You know that feeling when you walk in the door, and the smell of bubbling tomato sauce and melted cheese just hits you? That’s exactly what happens when I make this crockpot ravioli lasagna. The first time I whipped this up, I was honestly trying to save myself from a mountain of dishes and a hangry family (you know the drill—endless after-school chaos, everyone asking “what’s for dinner?”). I needed something hearty and cozy, but didn’t want to fuss with a million steps. Enter: the easiest crockpot ravioli lasagna ever.
My love affair with lasagna started young—Sunday dinners at my grandma’s, layers upon layers of pasta, cheese, and sauce. But let’s face it, traditional lasagna is a project. This crockpot ravioli lasagna recipe is a total game-changer. It’s got all the flavors you crave—gooey cheese, savory sauce, tender pasta—without the hours in the kitchen. I’ve made this at least a dozen times now, tweaking things here and there, and it’s never let me down. Whether you’re feeding picky kids, hungry teens, or just yourself after a long day, this recipe delivers big comfort with minimal effort.
What I love most? It’s as easy as layering frozen ravioli, jarred marinara, and plenty of cheese. You can toss it all in the crockpot, set it, and forget it. By dinnertime, you’ll have a lasagna that tastes like you spent all day in the kitchen. Plus, it’s perfect for busy weeknights, potlucks, or anytime you want a foolproof comfort meal. If you’re looking for a crockpot ravioli lasagna recipe that’s irresistibly tasty and truly effortless, you’re in the right spot!
Why You’ll Love This Crockpot Ravioli Lasagna Recipe
- Quick & Effortless: No need to boil noodles or fuss with ricotta layers—just stack, cook, and serve. Prep is a breeze, and the crockpot does the heavy lifting while you get on with your day.
- Simple Ingredients: You probably have everything you need on hand—frozen ravioli, jarred sauce, cheese, and maybe a little ground beef or Italian sausage if you want to go all out.
- Perfect for Weeknights: This crockpot ravioli lasagna recipe is my weeknight secret weapon. It’s ready when you are and keeps warm without drying out, so everyone can eat when they get home.
- Crowd-Pleaser: Every time I bring this to a potluck or serve it to friends, someone asks for the recipe. Kids love it because, well, it’s cheesy pasta. Adults love it because it tastes like classic lasagna—just easier.
- Unbelievably Delicious: The ravioli soaks up the sauce, the cheese melts into every nook, and you get those perfectly gooey, cheesy bites. It’s pure comfort food, no assembly line required.
This isn’t just another lasagna recipe—using ravioli means you get a built-in cheesy layer, and the slow cooker keeps everything tender and flavorful. My trick? I like to sprinkle a little extra Italian seasoning and use a blend of cheeses for that ultimate melty top. The result is a crockpot ravioli lasagna that feels homemade and special, even on your busiest days.
To me, this dish is more than just convenience—it’s the kind of dinner that makes everyone linger at the table a bit longer, maybe go back for seconds. It’s also forgiving if you want to change things up: swap in spinach ravioli for a veggie boost, try spicy sausage for a kick, or top with fresh basil before serving. However you do it, you’ll end up with a dish that’s both familiar and exciting. That’s why I keep coming back to this recipe again and again.
What Ingredients You Will Need
This crockpot ravioli lasagna recipe keeps things simple while packing in all the flavors you expect from a classic lasagna. Everything is easy to find—most items are pantry or freezer staples, and you can mix and match based on what you love or have on hand.
- Frozen Ravioli (about 24 oz / 680g): Cheese ravioli is my go-to, but feel free to use meat-filled or spinach varieties. No need to thaw!
- Marinara Sauce (about 4 cups / 950ml): Use your favorite jarred brand or homemade if you have some on hand. I’m partial to Rao’s or Classico for a rich, slow-simmered flavor.
- Ground Beef or Italian Sausage (optional, 1 lb / 450g): Browned and drained. This adds extra heartiness, but you can skip for a vegetarian version.
- Shredded Mozzarella Cheese (2 cups / 200g): For that classic melty, gooey layer. I sometimes mix in a little provolone for extra flavor.
- Ricotta Cheese (1 cup / 240g): Dollop between layers for creaminess. You can substitute cottage cheese if you prefer a slightly lighter texture.
- Grated Parmesan Cheese (1/2 cup / 50g): Adds a salty, savory punch. Freshly grated is best, but pre-grated works too.
- Italian Seasoning (1–2 tsp): A mix of dried basil, oregano, and thyme brings everything together.
- Fresh Basil (optional, for garnish): Totally optional, but it looks beautiful and adds a pop of flavor.
- Cooking Spray or Olive Oil: For greasing the crockpot so nothing sticks.
Substitutions & Tips:
- For gluten-free: Use gluten-free ravioli. I’ve had good luck with the Cappello’s brand.
- For more veggies: Layer in fresh spinach or sautéed mushrooms between ravioli layers.
- No ricotta? Cottage cheese works great, and honestly, I’ve used it in a pinch.
- For a spicier kick: Use hot Italian sausage or sprinkle in red pepper flakes.
- For a lighter version: Use turkey sausage and part-skim cheeses.
You really can’t mess this up. Sometimes I throw in whatever cheese odds and ends I have lurking in the fridge—fontina, cheddar, even a little gouda for a smoky note. It’s all about using what you love.
Equipment Needed
- Crockpot/Slow Cooker (4-6 quart): A standard size works great. I use a 6-quart for a slightly thicker lasagna, but 4-quart is perfect for smaller batches.
- Large Skillet: For browning ground beef or sausage, if using. If you’re skipping the meat, you can skip this too.
- Mixing Spoon or Spatula: To help layer ingredients in the crockpot and stir the sauce if needed.
- Measuring Cups and Spoons: For cheese and seasoning measurements.
- Cheese Grater: If you’re grating your own Parmesan or mozzarella. Pre-shredded cheese works, but freshly grated melts a bit better.
- Nonstick Spray or Pastry Brush: To grease the crockpot—trust me, don’t skip this or you’ll be scrubbing stuck cheese for days.
Don’t have a slow cooker? You can assemble the layers in a casserole dish and bake at 375°F (190°C) for about 40 minutes until bubbly and golden. For easy cleanup, I sometimes line my crockpot with a reusable silicone liner. And if you’re using a nonstick insert, avoid metal utensils—wooden or silicone spoons are your best friends for scooping and serving.
How to Make Crockpot Ravioli Lasagna
- Prep the Crockpot: Lightly spray the inside of your crockpot with nonstick cooking spray or brush with olive oil. This helps prevent sticking and makes cleanup so much easier.
- Cook the Meat (if using): In a large skillet over medium heat, brown 1 lb (450g) ground beef or Italian sausage, breaking it up as you go. This takes about 6-8 minutes. Drain any excess fat. If you want a vegetarian version, skip this step!
- Layer the Ingredients: Start by spreading about 1 cup (240ml) of marinara sauce on the bottom of the crockpot. This keeps the ravioli from sticking and ensures every bite is saucy.
- First Ravioli Layer: Arrange a single layer of frozen ravioli over the sauce. You may need to overlap them a bit, and don’t stress if it’s not perfect!
- Add Meat & Cheese: Sprinkle half of the cooked meat (if using) over the ravioli. Dollop about ½ cup (120g) of ricotta or cottage cheese in spoonfuls over the top. Sprinkle with ⅓ of the shredded mozzarella and a bit of Parmesan.
- Season: Sprinkle about ½ tsp Italian seasoning over this layer. I sometimes add a pinch of garlic powder or crushed red pepper here for extra flavor.
- Repeat Layers: Spoon another 1 cup (240ml) of marinara sauce over the cheese layer. Top with another layer of ravioli, followed by the remaining meat, ricotta, and another third of the mozzarella and Parmesan. Sprinkle with more Italian seasoning.
- Final Layer: Finish with the last of the ravioli, the remaining sauce (about 1–2 cups / 240–480ml to cover), and top with the rest of the mozzarella and Parmesan cheese.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–2½ hours. You’ll know it’s done when the cheese is melted and bubbly, and the ravioli is fork-tender. Try not to lift the lid often, or you’ll lose heat and may need extra cook time.
- Rest & Serve: Turn off the slow cooker and let the lasagna rest for about 15 minutes before serving. This helps it set up and makes it easier to slice. If you’re feeling fancy, garnish with fresh basil!
Troubleshooting Tips: If your cheese browns too much around the edges, you can lay a piece of foil over the top in the last hour of cooking. If your lasagna seems too saucy, let it sit a bit longer before serving—it’ll thicken as it cools. And don’t worry if it looks a bit rustic when you scoop it out—honestly, that’s half the charm.
Cooking Tips & Techniques
- Don’t Overcook: Ravioli only needs to be heated through, not cooked to death. Stick to the recommended times—overcooking can make things mushy.
- Layering Matters: Start and end with sauce to keep everything moist and prevent sticking. Be generous with cheese between layers for gooey results.
- Mix Up the Cheese: Combining mozzarella and Parmesan gives you both melt and flavor. I sometimes sneak in a handful of provolone or fontina for more depth.
- Brown the Meat Well: Make sure to get a good sear on your beef or sausage before adding it to the crockpot. It adds a ton of flavor and keeps the texture from getting too soft.
- Watch for Steam: Resist opening the crockpot too often. Every time you peek, heat escapes and you’ll need to add more time. Use your nose—when it smells like lasagna heaven, it’s probably close!
- Rest Before Serving: Letting the lasagna sit in the crockpot for 10-15 minutes helps it set up and makes serving so much easier. Trust me, it’s worth the wait.
- Batch Prep: You can assemble everything the night before, refrigerate the insert, and start cooking when you get home from work. Just be sure to add 30-45 minutes extra cook time if starting from cold.
One time I left it on “Keep Warm” for an extra hour when we got stuck in traffic—no harm done, just a little extra crispy cheese on the edge (which my kids fought over, naturally).
Variations & Adaptations
- Vegetarian: Skip the meat and layer in sautéed mushrooms, zucchini, or spinach between the ravioli for a veggie-packed version. Sometimes I add a layer of roasted red peppers for a little sweetness.
- Gluten-Free: Use gluten-free ravioli and double-check your marinara sauce. Cappello’s and Trader Joe’s both have good options. The rest of the ingredients are naturally gluten-free!
- Spicy Kick: Stir crushed red pepper flakes into your marinara or use hot Italian sausage. Top with pepper jack cheese for a fun twist.
- Cheese Lover’s Dream: Layer in extra ricotta, add a sprinkle of asiago or smoked gouda, or try a blend of mozzarella and provolone.
- Dairy-Free: Use dairy-free ravioli (like Kite Hill) and substitute with plant-based cheeses. Vegan marinara works great—just check the labels.
One of my favorite personal tweaks is adding a pesto drizzle just before serving—sounds fancy, but it’s literally just spooning jarred pesto over the top. The fresh, herby flavor is unreal with all that cheese and sauce. Feel free to get creative with what you’ve got in the fridge!
Serving & Storage Suggestions
For the best presentation, let your crockpot ravioli lasagna cool for about 15 minutes so it slices neatly. I like to serve generous scoops on big plates, sprinkled with extra Parmesan and fresh basil. If you want to make it really special, add a leafy green salad and some crusty garlic bread on the side—total Italian comfort vibes!
Leftovers keep beautifully. Store in an airtight container in the fridge for up to 4 days. To reheat, simply microwave individual portions for 1-2 minutes, or warm in the oven at 350°F (175°C) until hot and bubbly. This dish also freezes well—just cool completely, slice into portions, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat as above.
I’ve noticed the flavors deepen after a day—somehow, it’s even better the next night. If your lasagna seems a little dry when reheating, a splash of extra marinara perks it right up. This is one of those recipes that’s just as good (maybe better) the second time around!
Nutritional Information & Benefits
This crockpot ravioli lasagna recipe is pure comfort food, but you can make it as light or as hearty as you like. A typical serving (about 1/6 of the recipe) clocks in around 450–550 calories, depending on your cheese and meat choices. You’ll get a good dose of protein from the ravioli and cheese, plus calcium and iron. If you use spinach or veggie ravioli, you’ll add extra vitamins and fiber.
For gluten-free or lower-carb needs, just swap in the appropriate ravioli and go easy on the cheese. This recipe does contain dairy and wheat (unless you use substitutions), so watch for those if you have allergies. I love that you can sneak in extra veggies for the kids without anyone noticing—total mom win in my book!
Conclusion
If you’re craving a dinner that’s comforting, easy, and guaranteed to make everyone at the table happy, this crockpot ravioli lasagna recipe is it. It’s the kind of meal that feels special, with barely any effort. I love how flexible it is—swap the cheese, change up the sauce, or sneak in veggies, and it always turns out delicious.
Seriously, give this a try and make it your own. Whether you’re a crockpot pro or brand new to slow cooking, this recipe is a no-fail dinner hero. If you make it, please let me know how it goes—share your tweaks, your family’s reactions, or your own comfort food stories in the comments. We all need more cozy meals in our lives, and I can’t wait to hear how this one works for you. Happy cooking!
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Yes, you can use fresh ravioli! Just reduce the cooking time by about 30-45 minutes. Check for doneness early so the pasta doesn’t get mushy.
Do I need to thaw the ravioli before adding to the crockpot?
Nope—add the ravioli straight from the freezer. The slow cooker will gently cook them through, and they’ll soak up all the delicious sauce.
Can I assemble this crockpot ravioli lasagna ahead of time?
Absolutely. Layer everything in the crockpot insert, cover, and refrigerate overnight. Add 30-45 minutes to the cook time if starting from cold.
How do I make this recipe vegetarian?
Just skip the meat and add extra veggies like spinach, mushrooms, or zucchini. Use cheese- or spinach-filled ravioli for more flavor and texture.
What’s the best way to freeze leftovers?
Let the lasagna cool completely, cut into portions, and store in airtight containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven until hot.
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Crockpot Ravioli Lasagna
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
This easy crockpot ravioli lasagna delivers all the classic flavors of lasagna—gooey cheese, savory sauce, and tender pasta—without the fuss. Perfect for busy weeknights, it’s a comforting, crowd-pleasing meal that requires minimal prep and cleanup.
Ingredients
- 24 oz frozen cheese ravioli (or meat/spinach ravioli, unthawed)
- 4 cups marinara sauce (jarred or homemade)
- 1 lb ground beef or Italian sausage, browned and drained (optional)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (or cottage cheese)
- 1/2 cup grated Parmesan cheese
- 1–2 tsp Italian seasoning
- Fresh basil, for garnish (optional)
- Cooking spray or olive oil, for greasing crockpot
Instructions
- Lightly spray the inside of your crockpot with nonstick cooking spray or brush with olive oil.
- If using, brown 1 lb ground beef or Italian sausage in a large skillet over medium heat for 6-8 minutes, breaking it up as it cooks. Drain excess fat.
- Spread about 1 cup of marinara sauce on the bottom of the crockpot.
- Arrange a single layer of frozen ravioli over the sauce, overlapping as needed.
- Sprinkle half of the cooked meat (if using) over the ravioli. Dollop about 1/2 cup ricotta or cottage cheese in spoonfuls over the top. Sprinkle with 1/3 of the shredded mozzarella and some Parmesan.
- Sprinkle about 1/2 tsp Italian seasoning over this layer.
- Spoon another 1 cup of marinara sauce over the cheese layer. Top with another layer of ravioli, followed by the remaining meat, ricotta, and another third of the mozzarella and Parmesan. Sprinkle with more Italian seasoning.
- Finish with the last of the ravioli, the remaining sauce (about 1–2 cups to cover), and top with the rest of the mozzarella and Parmesan cheese.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until cheese is melted and bubbly and ravioli is fork-tender.
- Turn off the slow cooker and let the lasagna rest for about 15 minutes before serving. Garnish with fresh basil if desired.
Notes
For a vegetarian version, skip the meat and add sautéed mushrooms, spinach, or zucchini. Use gluten-free ravioli for a GF option. Let the lasagna rest before serving for easier slicing. Leftovers keep well and can be frozen for up to 2 months. Mix up the cheeses for extra flavor, and don’t overcook to avoid mushy pasta.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/6 of recipe
- Calories: 500
- Sugar: 7
- Sodium: 1100
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 4
- Protein: 27
Keywords: crockpot lasagna, ravioli lasagna, slow cooker, easy dinner, comfort food, weeknight meal, Italian, pasta bake
