whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning (or dried oregano/basil)
Optional: 1 small onion, diced; 2 cloves garlic, minced
Vegetarian option: Skip the meat and add 8 oz of sliced mushrooms or 1 cup of chopped spinach (fresh or frozen, thawed and squeezed dry).
Equipment
6-quart slow cooker
Large skillet (if browning meat)
Small mixing bowl
Instructions
Step 1: Brown the meat (if using)
In a large skillet over medium-high heat, cook the ground beef or sausage until no longer pink, about 6–8 minutes. Drain excess fat. If you like extra flavor, sauté onion and garlic with the meat for 2 minutes. Set aside.
Tip: Don't skip browning – it adds deep flavor the slow cooker alone can't create.
Step 2: Prepare the cheesy layer
In a small bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, ¼ cup of the Parmesan, and Italian seasoning. Mix well.
Step 3: Layer the crockpot
Lightly spray the inside of the slow cooker with nonstick spray. Follow this layering order:
| Layer | Ingredients |
|---|---|
| 1 | ½ cup marinara sauce (spread on bottom) |
| 2 | ⅓ of the frozen ravioli (arrange in a single-ish layer) |
| 3 | ⅓ of the meat (or skip for veggie) |
| 4 | ⅓ of the ricotta mixture (dollop and spread gently) |
| 5 | ¼ cup marinara sauce (drizzle) |
Repeat layers two more times (using half of remaining ingredients each time).
Top layer: End with remaining ravioli, then the rest of the marinara sauce. Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the top.
Do not stir – just spread sauce to cover the top ravioli so they cook through.
Step 4: Cook
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The lasagna is ready when the edges are bubbly, the cheese is melted, and a knife inserted into the center goes through easily (ravioli should be tender, not mushy).
Note: If using frozen ravioli, do not overcook or they may become too soft. Check at the minimum time.
Step 5: Rest before serving
Turn off the slow cooker. Let the lasagna sit uncovered for 10–15 minutes. This allows the juices to settle and makes serving much cleaner.
Step 6: Serve
Scoop out generous portions with a large spoon. Garnish with fresh basil or parsley if desired.
Helpful Tips
Ravioli choice: Cheese ravioli is classic, but you can use spinach-cheese, mushroom, or even meat-filled ravioli. Avoid mini ravioli (they can get mushy) or jumbo (they may not cook evenly).
Don't thaw the ravioli – frozen is perfect; thawed tends to turn into mush.
Sauce consistency: If your sauce is very thick, stir in ¼ cup water or broth before layering to help it soak into the pasta.
Make ahead: Assemble the layers in the crockpot insert, cover, and refrigerate overnight. Add 30 minutes to the cook time (low setting).
Leftovers: Store in the fridge for up to 4 days. Reheat in the microwave or on the stovetop in a skillet with a splash of water or sauce.
Variations
Spicy Ravioli Lasagna: Use spicy Italian sausage and add ½ teaspoon red pepper flakes to the ricotta mixture.
White Sauce Version: Replace marinara with 2 jars of Alfredo sauce and use chicken or spinach ravioli.
Veggie-Packed: Add a layer of sautéed zucchini, bell peppers, or mushrooms between the meat and ricotta.
Quick Recipe Card
| Prep Time | Cook Time (LOW) | Serves |
|---|---|---|
| 15 minutes | 4–5 hours | 6–8 |
Enjoy this ridiculously easy, cheesy, crowd-pleasing crockpot dinner!
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