There’s something truly magical about a hearty, cheesy meal that practically cooks itself—and this Crockpot Ravioli Lasagna checks all the right boxes. It’s rich, comforting, and packed with flavor, yet it comes together with hardly any effort. Whether you’re gearing up for a cozy night in, feeding a hungry family, or looking for a no-stress meal to bring to a potluck, this one’s a guaranteed crowd-pleaser.
I’ll be honest—lasagna has always been one of those meals I love to eat but dread making. The boiling, layering, and baking can be such a production. But then I discovered the beauty of slow cooker lasagna using frozen ravioli. You skip the fuss of noodles entirely, and the ravioli gives you built-in cheese layers—it’s genius! Add some marinara, sprinkle in a blend of gooey cheeses, and let your slow cooker work its magic.
Plus, this is the kind of dish that’s super customizable. Want to keep it meatless? Stick with just cheese ravioli and marinara. Feeling indulgent? Add ground beef or sausage for extra heartiness. Either way, you’re looking at an ultra-satisfying, one-pot meal that practically makes itself.
Ingredients You’ll Need
Serves 6–8
1 (25 oz) jar marinara sauce (or homemade if you’re feeling fancy)
1 (24 oz) package frozen cheese ravioli (no need to thaw—yep, really!)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese (optional, but oh-so-creamy)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning (optional, for a little flavor boost)
Fresh basil, chopped (optional, for garnish)
Optional Add-Ins:
1 pound ground beef or Italian sausage, browned and drained
1 cup sliced mushrooms
1 cup spinach (fresh or frozen both work great)
STEP 1: Prep the Crockpot
Before anything else, give your slow cooker a quick coat of nonstick spray or lightly grease it with oil. Trust me, this tiny step saves you from dealing with stuck-on cheese later—totally worth it.
STEP 2: Build the First Layer
Start by pouring about 1 cup of marinara sauce into the bottom of your crockpot. This will create a nice saucy base to keep the ravioli from sticking and help it cook evenly.
Then place half of the frozen cheese ravioli in a single, even layer right over the sauce. No need to thaw them—the heat from the crockpot will take care of that. Over the ravioli, sprinkle 1 cup of shredded mozzarella and, if you’re using it, spoon dollops of ricotta cheese across the top. Next, sprinkle about 1/4 cup of Parmesan cheese and a dash of Italian seasoning if you like.
STEP 3: Repeat the Layers
Repeat the same process: sauce, ravioli, mozzarella, ricotta, Parmesan, seasoning. It’s as simple as stacking everything one more time. You’ll want to finish with a generous layer of mozzarella and a sprinkle of Parmesan on top to get that golden, cheesy top layer we all love.
How to Cook and Customize Your Crockpot Ravioli Lasagna
Now that your layers are all stacked and looking delicious, it’s time to let your slow cooker do the heavy lifting. One of the best things about this Crockpot Ravioli Lasagna is how hands-off it is—you can set it, forget it, and come back to a bubbling, cheesy masterpiece that’s ready to serve.
Let’s walk through how to cook it to perfection, plus a few easy tips and variations to take your lasagna game to the next level.
STEP 4: Cook Low and Slow (or High and Fast)
Once your lasagna is fully assembled in the crockpot, cover it with the lid and choose your cooking method:
Low for 3 to 4 hours – Ideal if you’ve got a bit more time. The flavors have longer to meld, and the texture stays nice and tender.
High for 2 to 2.5 hours – Perfect for a quicker dinner. Just keep an eye on it after the 2-hour mark.
The dish is done when the ravioli is tender and the cheese is fully melted and bubbling around the edges. Be careful not to overcook it, especially if you’re using the high setting—too long in the heat and the ravioli can start to break down and get overly soft.
STEP 5: Let It Rest Before Serving
This is one of those steps you don’t want to skip. Once the lasagna is finished cooking, turn off the crockpot and let it sit for 5 to 10 minutes with the lid off. This short rest helps the layers set up just enough so that it’s easier to serve without falling apart. It also gives the cheese a chance to firm up just slightly while still staying melty and gooey inside.
Once rested, scoop it out into bowls or onto plates, and top with a sprinkle of fresh basil or extra Parmesan cheese if you’re feeling fancy. Serve with garlic bread, a simple green salad, or just dig in as is—no judgment here!
Helpful Tips for Success
Use frozen ravioli straight from the bag. Don’t thaw them—they’re meant to go in frozen. Thawed ravioli can become too soft during the slow cooking process.
Grease that crockpot! A quick spray or light coating of oil helps prevent sticking and makes cleanup a breeze.
Customize your layers. This dish is super forgiving. If you’re craving more veggies, toss in some mushrooms or spinach. Want more protein? A layer of browned ground beef or sausage adds heartiness and tons of flavor.
Avoid too much moisture. If you’re adding vegetables like spinach or mushrooms, consider sautéing them first to reduce excess water. This helps prevent the lasagna from getting watery.
Optional Add-Ins to Make It Your Own
This recipe is a fantastic base, but don’t be afraid to make it your own! Here are a few fun and easy ways to mix things up:
Meaty Version: Brown 1 pound of ground beef or Italian sausage, drain it well, and layer it in between your ravioli for a heartier, more traditional lasagna flavor.
Vegetarian Boost: Add 1 cup of sliced mushrooms or a handful of fresh spinach between the layers. Just make sure to cook or wilt them slightly first so they don’t release too much moisture while cooking.
Cheese Swap: Mozzarella is a classic, but feel free to toss in a blend—provolone, fontina, or even a little asiago can take it to another level.
Sauce Twist: If marinara isn’t your favorite, try a tomato basil sauce or add a few spoonfuls of pesto for an herby kick.
Crockpot Ravioli Lasagna: Your Questions Answered + Final Thoughts
By now, you’re probably already adding the ingredients to your next grocery list—and I don’t blame you! This Crockpot Ravioli Lasagna is the kind of dish that hits the spot every single time. But before you dive in, let’s go over a few commonly asked questions that pop up when making this recipe. Whether you’re wondering about substitutions, storage, or how to prevent mushy ravioli, I’ve got you covered.
Frequently Asked Questions
1. Can I use fresh ravioli instead of frozen?
Yes, but with caution. Fresh ravioli cooks much faster than frozen, so if you’re using it, check the lasagna around the 1.5-hour mark on high or 2.5 hours on low to avoid overcooking and mushy pasta.
2. What’s the best way to store leftovers?
Once the lasagna has cooled, store it in an airtight container in the fridge for up to 3–4 days. Reheat individual servings in the microwave or warm larger portions in the oven at 300°F until heated through.
3. Can I freeze this Crockpot Ravioli Lasagna?
Absolutely. Let it cool completely, then transfer to a freezer-safe container. It’ll keep well for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.
4. How can I prevent my ravioli from getting too soft?
Stick with frozen ravioli, and avoid cooking longer than the recommended time. Overcooking, especially on the high setting, can make the pasta overly tender. Also, try not to overload it with watery veggies unless they’ve been pre-cooked.
5. Is it okay to use a different kind of sauce?
Of course! While marinara is classic, feel free to use a tomato basil sauce, a meat sauce, or even a creamy vodka sauce if you’re feeling adventurous. The flavor possibilities are wide open.
6. Can I make this ahead of time?
You can layer the ingredients ahead of time and store the crock in the fridge (covered) for up to 24 hours before cooking. Just note that you may need to add an extra 30 minutes to the cooking time if starting cold.
7. What’s the best size crockpot to use?
A 6-quart slow cooker works best for this recipe. It gives you enough room to layer everything nicely without overcrowding.
Final Thoughts: The Lazy Lasagna You’ll Make Again and Again
If you’re looking for a comforting, no-stress dinner that’s both easy to throw together and seriously satisfying, this Crockpot Ravioli Lasagna is going to be your new go-to. It delivers all the cozy, cheesy vibes of traditional lasagna but with none of the hassle. There’s no boiling, no complicated layering, and cleanup is a breeze.
What I really love about this recipe is how forgiving and flexible it is. Whether you’re feeding picky kids, trying to sneak in extra veggies, or looking to stretch a meal across a few nights, it always rises to the occasion. Plus, once you’ve made it once, you’ll probably have the process memorized—it’s that simple.
So go ahead, make a batch this week, and see just how much easier lasagna night can be. And if you put your own spin on it, I’d love to hear what you did! Drop a comment below with your favorite add-ins or swaps, or share a photo of your finished dish. This one’s a keeper, and I hope it brings as much joy to your kitchen as it has to mine.
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Crockpot Ravioli Lasagna
Description
A comforting, hearty meal made easy with layers of cheese ravioli, marinara sauce, and plenty of melted cheese—all slow-cooked to perfection. This set-it-and-forget-it lasagna is perfect for busy weeknights or casual gatherings, delivering rich flavor and satisfying texture without the fuss of boiling noodles or assembling traditional lasagna.
Ingredients
For the Crockpot Ravioli Lasagna
1 (25 oz) jar marinara sauce (or homemade if preferred)
1 (24 oz) package frozen cheese ravioli (no need to thaw)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese (optional, for extra creaminess)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning (optional, for added flavor)
Fresh basil, chopped (for garnish, optional)
Optional Add-Ins
1 pound ground beef or Italian sausage, browned and drained
1 cup sliced mushrooms
1 cup spinach, fresh or frozen
Instructions
1️⃣ Lightly grease your slow cooker or spray it with nonstick cooking spray to prevent sticking.
2️⃣ Spread 1 cup of marinara sauce on the bottom of the crockpot to create a base layer. Place half of the frozen cheese ravioli over the sauce in a single layer. Add 1 cup of shredded mozzarella cheese evenly over the ravioli. If using, add spoonfuls of ricotta cheese across the surface. Sprinkle 1/4 cup of grated Parmesan cheese and a pinch of Italian seasoning. Repeat the layers with the remaining ingredients, finishing with mozzarella and Parmesan on top.
3️⃣ Cover the crockpot and cook on low for 3 to 4 hours or on high for 2 to 2.5 hours. The dish is ready when the ravioli is tender and the cheese is melted and bubbly. Avoid overcooking, as the ravioli can become overly soft and lose its structure.
4️⃣ Let the lasagna rest for 5 to 10 minutes before serving. This helps the layers set slightly and makes it easier to serve. Garnish with chopped fresh basil and extra Parmesan if desired.
Notes
For a meatier version, layer cooked ground beef or Italian sausage between the ravioli. Vegetables like mushrooms or spinach can also be added to increase nutrition and flavor. Using frozen ravioli saves prep time and keeps the layering quick and simple.
