There’s something magical about a slow cooker meal that comes together with almost zero effort—especially when that meal happens to be a cheesy, layered lasagna. This Crockpot Ravioli Lasagna is the kind of dinner you’ll turn to when life gets busy, but you still want something hearty, homemade, and totally satisfying.

This recipe has been a game-changer in our house. I first stumbled into making ravioli lasagna on a chaotic Tuesday when I had exactly 15 minutes to prep dinner before running out the door. I grabbed a bag of frozen cheese ravioli, a jar of marinara, and whatever cheese I could find in the fridge. Into the slow cooker it all went—and when we walked back in the door that evening, the smell alone was enough to make everyone sprint to the kitchen. Since then, it’s become one of those recipes I know I can count on when I need something comforting but don’t want to deal with a sink full of dishes or an hour at the stove.

What’s beautiful about this recipe is how simple the ingredients are—and how versatile it can be depending on what you have in your fridge. You start with a base of frozen cheese ravioli (no thawing needed!), jarred marinara, mozzarella, and Parmesan. Add a little ricotta if you’re feeling extra creamy, or throw in some cooked ground beef or spinach to make it heartier. No need to pre-cook noodles or babysit layers. The slow cooker does all the work while you go about your day.

So let’s get right into it. Here’s how to prep the most comforting Crockpot Ravioli Lasagna with just a few simple steps.

INGREDIENTS YOU’LL NEED

For the lasagna:

• 1 (25 oz) jar marinara sauce (store-bought or homemade)

• 1 (24 oz) package frozen cheese ravioli (no need to thaw!)

• 2 cups shredded mozzarella cheese, divided

• 1 cup ricotta cheese (optional, for extra creaminess)

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning (optional)

• Fresh basil, chopped (for garnish, optional)

Optional Add-Ins (pick your favorites!):

• 1 lb ground beef or Italian sausage, browned and drained

• 1 cup sliced mushrooms

• 1 cup spinach (fresh or frozen)

STEP 1: PREP THE CROCKPOT

Before you get layering, give your slow cooker a little prep so nothing sticks. You can either spray the inside with nonstick cooking spray or lightly grease it with a bit of olive oil. This keeps cleanup super easy and helps the lasagna release beautifully when it’s done.

STEP 2: BUILD THE FIRST LAYER

This is where the fun begins! Pour about 1 cup of marinara sauce right onto the bottom of the crockpot. Spread it around evenly with the back of a spoon—this helps keep the ravioli from sticking and adds flavor right from the base.

Next, add half of your frozen ravioli. Yes, frozen. No boiling, no thawing, no problem! Just arrange them in a single layer across the sauce.

Sprinkle about 1 cup of shredded mozzarella cheese over the ravioli. If you’re using ricotta, drop spoonfuls across the top—it doesn’t have to be perfect; it’ll melt and spread as it cooks. Then, give it a nice sprinkle of grated Parmesan (about ¼ cup) and a pinch of Italian seasoning if you like a little extra flavor boost.

At this point, you can also add in any of your optional mix-ins. Browned ground beef or sausage adds great texture and richness, while mushrooms or spinach add a nice earthy bite. Just make sure anything you add is already cooked before layering.

STEP 3: REPEAT THE LAYERS

Now we’re going to build it again! Pour more marinara sauce over that first cheesy layer—use the rest of your jar or until it looks generously saucy. Add the remaining ravioli on top, then follow with the rest of your shredded mozzarella and Parmesan cheese.

You’ll end up with a beautifully layered, super cheesy stack that’s just begging to be cooked into comfort food perfection.

STEP 4: COOK THE LASAGNA

Once your layers are in place and your crockpot is ready to go, cover it with the lid and choose your cook time. You’ve got two options:

• Low heat: Cook for 3–4 hours

• High heat: Cook for 2–2.5 hours

The ravioli should be fully tender, and the cheese on top should be melted and just a little bubbly when it’s done. If you added any meat, make sure it was fully cooked before going into the crockpot since we’re just heating everything through—not cooking anything from raw.

Pro tip:
Try to avoid overcooking. If it sits in the crockpot too long, the ravioli can get a little too soft and start to lose their shape. Set a timer and check around the 3-hour mark (if on low) just to be safe.

Once the lasagna is done, turn off the slow cooker and let it sit for about 5–10 minutes before serving. This little resting period helps everything settle and makes it easier to scoop out without the layers falling apart.

If you’re like me and believe there’s no such thing as too much cheese or flavor, now’s the time to sprinkle a little extra Parmesan over the top. Fresh chopped basil adds a nice pop of color and freshness that balances the richness of the dish—especially if you’re serving this with a salad or garlic bread on the side.

EXTRA TIPS & VARIATIONS TO TRY

Here are a few fun ways to switch things up or make the dish even more to your taste:

• Add protein: Browned Italian sausage or ground beef adds a savory bite. Just make sure it’s fully cooked and drained before layering.

• Boost the veggies: Mushrooms, spinach, or even zucchini slices can be tucked in between the ravioli layers for extra nutrition and flavor.

• Use different ravioli: While cheese ravioli is classic, you can also use spinach and cheese or even beef-stuffed ravioli for a twist.

• Try a white sauce: Want a richer variation? Swap the marinara for a jar of Alfredo or a creamy tomato sauce for a whole new flavor profile.

• Make it spicy: If your crowd loves heat, toss a pinch of red pepper flakes into your sauce or add a layer of spicy Italian sausage.

The beauty of this dish is that you can truly make it your own. As long as you keep the layering method and basic cook time, you’ve got tons of freedom to mix and match ingredients based on what you like or already have on hand.

STORAGE & LEFTOVERS

Got leftovers? Lucky you! This dish stores really well and might be even better the next day.

• Fridge: Let the lasagna cool completely, then transfer it to an airtight container. It’ll keep for up to 4 days.

• Freezer: You can freeze portions of the lasagna for up to 2 months. Let it thaw in the fridge overnight, then reheat in the microwave or oven until warmed through.

• Reheating tip: If reheating in the microwave, add a splash of water or extra sauce on top to keep it from drying out.

FREQUENTLY ASKED QUESTIONS

1. Can I use fresh ravioli instead of frozen?

Yes, absolutely! If you have fresh ravioli on hand, it will work just fine. Just keep in mind that fresh pasta cooks faster, so you may want to reduce the cooking time slightly to avoid overcooking. Start checking at the 2-hour mark on low or 1.5 hours on high.

2. What kind of marinara sauce works best?

Any good-quality jarred marinara will work here. If you have a favorite brand or a homemade sauce you love, use that. For extra richness, look for one that’s a little thicker and packed with herbs. You can even mix in a few spoonfuls of tomato paste to deepen the flavor if your sauce is on the thinner side.

3. Can I make this lasagna ahead of time?

Yes! You can assemble everything in the crockpot insert and store it in the fridge (covered) for up to 24 hours before cooking. Just be sure to bring it closer to room temperature before turning on the slow cooker, or add a little extra cooking time to compensate for the cold start.

4. Is it possible to make this vegetarian?

Definitely. The base recipe is already meat-free, and it’s delicious as is. But if you want to bulk it up a bit, consider adding sautéed mushrooms, spinach, zucchini, or bell peppers. Just make sure any veggies are lightly cooked before layering them in.

5. What’s the best way to serve this dish?

It’s fantastic served with a side of garlic bread or a simple green salad. You could also pair it with roasted vegetables or a light vinaigrette-based slaw if you’re looking to balance out the richness of the cheese.

6. Can I double this recipe?

If you have a large crockpot (6 quarts or more), you can absolutely double the ingredients and stack the layers a bit higher. Just increase the cook time slightly and keep an eye on it near the end. Don’t fill the crockpot more than about ¾ full to ensure it cooks evenly.

7. How do I know when it’s done?

You’ll know your ravioli lasagna is ready when the pasta is fork-tender and the cheese is completely melted and bubbling around the edges. A good sign is when the top layer of cheese turns slightly golden and everything smells amazing.

FINAL THOUGHTS: WHY YOU NEED THIS RECIPE IN YOUR ROTATION

This Crockpot Ravioli Lasagna is proof that comfort food doesn’t have to mean complicated. It takes everything we love about classic lasagna—the layers, the cheese, the sauce—and turns it into something completely manageable on even the busiest days.

I’ve made this recipe countless times, and every time it earns rave reviews. My family loves how gooey and flavorful it is, and I love that I can throw it together in 15 minutes flat. Whether you’re feeding a big crew or just want leftovers for tomorrow’s lunch, this dish checks all the right boxes.

It’s also a great recipe to experiment with. You can easily swap ingredients, add your favorite proteins or veggies, and customize it based on what’s in your fridge. And the best part? You don’t even need to boil water or turn on the oven.

So go ahead—give this Crockpot Ravioli Lasagna a try. I promise, once you see how easy and delicious it is, it’ll become one of those go-to recipes you keep coming back to. And when you do make it, don’t forget to come back and let me know how it turned out! I’d love to hear if you made any fun variations or added your own twist.

Ready to make your weeknights easier (and tastier)? This recipe is the perfect place to start.

CROCKPOT RAVIOLI LASAGNA

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• Author: Mark's Recipe
• Total Time: 3.5 hours

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Description

This Crockpot Ravioli Lasagna is the ultimate no-fuss comfort food—rich, cheesy, and layered with hearty Italian flavors. Using frozen cheese ravioli as the base, this easy slow cooker dish skips the need for boiling pasta or meticulously layering noodles. Just layer everything right into your crockpot—sauce, ravioli, cheese, and any tasty extras like ground beef, mushrooms, or spinach. Let it slowly cook to melty perfection while you go about your day. Perfect for busy weeknights or laid-back weekends, this dish delivers all the cozy satisfaction of classic lasagna with a fraction of the effort!

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Ingredients

Scale 1x2x3x

For the lasagna:

• 1 (25 oz) jar marinara sauce (store-bought or homemade)
• 1 (24 oz) package frozen cheese ravioli (no need to thaw!)
• 2 cups shredded mozzarella cheese, divided
• 1 cup ricotta cheese (optional, for extra creaminess)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning (optional)
• Fresh basil, chopped (for garnish, optional)

Optional Add-Ins:

• 1 lb ground beef or Italian sausage, browned and drained
• 1 cup sliced mushrooms
• 1 cup spinach (fresh or frozen)

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Instructions

1️⃣ Prep the crockpot:
Lightly grease the inside of your slow cooker or spray it with nonstick cooking spray to prevent sticking.

2️⃣ Layer the first round:
Spread about 1 cup of marinara sauce on the bottom of the crockpot.
Add half of the frozen ravioli in a single layer.
Top with 1 cup of shredded mozzarella cheese.
Add dollops of ricotta cheese if using.
Sprinkle ¼ cup of grated Parmesan cheese and a pinch of Italian seasoning.

3️⃣ Repeat the layers:
Spread more marinara sauce over the first layer.
Add the remaining ravioli, followed by the rest of the mozzarella and Parmesan cheeses.

4️⃣ Cook the lasagna:
Cover and cook on low for 3–4 hours or high for 2–2.5 hours, until the ravioli is fully tender and the cheese is melted and bubbly.
Note: Avoid overcooking to prevent mushy pasta.

5️⃣ Cool and garnish:
Let the lasagna rest for 5–10 minutes before serving. Garnish with chopped fresh basil and additional Parmesan if desired.

Notes

• No need to thaw ravioli: Use frozen cheese ravioli straight from the bag—no defrosting required.
• Customizable layers: Feel free to mix in sautéed mushrooms, spinach, or pre-cooked ground beef or sausage for added flavor and texture.
• Ricotta substitute: Cottage cheese can be used instead of ricotta for a lighter option.

• Prep Time: 10 minutes
• Cook Time: 3–4 hours

Nutrition

• Serving Size: 6–8