Name: Crockpot Ravioli Lasagna
Prep time: 15 min
Cook time: PT-488153H38M57S
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 1 (25 oz) bag frozen cheese ravioli (or meat-filled); 4 cups marinara sauce (homemade or store-bought); 1 lb ground beef or Italian sausage (optional); 1 cup ricotta cheese (optional); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and black pepper, to taste; Fresh basil or parsley, for garnish

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This crockpot ravioli lasagna is a hearty, cheesy, and comforting meal that’s as easy as it is delicious. I love how it layers store-bought ravioli with sauce and cheese, creating all the cozy flavors of lasagna with hardly any effort.

Crockpot Ravioli Lasagna

Why You’ll Love This Recipe

I like this recipe because it’s perfect for busy days when I want a homemade meal without spending hours in the kitchen. Using frozen ravioli means I don’t have to fuss with making pasta sheets or ricotta layers—the crockpot does all the work. It’s family-friendly, budget-friendly, and always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

frozen cheese ravioli (or meat-filled, if preferred)
marinara sauce (homemade or store-bought)
ground beef or Italian sausage (optional)
ricotta cheese (optional for layering)
shredded mozzarella cheese
grated Parmesan cheese
Italian seasoning
salt
black pepper
fresh basil or parsley for garnish

Directions

If I’m using meat, I brown the ground beef or sausage in a skillet, season it, and drain any excess fat.
I spray the crockpot with cooking spray to prevent sticking.
I spread a thin layer of marinara sauce on the bottom of the crockpot.
I add a layer of frozen ravioli, followed by more sauce, meat (if using), ricotta (optional), and mozzarella.
I repeat the layers until all the ingredients are used, finishing with sauce and plenty of mozzarella and Parmesan on top.
I cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the ravioli is tender and the cheese is melted and bubbly.
I garnish with fresh basil or parsley before serving.

Servings and timing

This recipe makes about 6–8 servings. Prep time is only 15 minutes, and cooking in the crockpot takes 4–5 hours on low (or 2–3 hours on high).

Variations

Sometimes I swap marinara for a creamy Alfredo sauce for a white lasagna version. If I want more vegetables, I add spinach, zucchini slices, or mushrooms between the layers. I also like using spinach ravioli for a different twist.

storage/reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) until hot. This dish also freezes well for up to 2 months—I thaw it in the fridge overnight before reheating.

FAQs

Can I use fresh ravioli instead of frozen?

Yes, but I reduce the cooking time slightly since fresh ravioli cooks faster.

Do I need to thaw the ravioli first?

No, I add them straight from frozen—the crockpot cooks them perfectly.

Can I make this vegetarian?

Yes, I skip the meat and load it up with veggies like spinach, mushrooms, or roasted peppers.

How do I keep it from getting watery?

I use a thick marinara sauce and avoid adding too much liquid. If needed, I uncover the crockpot for the last 15 minutes to let extra moisture evaporate.

Can I double the recipe?

Yes, as long as my crockpot is large enough. I just add more layers and adjust the cooking time slightly.

Conclusion

I love making crockpot ravioli lasagna because it gives me all the flavors of traditional lasagna with a fraction of the work. It’s rich, cheesy, and comforting, making it one of my favorite family meals. Whether I keep it simple with just ravioli and sauce or add extra layers of meat and veggies, it always turns out delicious.