Here’s a super easy and comforting Crockpot Ravioli Lasagna recipe — a perfect dump-and-go meal that gives you all the cheesy, saucy goodness of lasagna without the layering fuss or oven time. Great for busy weeknights or casual weekend dinners.
🍝 Crockpot Ravioli Lasagna
🕒 Total Time: 4–5 hours on LOW or 2–3 hours on HIGH
Servings: 6–8
🧾 Ingredients:
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1 (25 oz) bag frozen ravioli (cheese or meat — no need to thaw)
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1 lb ground beef (or Italian sausage, or a combo)
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1 jar (24 oz) marinara or pasta sauce
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup ricotta cheese or cottage cheese (optional, for creamy layers)
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1 teaspoon Italian seasoning
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1 clove garlic, minced (or ½ tsp garlic powder)
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Salt & pepper, to taste
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Optional: chopped parsley or basil for garnish
🔪 Instructions:
1. Cook the Meat:
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In a skillet over medium heat, cook ground beef until browned.
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Add garlic, Italian seasoning, salt, and pepper.
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Drain excess grease.
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Stir in the marinara sauce and heat through.
2. Assemble in the Crockpot:
Layer the ingredients as follows in a greased 6-quart slow cooker:
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A thin layer of meat sauce on the bottom.
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Single layer of frozen ravioli.
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Dollops of ricotta or cottage cheese (if using).
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Sprinkle some mozzarella and Parmesan.
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Repeat layers until everything is used up, finishing with meat sauce and cheese on top.
3. Cook:
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until ravioli is tender and everything is hot and bubbly.
✅ Don’t overcook — the ravioli can get mushy if left too long.
4. Serve:
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Let rest for 10–15 minutes before serving (helps it set).
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Garnish with fresh herbs and extra cheese if desired.
🧊 Storage:
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Refrigerate leftovers for up to 4 days.
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Freezes well for up to 2 months — reheat gently in microwave or oven.
🍽️ Variations:
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Use spinach ravioli for a vegetarian option.
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Add a layer of sautéed mushrooms, spinach, or zucchini.
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Use alfredo sauce for a creamy white lasagna version.