Here’s a Crockpot Ravioli Lasagna recipe — simple, hearty, and perfect for slow cooking:
Crockpot Ravioli Lasagna
Ingredients
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1 (25 oz) jar marinara sauce (or homemade tomato sauce)
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1 (24 oz) package frozen cheese ravioli
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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Optional: fresh basil or parsley for garnish
Instructions
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Prepare the crockpot:
Lightly grease the inside of a 6-quart slow cooker with nonstick spray or a little olive oil. -
Layer the ingredients:
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Spread ½ cup of marinara sauce evenly on the bottom of the crockpot.
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Place a single layer of frozen ravioli over the sauce.
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Sprinkle ¼ cup mozzarella and 2 tablespoons Parmesan over the ravioli.
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Sprinkle a pinch of Italian seasoning, garlic powder, salt, and pepper.
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Repeat layers until all ravioli and sauce are used, ending with sauce on top.
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Cook:
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the ravioli are tender. -
Add cheese:
About 15–20 minutes before serving, sprinkle the remaining mozzarella and Parmesan over the top. Cover and cook until the cheese melts. -
Serve:
Garnish with fresh basil or parsley if desired. Serve hot directly from the crockpot.
This recipe works well with meat-added variations (like cooked ground beef or Italian sausage layered in) or vegetable additions (spinach, mushrooms, or zucchini).
I can also provide a make-ahead freezer version that goes straight into the crockpot on a busy day if you want. Do you want me to include that?
