Here’s a cozy, family-favorite dish: Crockpot Ravioli Lasagna — all the cheesy, saucy comfort of lasagna, made effortlessly in your slow cooker with layers of ravioli, meat sauce, and melty cheese.
🧀🍝 Crockpot Ravioli Lasagna
Overview:
A genius lasagna shortcut using frozen or refrigerated ravioli instead of traditional pasta sheets. The slow cooker does all the work, making it perfect for busy days, potlucks, or no-fuss weeknight dinners.
🛒 Ingredients
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1 bag (20–25 oz) frozen ravioli (cheese or beef-filled)
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1 lb ground beef (or Italian sausage)
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1 jar (24 oz) marinara sauce or your favorite pasta sauce
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1 can (14 oz) crushed tomatoes (optional for extra sauce)
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1 cup ricotta or cottage cheese (optional for creaminess)
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan
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1 tsp Italian seasoning
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1 tsp garlic powder
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Salt & pepper to taste
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Fresh basil or parsley (optional) – for garnish
🧑🍳 Instructions
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Brown the meat in a skillet with garlic powder, salt, pepper, and Italian seasoning. Drain excess fat.
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Add marinara (and crushed tomatoes, if using) to the skillet and stir to combine. Heat through.
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Grease the slow cooker with a little oil or cooking spray.
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Layer the ingredients in the slow cooker:
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A small amount of sauce on the bottom
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A layer of ravioli (frozen is fine)
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A layer of ricotta (if using)
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A generous sprinkle of mozzarella and Parmesan
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Repeat until all ingredients are used, ending with cheese on top
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Cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until hot and bubbly.
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Let rest for 10–15 minutes before serving to help it set.
🍽️ Serving Tips
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Garnish with chopped basil or parsley
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Serve with garlic bread and a side salad
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Store leftovers in the fridge for up to 4 days — it reheats beautifully
✅ Why You’ll Love It
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No boiling noodles
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Minimal prep
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Customizable – use veggie ravioli, add spinach, swap meats, or go meatless