Here’s an easy and comforting Crockpot Ravioli Lasagna recipe — a dump-and-go meal made with layers of frozen ravioli, marinara sauce, cheese, and optionally ground beef or sausage. It’s like lasagna, but way less work!
🍝 Crockpot Ravioli Lasagna
Ingredients (Serves 6–8):
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1 bag (25 oz / 700g) frozen ravioli (cheese or meat-filled)
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1 lb (450g) ground beef or Italian sausage (optional, but recommended)
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1 (24 oz / 680g) jar marinara or pasta sauce
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 tsp Italian seasoning
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1 tsp garlic powder (optional)
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Salt and pepper to taste
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Fresh basil or parsley for garnish (optional)
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Nonstick spray or oil for greasing
👩🍳 Instructions
1. Cook the Meat (Optional but adds flavor)
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In a skillet, brown ground beef or sausage over medium heat.
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Season with garlic powder, Italian seasoning, salt & pepper.
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Drain excess fat and stir in the marinara sauce.
If skipping meat, just warm the sauce slightly before layering.
2. Grease the Crockpot
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Spray the inside of a 6-quart slow cooker with nonstick spray.
3. Layer the Ingredients
Repeat the layers 2–3 times:
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Spread a thin layer of sauce on the bottom.
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Add a single layer of frozen ravioli (no need to thaw).
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Spoon on more meat sauce.
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Sprinkle mozzarella and a little Parmesan.
4. Cook
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours — until the ravioli is tender and cheese is bubbly.
5. Serve
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Let sit uncovered for 10 minutes to firm up.
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Garnish with fresh parsley or basil.
📝 Tips & Variations:
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Use spinach and ricotta ravioli for a meatless version.
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Add a layer of fresh spinach or zucchini slices between ravioli layers.
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Want it extra cheesy? Add dollops of ricotta or cottage cheese in the middle layers.
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Can be prepped the night before and stored in the fridge (adjust cook time slightly).
Would you like a gluten-free, vegetarian, or white sauce (alfredo) variation?