Crockpot Ravioli Lasagna

Why You’ll Love This Recipe

• Requires only a handful of ingredients and little preparation.
• Perfect for busy weeknights—just layer and let the slow cooker do the work.
• Kid-friendly and crowd-pleasing.
• Tastes like homemade lasagna without the hassle of boiling noodles.
• Can be customized with your favorite ravioli flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage
• Yellow onion, diced
• Garlic cloves, minced
• Jarred marinara or pasta sauce
• Frozen cheese ravioli
• Italian seasoning
• Ricotta cheese (optional)
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh parsley for garnish

Directions

1. In a skillet over medium heat, cook ground beef (or sausage) with diced onion until browned. Drain excess grease. Add garlic and cook for another minute.
2. Stir in pasta sauce and Italian seasoning. Simmer for 5 minutes.
3. Spray the inside of your slow cooker with nonstick spray. Spread a thin layer of sauce on the bottom.
4. Add a layer of frozen ravioli.
5. Spread a layer of meat sauce over the ravioli.
6. Sprinkle mozzarella and Parmesan cheese.
7. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
8. Cover and cook on low for 4–6 hours or high for 2–3 hours, until ravioli is tender and cheese is melted.
9. Garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6–8 servings. Cooking time is 4–6 hours on low or 2–3 hours on high, with about 15 minutes of prep time.

Variations

• Use spinach or mushroom ravioli for a vegetarian version.
• Swap ground beef with ground turkey or chicken for a leaner option.
• Add layers of ricotta or cottage cheese for extra creaminess.
• Stir fresh spinach or zucchini into the meat sauce for added vegetables.
• Top with extra cheese or even pepperoni for a pizza-inspired twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. To reheat, microwave single servings until warmed through, or bake covered at 350°F for 20–25 minutes if reheating a larger portion.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, but reduce the cooking time slightly since fresh ravioli cooks faster.

Do I need to thaw the ravioli first?

No, frozen ravioli can go straight into the slow cooker.

Can I make this ahead of time?

Yes, assemble the layers in your crockpot insert, cover, and refrigerate overnight. Cook the next day as directed.

Can I cook this on high instead of low?

Yes, cooking on high for 2–3 hours works perfectly if you’re short on time.

Can I add vegetables to the sauce?

Absolutely—zucchini, mushrooms, or spinach work well.

What type of sauce is best?

Any marinara or pasta sauce works, but a thicker sauce prevents watery lasagna.

Can I skip the meat?

Yes, you can make it vegetarian by leaving out the ground beef or sausage.

What cheese works best?

Mozzarella and Parmesan are classic, but you can add ricotta, provolone, or even cheddar.

Can I freeze the uncooked casserole?

Yes, assemble it in a freezer-safe container, cover tightly, and freeze. Thaw overnight before cooking.

How do I prevent it from getting watery?

Use a thick pasta sauce and avoid adding extra liquid.

Conclusion

Crockpot Ravioli Lasagna is the perfect solution for a cozy, satisfying meal with minimal effort. With layers of tender ravioli, savory sauce, and melty cheese, it’s a dish that feels like homemade lasagna but comes together in a fraction of the time. Whether you’re feeding a family or entertaining guests, this recipe is guaranteed to be a hit.

Crockpot Ravioli Lasagna

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A hearty and comforting slow-cooker dish that layers frozen cheese ravioli with rich meat sauce and gooey cheeses, delivering all the flavors of lasagna with minimal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6–8 servings
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Halal

Ingredients

1. 1 lb ground beef or Italian sausage
2. 1 medium yellow onion, diced
3. 3 garlic cloves, minced
4. 1 (24 oz) jar marinara or pasta sauce
5. 1 (25 oz) bag frozen cheese ravioli
6. 1 tsp Italian seasoning
7. 1 cup ricotta cheese (optional)
8. 2 cups shredded mozzarella cheese
9. 1/2 cup grated Parmesan cheese
10. Fresh parsley, chopped (for garnish)
11. Nonstick cooking spray

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Instructions

In a skillet over medium heat, cook ground beef or sausage with diced onion until browned. Drain excess grease.

1. Add minced garlic and cook for 1 more minute.
2. Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.
3. Spray the inside of your slow cooker with nonstick spray.
4. Spread a thin layer of meat sauce on the bottom of the slow cooker.
5. Add a single layer of frozen ravioli over the sauce.
6. Spread a layer of meat sauce over the ravioli.
7. Sprinkle mozzarella and Parmesan cheese over the sauce. Add small dollops of ricotta if using.
8. Repeat the layers until all ingredients are used, ending with sauce and cheese on top.
9. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the ravioli is tender and cheese is melted.
10. Garnish with chopped fresh parsley before serving.

Notes

1. Use fresh ravioli if desired—reduce cooking time slightly.
2. Add vegetables like spinach or zucchini to the meat sauce for extra nutrition.
3. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
4. Thick pasta sauce prevents the lasagna from becoming watery.
5. Assemble the dish ahead of time and refrigerate overnight before cooking.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 480
• Sugar: 7g
• Sodium: 920mg
• Fat: 25g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 75mg