Best Crockpot Ravioli Lasagna Recipe Easy

Crockpot Ravioli Lasagna has honestly saved my sanity on those wild afternoons when dinner sneaks up on you (and you’re already starving—ugh). No fancy tricks, just layers of saucy goodness you can throw straight into that slow cooker. There’s something almost magical about an Italian-inspired meal that involves only a handful of steps and zero boiling noodles. If you loved my lazy-night winner, the easy crockpot chicken breast recipe, this’ll be right up your alley. Less time fussing, more time actually chilling with your family or, let’s be real, catching up on your shows.

How to make Ravioli Lasagna

Okay, let’s get into it. You want a cozy meal that tastes like you spent hours, right? I got you. First, grab some frozen ravioli. Literally, don’t even thaw it. You need a couple jars of tomato pasta sauce (I use marinara sometimes, sometimes a chunky tomato—zero science here), and shredded mozzarella cheese. Here’s the kicker: If you toss in some cooked ground beef or Italian sausage, your Crockpot Ravioli Lasagna steps up to five-star restaurant territory. Or, hey, skip the meat if you’re feeling that veggie vibe.

Layer up in the slow cooker. Start with a ladle of sauce, then a snug layer of frozen ravioli, followed by cheese. Repeat. Do it till you almost run out of ravioli. End with a fat layer of cheese. Lid on, low and slow, maybe 4 hours? Walk away! It’s honestly impossible to mess up.

When it’s bubbling at the edges and smells like Nonna’s kitchen, you’re set. Trust me, my family seriously inhales this meal every single time.

“Never thought lasagna could get easier until I tossed everything in the crockpot. The kids scraped their bowls clean. Definitely a go-to in this house!”
– Marisol R.

What to serve with this recipe

So, Crockpot Ravioli Lasagna is super filling. You don’t need to go wild on the sides, but hey, a little extra never hurts, right? If I’m feeling extra fancy (which is… rare), I’ll throw a quick salad together. A simple garlic bread situation? Always a winner. Sometimes, I’ll microwave some green beans and pretend it balances out all that cheese.

Here are my top go-to’s:

• Green salad with the laziest Italian dressing ever
• Classic garlic bread or even just toasted buns
• Steamed broccoli (if I feel like tricking myself into thinking it’s healthy)

Family plops around the table, everyone’s happy, and honestly, cleanup is a breeze. If you’re into more comfort meals, check out the easy crockpot chicken and dumplings recipe—honestly, so hearty!

Variations

Want to switch things up? Sometimes I’ll change the ravioli—cheese, spinach, beef, whatever. Even used mushroom filling once. Each time it’s kind of a new meal. Trying to get more veggies in? Toss in baby spinach or thin-sliced zucchini layers between everything. There was even a week I added a scoop of ricotta right in the middle for a cheesy surprise (it was rich but man, so good). You could swap sausage for ground turkey if you want to lighten it up. Basically, Crockpot Ravioli Lasagna is wild, you can tweak it till you find your version of comfort.

Real talk—one time I dumped in mini meatballs too. It was a carb fest, not mad though.

How to reheat and store Ravioli Lasagna

Here’s what’s great: leftovers taste amazing. Scoop any leftovers into containers and pop ’em in the fridge, it’ll last up to four days easy. Heat up portions in the microwave (cover with a plate so you don’t explode sauce everywhere). If I make way too much—yep, it happens—I freeze single servings in zip bags. Pull one out, microwave while you do the dishes, and dinner’s basically done again. Just don’t refreeze after you’ve already thawed a batch. That’s just asking for a weird texture.

Why you’ll love this Ravioli Lasagna Recipe

Here’s the deal: I keep coming back to this Crockpot Ravioli Lasagna recipe because it is so unfussy. You’re getting that classic lasagna taste, none of the hassle. No layering noodles, no mixing endless cheese combos, and no babysitting the oven. Just a true one-pot meal that’s somehow better the next day. Also, kids think I’ve turned into a five-star chef when really, I’m just kinda lazy. Fries on the side are technically optional. If you crave family-approved, comfort food that barely dirties a pan—seriously, this is it.

Common Questions

Can I use fresh ravioli instead of frozen?
Yep! Just watch the cook time, it might be a little less because fresh pasta cooks quicker.

Do I have to brown the meat first?
I say yes, always—otherwise you get weird texture and too much grease in your sauce.

Can I use cottage cheese instead of ricotta?
Of course! I’ve subbed in cottage cheese more times than I can count.

How long does it last in the fridge?
Up to four days, but good luck making it last that long—it usually goes fast around here.

Is it okay to use jarred pasta sauce or should I make my own?
Honestly, jarred sauce saves time and sanity. But if you want to go fully homemade, more power to you.

Make Dinner Easy and Delicious

If you’re tired of crazy-difficult casseroles and want food that just works, Crockpot Ravioli Lasagna is basically your best bet. No-fuss, family-friendly, barely any cleanup, and honestly—it’s as easy as my favorite best crockpot chicken breast recipe. For even more ideas like this, give Randy’s Slow Cooker Ravioli Lasagna Recipe a try or check out a few lazy weeknight wonders on Pinterest. There’s nothing better than a meal that feels homemade but didn’t eat up your whole day. Seriously, dig that slow cooker out and treat yourself tonight.

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Crockpot Ravioli Lasagna

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A hassle-free, one-pot recipe for delicious lasagna using frozen ravioli, layered with cheesy goodness and tomato sauce, all cooked in a slow cooker.

• Total Time: 255 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 jars of tomato pasta sauce (marinara or chunky tomato)
• 2 cups shredded mozzarella cheese
• 30 oz frozen ravioli (your choice of filling)
• 1 lb cooked ground beef or Italian sausage (optional)

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Instructions

1. Start with a ladle of sauce at the bottom of the slow cooker.
2. Add a snug layer of frozen ravioli on top of the sauce.
3. Add a layer of shredded mozzarella cheese.
4. Repeat the layers until the ravioli is almost gone, ending with a generous layer of cheese on top.
5. Cover and cook on low for approximately 240 minutes (4 hours).
6. Once done, serve when bubbling and enjoyable.

Notes

You can use fresh ravioli, but be mindful of the cook time as it may be shorter. Feel free to customize with different ravioli types or additional vegetables.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Vegetarian-Friendly (with options for meat)

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 8g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg