Crockpot Ravioli Lasagna is the ultimate comfort food for busy weeknights or lazy weekends. With minimal prep and maximum flavor, this dish brings together the heartiness of traditional lasagna with the simplicity of frozen ravioli, all layered and slow-cooked to melty perfection. It’s a set-it-and-forget-it kind of recipe that lets your slow cooker do all the heavy lifting while you go about your day.
This dish is ideal when you’re craving Italian comfort without the effort of boiling pasta or crafting béchamel. Instead of lasagna noodles, frozen cheese ravioli provides both the pasta and creamy filling in one convenient package. When layered with a savory meat sauce and plenty of gooey cheese, it becomes irresistibly rich and satisfying.
The slow cooker not only makes the preparation effortless, but it also allows the flavors to meld slowly, creating a deep, homemade taste that’s hard to believe came from just a handful of ingredients. Each scoop delivers a blend of cheesy, saucy goodness with just the right balance of spice and texture.
Whether you’re feeding a hungry family or meal-prepping for the week, this recipe offers generous servings and reheats beautifully. Add a green salad and some garlic bread, and you’ve got a restaurant-worthy meal with very little hands-on time.
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 4 hours on LOW
Total Time: 4 hours 10 minutes
Ingredients
- 1 bag (25 oz) frozen cheese ravioli
- 1 lb ground beef (or Italian sausage)
- 1 jar (24 oz) marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh basil or parsley, chopped, for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef or sausage until fully cooked. Drain excess fat.
- Stir in the marinara sauce and Italian seasoning, simmering gently for a few minutes to blend the flavors.
- Lightly spray the inside of a slow cooker with nonstick cooking spray to prevent sticking.
- Begin layering: start with a thin layer of meat sauce on the bottom, then add a single layer of frozen ravioli. Sprinkle a layer of mozzarella and Parmesan over the top.
- Continue layering sauce, ravioli, and cheeses, finishing with a generous topping of cheese as the final layer.
- Cover the slow cooker with the lid and cook on LOW for about 4 hours, or until the dish is hot and bubbly and the ravioli is tender.
- Before serving, garnish with freshly chopped basil or parsley if desired. Serve hot.
Variations
- Vegetarian Version: Skip the meat and add sautéed mushrooms, spinach, or zucchini instead.
- Spicy Kick: Add red pepper flakes or use hot Italian sausage for an extra layer of heat.
- White Sauce Swap: Replace marinara with Alfredo sauce for a creamy alternative.
- Three-Cheese Boost: Mix ricotta with the mozzarella and Parmesan for a more classic lasagna flavor.
Tips
- No need to thaw the ravioli before layering; frozen works best to hold its shape during cooking.
- Use a meat-marinara combo that you love — quality sauce makes a big difference in flavor.
- Make ahead: Assemble in the morning and refrigerate, then slow cook in the afternoon.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage.
This is a cozy, crowd-pleasing recipe you’ll come back to again and again.
