Here’s a super easy and comforting recipe for Crockpot Ravioli Lasagna — all the cozy flavors of lasagna, but with zero fuss thanks to frozen ravioli and your slow cooker doing the work.
🍲 Crockpot Ravioli Lasagna
🕒 Prep Time: 10 min | Cook Time: 4–5 hours (low) or 2–3 hours (high)
Serves: 6–8
🍴 Ingredients:
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1 bag (25–30 oz) frozen ravioli (cheese or meat — no need to thaw)
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1 lb ground beef or Italian sausage (or a mix)
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1 jar (24 oz) marinara or pasta sauce
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1 can (14.5 oz) diced tomatoes (optional, for extra sauce)
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1 tsp Italian seasoning
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½ tsp garlic powder
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Salt and pepper to taste
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Optional: 1 cup ricotta or cottage cheese for a creamy layer
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Optional garnish: Fresh basil or parsley
🔪 Instructions:
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Brown the Meat (Optional but Recommended):
In a skillet, cook ground beef or sausage over medium heat until browned. Drain excess fat. Stir in pasta sauce, diced tomatoes (if using), garlic powder, Italian seasoning, and a pinch of salt and pepper. Simmer for 2–3 minutes. -
Layer in the Crockpot:
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Spread a thin layer of meat sauce on the bottom.
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Add a layer of frozen ravioli.
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Spoon more sauce on top.
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(Optional) Dollop ricotta or cottage cheese.
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Sprinkle with mozzarella and Parmesan.
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Repeat layers (ravioli → sauce → cheeses) until everything is used up. Finish with a generous layer of cheese on top.
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Cook:
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Low: 4–5 hours
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High: 2–3 hours
It’s done when the ravioli is tender and everything is hot and bubbly.
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Serve:
Let sit for 10–15 minutes to firm up before serving. Garnish with fresh herbs if desired.
🧄 Tips & Variations:
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Vegetarian: Use cheese ravioli and skip the meat (add sautéed mushrooms or spinach instead).
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Creamy version: Stir some cream cheese into the sauce for a richer result.
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Spicy: Use hot Italian sausage and a pinch of red pepper flakes.
Want a version that uses fresh ravioli or a baked version for oven instead?
