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

Scale

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