Crockpot Ravioli Lasagna

September 21, 2026 by Admin

Assuming you are looking for an effortless, comforting weeknight dinner that delivers all the rich flavors of traditional lasagna with a fraction of the work, here is a recipe for Crockpot Ravioli Lasagna. By using frozen ravioli instead of flat lasagna noodles, you skip the boiling step entirely, and the slow cooker builds a thick, bubbly, cheesy masterpiece while you go about your day!

Ingredients

1 bag (25 oz) frozen cheese or beef ravioli (do not thaw beforehand)
1.5 lbs ground beef (or Italian sausage), browned and drained
1 jar (24 oz) your favorite marinara or pasta sauce
1 cup water or beef broth (poured into the empty sauce jar and shaken to get every last bit!)
1 tub (15 oz) ricotta cheese (or cottage cheese)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
Salt and black pepper to taste
Chopped fresh basil or parsley for garnish

Step-by-Step Instructions

1. Prep the Slow Cooker

Lightly grease the inside of your slow cooker with non-stick spray or olive oil.

2. Mix the Cheese Filling

In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, a pinch of salt, and pepper. Stir until thoroughly mixed.

3. Brown the Meat and Combine with Sauce

In a skillet over medium-high heat, cook the ground beef or Italian sausage until fully browned, breaking it up with a wooden spoon. Drain any excess grease.
Stir the marinara sauce directly into the cooked meat.

4. Layer the Lasagna

First Layer: Spread about 1 cup of the meat sauce mixture into the bottom of the slow cooker.
Second Layer: Arrange a single layer of frozen ravioli over the sauce (they can overlap slightly to fit).
Third Layer: Spoon dollops of the ricotta cheese mixture over the ravioli and spread it gently.
Repeat: Continue layering sauce, frozen ravioli, and the ricotta mixture until you run out of ingredients, finishing with a generous layer of meat sauce on top.

5. Slow Cook

Cover the slow cooker and cook on LOW for 3 to 4 hours (or HIGH for 2 to 2.5 hours), until the ravioli is tender and the sauce is bubbling.

6. Add the Final Cheese Crust

Remove the lid during the last 15 minutes of cooking and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Put the lid back on just until the cheese is completely melted and gooey.

7. Rest and Serve

Turn off the slow cooker and let the lasagna rest uncovered for 10 to 15 minutes before serving (this helps it set up so it doesn’t fall apart when scooping). Garnish with fresh herbs!