Here’s a super easy and satisfying Crockpot Ravioli Lasagna recipe — all the comfort of lasagna with none of the fuss, and made with frozen ravioli! Perfect for busy weeknights or feeding a crowd.
🍲 Crockpot Ravioli Lasagna
✅ Ingredients:
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1 (25–30 oz) bag frozen ravioli (cheese or meat-filled)
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1 lb ground beef or Italian sausage (optional but delicious)
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1 (24 oz) 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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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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Optional: chopped fresh basil, ricotta or cottage cheese, spinach
🔪 Instructions:
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Brown the meat (if using):
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In a skillet over medium heat, cook beef or sausage until browned.
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Drain excess fat.
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Add garlic powder and Italian seasoning.
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Stir in the marinara sauce and warm for 2–3 minutes.
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Layer in the crockpot:
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Spray the inside of your slow cooker with cooking spray.
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Spread a thin layer of sauce on the bottom.
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Add a layer of frozen ravioli (don’t thaw).
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Spoon over more sauce and sprinkle mozzarella and Parmesan.
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Repeat layers (like lasagna) until all ingredients are used.
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End with sauce and a final layer of cheese on top.
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Cook:
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On low for 4–5 hours or high for 2–3 hours, until hot and bubbly and ravioli is cooked through.
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Cool slightly before serving (about 10 minutes so it sets a bit).
🍴 Optional Add-ins:
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Ricotta or cottage cheese: Add small spoonfuls between layers.
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Spinach: Add fresh or thawed frozen spinach in the layers.
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Red pepper flakes for heat.
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Use meat ravioli for extra heartiness or cheese ravioli for a vegetarian version.
🧊 Storage:
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Fridge: Store in airtight container for up to 4 days.
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Freezer: Freeze leftovers in portions for up to 2 months.