Crockpot Ravioli Lasagna

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This Crockpot Ravioli Lasagna is the ultimate easy comfort food layers of cheesy ravioli, rich marinara, and melty mozzarella all slow-cooked into a cozy, weeknight-friendly dinner. With just a few minutes of prep and your slow cooker doing the work, you’ll get all the flavors of classic lasagna without boiling noodles, babysitting the oven, or piling up dishes.

Ingredients

  • 1 (25-ounce) package frozen cheese ravioli
  • 2 cups marinara sauce (plus more as needed)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Fresh basil, chopped, for garnish (optional)
  • Nonstick cooking spray or a little olive oil, for greasing the crockpot (optional but recommended)

Instructions

  1. In a medium mixing bowl, combine the ricotta cheese, Italian seasoning, garlic powder, a pinch of salt, and a few grinds of black pepper. Mix until smooth and well combined. Taste and adjust seasoning if needed, then set aside.
  2. Lightly grease the bottom and sides of your crockpot with nonstick spray or a small amount of olive oil to help prevent sticking and make cleanup easier.
  3. Spread a thin layer of marinara sauce over the bottom of the crockpot. This keeps the ravioli from sticking and adds flavor to the base.
  4. Arrange about half of the frozen cheese ravioli in an even layer over the sauce. It’s fine if they overlap slightly, but try to cover the bottom as evenly as possible.
  5. Spoon half of the seasoned ricotta mixture over the ravioli in small dollops, then gently spread it out with the back of a spoon.
  6. Sprinkle about half of the shredded mozzarella cheese evenly over the ricoli layer.
  7. Repeat the layers with the remaining ravioli, more marinara sauce, the rest of the ricotta mixture, and the remaining mozzarella cheese.
  8. Sprinkle the grated Parmesan cheese evenly over the top for a golden, cheesy finish.
  9. Cover the crockpot with the lid and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the ravioli are tender, the sauce is bubbling around the edges, and the cheese is fully melted.
  10. Once cooked, turn off the heat and let the lasagna sit, covered, for 10–15 minutes to set slightly for cleaner slices.
  11. Garnish with freshly chopped basil just before serving, if desired. Scoop into bowls or onto plates and enjoy warm.

Variation

  1. Swap the cheese ravioli for beef or sausage-filled ravioli for a heartier, meatier version of this crockpot lasagna.
  2. Stir a handful of chopped fresh spinach into the ricotta mixture or add a layer of baby spinach between the ravioli for a veggie boost.
  3. Use a spicy arrabbiata sauce, add crushed red pepper flakes to the ricotta, or sprinkle extra Italian herbs on top for a bolder, more robust flavor profile.

Cooking Notes

  1. Keep the lid on as much as possible; frequent lifting releases heat and can significantly increase the cook time.
  2. Crockpots vary start checking for doneness at the lower end of the time range. The ravioli should be tender but not falling apart, and the cheese fully melted.
  3. If the top looks a little wet or you want a firmer texture, turn off the crockpot and let the lasagna rest with the lid slightly ajar for 10–15 minutes before serving.

Serving Suggestions

  1. Serve with a simple green salad dressed with Italian vinaigrette to balance the richness of the cheesy lasagna.
  2. Pair with garlic bread, breadsticks, or a warm baguette to soak up any extra sauce and cheese.
  3. Finish the plate with extra grated Parmesan, a drizzle of good olive oil, and a sprinkle of fresh basil or parsley for a restaurant-style touch.

Tips

  • Use a good-quality marinara sauce you enjoy; it provides most of the flavor, so better sauce means better lasagna.
  • Do not thaw the frozen ravioli before layering add them straight from the freezer so they hold their shape and cook evenly.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave or oven until warmed through.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
  • Total Time: About 4 hours 15 minutes

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 18 g
  • Sodium: 700 mg

Frequently Asked Questions

  1. Can I assemble this crockpot ravioli lasagna ahead of time?
    Yes, you can layer everything in the crock insert, cover, and refrigerate for up to 12 hours. Let it sit at room temperature for 15–20 minutes before turning on the slow cooker, and add a bit of extra cook time if starting cold.
  2. Can I use fresh or refrigerated ravioli instead of frozen?
    Yes. Refrigerated ravioli cook faster, so start checking on LOW around 3 hours or on HIGH around 1 1/2–2 hours to avoid overcooking.
  3. How do I keep the cheese from burning around the edges?
    Make sure the edges are well-covered with sauce and pasta, and avoid cooking much longer than the recommended time. Greasing the crockpot also helps prevent sticking and scorching.
  4. Can I add meat to this recipe?
    Absolutely. Brown some ground beef, Italian sausage, or turkey, drain well, and stir it into the marinara sauce before layering for a heartier, meatier lasagna.

Conclusion

This Crockpot Ravioli Lasagna brings all the cozy, cheesy comfort of classic lasagna with a fraction of the effort. Just layer everything in your slow cooker, let it bubble away, and come back to a hearty, family-friendly dinner that feels special enough for company but simple enough for a busy weeknight.

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Crockpot Ravioli Lasagna

  • Author: Avery
  • Total Time: About 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian (if using vegetarian-friendly cheeses and marinara)
Print Recipe

Description

This Crockpot Ravioli Lasagna is the ultimate easy comfort food layers of cheesy ravioli, rich marinara, and melty mozzarella all slow-cooked into a cozy, weeknight-friendly dinner. With just a few minutes of prep and your slow cooker doing the work, you’ll get all the flavors of classic lasagna without boiling noodles, babysitting the oven, or piling up dishes.

Ingredients

Scale
  • 1 (25-ounce) package frozen cheese ravioli
  • 2 cups marinara sauce (plus more as needed)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Fresh basil, chopped, for garnish (optional)
  • Nonstick cooking spray or a little olive oil, for greasing the crockpot (optional but recommended)

Instructions

  1. In a medium mixing bowl, combine the ricotta cheese, Italian seasoning, garlic powder, a pinch of salt, and a few grinds of black pepper. Mix until smooth and well combined. Taste and adjust seasoning if needed, then set aside.
  2. Lightly grease the bottom and sides of your crockpot with nonstick spray or a small amount of olive oil to help prevent sticking and make cleanup easier.
  3. Spread a thin layer of marinara sauce over the bottom of the crockpot. This keeps the ravioli from sticking and adds flavor to the base.
  4. Arrange about half of the frozen cheese ravioli in an even layer over the sauce. It’s fine if they overlap slightly, but try to cover the bottom as evenly as possible.
  5. Spoon half of the seasoned ricotta mixture over the ravioli in small dollops, then gently spread it out with the back of a spoon.
  6. Sprinkle about half of the shredded mozzarella cheese evenly over the ricoli layer.
  7. Repeat the layers with the remaining ravioli, more marinara sauce, the rest of the ricotta mixture, and the remaining mozzarella cheese.
  8. Sprinkle the grated Parmesan cheese evenly over the top for a golden, cheesy finish.
  9. Cover the crockpot with the lid and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the ravioli are tender, the sauce is bubbling around the edges, and the cheese is fully melted.
  10. Once cooked, turn off the heat and let the lasagna sit, covered, for 10–15 minutes to set slightly for cleaner slices.
  11. Garnish with freshly chopped basil just before serving, if desired. Scoop into bowls or onto plates and enjoy warm.

Notes

  • You can use refrigerated ravioli instead of frozen; reduce the cook time slightly and start checking for doneness earlier.
  • If your marinara is very thick, you can thin it with a few tablespoons of water so the ravioli cook evenly and don’t dry out.
  • Different brands of ravioli vary in size; if your crockpot isn’t fully covered in a layer, add a few extra ravioli or a bit more sauce.
  • For a saucier lasagna, add up to 1 additional cup of marinara, especially if you prefer lots of sauce with each serving.
  • Prep Time: 15 minutes
  • Cook Time: 4–6 hours (or 2–3 hours on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 5 g (approx.)
  • Sodium: 700 mg (approx., varies by sauce and cheese)
  • Fat: 17 g (approx.)
  • Saturated Fat: 9 g (approx.)
  • Unsaturated Fat: 7 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 32 g (approx.)
  • Fiber: 3 g (approx.)
  • Protein: 18 g (approx.)
  • Cholesterol: 55 mg (approx.)

Keywords: crockpot ravioli lasagna, slow cooker ravioli, easy lasagna, weeknight dinner, dump and go, family friendly, comfort food

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