Oh my gosh, you HAVE to try this Crockpot Ravioli Lasagna—it’s honestly my secret weapon for crazy weeknights when I want something delicious without the fuss. I stumbled onto this idea years ago when my kids were little and I was desperate for an easy dinner solution. Now? It’s our go-to comfort food that tastes like I spent hours in the kitchen (when really I just dumped ingredients in the slow cooker!) The magic? Using frozen ravioli instead of wrestling with lasagna noodles. No boiling, no layering stress—just cheesy, saucy goodness that cooks itself while you go about your day. Trust me, your family won’t believe it came from a crockpot!
Table of contents:
Why You’ll Love This Crockpot Ravioli Lasagna
Listen, I get it—some days you just need dinner to happen without turning your kitchen into a war zone. That’s where this ravioli lasagna swoops in to save the day! Here’s why it’s my forever favorite:
- Zero prep stress: Forget boiling noodles or pre-cooking fillings—just grab frozen ravioli straight from the bag. My kids call it “cheating at cooking” (I call it genius).
- Hands-off magic: Dump everything in the crockpot by 3 PM, and come home to bubbling cheese and that incredible Italian restaurant smell.
- Kid-approved: Picky eaters? Mine fight over the leftovers. The cheesy layers hide veggies beautifully if you want to sneak some in.
- Budget friendly: Uses pantry staples you probably already have—no fancy ingredients required.
Seriously, it’s the lazy cook’s ticket to feeling like a dinner hero!
Ingredients for Crockpot Ravioli Lasagna
Here’s the beautiful part—you only need a handful of simple ingredients to make this miracle happen! I always keep these staples on hand for last-minute dinner emergencies:
- 1 (25 oz) package frozen cheese ravioli – Don’t thaw them! The frozen ones hold their shape perfectly in the slow cooker (my disastrous thawed-ravioli experiment of 2018 taught me this).
- 1 (24 oz) jar marinara sauce – Use your favorite brand, or go fancy with homemade if you’re feeling ambitious.
- 2 cups shredded mozzarella – Buy the block and shred it yourself for extra meltiness (those pre-shredded bags have weird anti-caking stuff).
- 1/2 cup grated Parmesan – The real stuff from the refrigerated section, not the shaky-can powder!
- 1/2 cup ricotta – Full-fat makes it extra creamy, but skim works in a pinch.
- 1 tsp each garlic powder, dried basil, and oregano – My Italian grandma would insist on fresh herbs, but dried works great here.
That’s it! Now let’s turn these simple ingredients into magic.
How to Make Crockpot Ravioli Lasagna
Okay, here’s where the magic happens! This is so easy you’ll laugh—but the results? Pure comfort food gold. Just follow these simple steps and let your crockpot do all the heavy lifting.
Step 1: Layer the Sauce and Ravioli
First things first—grab your crockpot and pour in about 3/4 cup of marinara sauce. You just want enough to lightly coat the bottom (this keeps the first ravioli layer from sticking). Now here’s my favorite part—dump in half the frozen ravioli straight from the bag! No need to arrange them perfectly, just scatter them evenly over the sauce. They’ll look all sad and pale now, but just wait—they transform into cheesy pillows of deliciousness!
Step 2: Add Cheeses and Seasonings
Time for the good stuff! Dollop half the ricotta over the ravioli—just spoon little bits here and there (it’ll melt and spread as it cooks). Now sprinkle half your mozzarella, Parmesan, and all those lovely spices. Pro tip: I like to mix the garlic powder, basil, and oregano in my palm first so they distribute evenly. This layer should look like a delicious cheesy snowstorm fell over your ravioli!
Step 3: Repeat Layers and Cook
Now do it all again—remaining sauce, ravioli, cheeses (reserve a handful of mozzarella for the very top!). Finish with that last sprinkle of mozzarella because we all know the cheesiest bite is the best bite. Pop the lid on and cook on LOW for 4 hours—no peeking! When it’s done, the cheese will be gloriously bubbly and the edges slightly crisp. Let it sit 10 minutes before serving (the hardest wait of your life, I know) so it sets up perfectly.
Tips for Perfect Crockpot Ravioli Lasagna
After making this recipe more times than I can count, I’ve learned a few tricks to guarantee ravioli lasagna perfection every time:
- Don’t overcook! Set a timer—4 hours on low is the sweet spot. Any longer and the ravioli turns mushy (learned this the sad, soupy way).
- Full-fat cheeses = next-level creaminess I know it’s tempting to go light, but trust me, the extra richness makes all the difference.
- Let it rest Those 10 minutes after cooking aren’t optional—they let the layers set so you get clean slices.
- Prevent sticking If your crockpot runs hot, give the bottom an extra sauce “cushion” or use a slow cooker liner.
Oh, and always make extra—this stuff disappears fast!
Variations and Substitutions
One of the best things about this recipe? It’s crazy adaptable! Here are my favorite ways to switch it up depending on what I’ve got in the fridge or who’s coming to dinner:
- Meat lover’s version: Brown some Italian sausage or ground beef with onions and layer it in—my husband swears this makes it “man-approved.”
- Veggie boost: Stir spinach or sautéed mushrooms into the ricotta layer (kids never notice, shh!).
- Gluten-free: Swap in GF ravioli—they work just as beautifully in the slow cooker.
- No ravioli? No problem! Use no-boil lasagna noodles broken into pieces (still no pre-cooking needed!).
- Creamy twist: Replace half the marinara with alfredo sauce for ultra-rich layers.
See? Dinner just got even easier—and more delicious!
Serving and Storing Crockpot Ravioli Lasagna
Here’s my favorite part—digging into that cheesy, saucy goodness! I always serve this ravioli lasagna with warm garlic bread (the kind that leaves buttery fingerprints on your napkin) and a crisp green salad. The bread is perfect for scooping up every last bit of sauce left in the crockpot—no shame in my game!
As for leftovers? They’re even better the next day! Just cool completely, then store in an airtight container for up to 3 days. Reheat single portions in the microwave until bubbly (about 1-2 minutes). Pro tip: Sprinkle a little extra cheese on top before reheating to revive that fresh-from-the-crockpot magic. If you’re feeling fancy, fry leftover slices in a skillet until the edges get crispy—absolute perfection!
Crockpot Ravioli Lasagna FAQs
I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often with my tried-and-true answers:
Can I use fresh ravioli instead of frozen?
You can, but reduce the cook time to 2-3 hours on low. Fresh pasta cooks faster and can turn mushy if left too long. I prefer frozen because they hold their shape beautifully and you don’t need to thaw them!
Why is my ravioli lasagna watery?
This usually means either too much sauce (stick to the 24oz jar) or peeking too often—every time you lift the lid, steam escapes and creates extra moisture. Trust the process!
Can I make this ahead and refrigerate before cooking?
Absolutely! Assemble everything in the crockpot insert the night before, cover tightly, and refrigerate. Just add 30 extra minutes to the cook time since it’ll start cold.
What size crockpot works best?
A 6-quart is perfect—it gives the layers room to cook evenly. In a smaller pot, you might need to reduce the recipe by a third.
Can I freeze leftovers?
Yes! Portion cooled leftovers in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating—just stir in a splash of water or sauce to keep it creamy.
Nutritional Information
Just a quick note—the nutrition info here is a rough estimate since brands and ingredient choices can vary so much. Your crockpot ravioli lasagna might have slightly different numbers depending on your specific cheeses, sauce, or ravioli fillings. I always say—when it comes to comfort food this delicious, the numbers are just guidelines! Enjoy every cheesy bite without stressing the details.
Final Thoughts
There you have it—my absolute favorite lazy-day dinner that never fails to impress! This crockpot ravioli lasagna proves that amazing meals don’t need to be complicated. I’d love to hear how yours turns out—tag me in your cheesy masterpiece photos or leave a comment about your family’s reaction. Happy slow cooking, friends!
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Amazing 4-Hour Crockpot Ravioli Lasagna Your Family Will Devour
- Total Time: 4 hours 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A simple and delicious lasagna made with ravioli, marinara sauce, and cheese in a crockpot.
Ingredients
- 1 (25 oz) package frozen cheese ravioli
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Spread a thin layer of marinara sauce at the bottom of the crockpot.
- Add a layer of frozen ravioli.
- Spread ricotta cheese over the ravioli.
- Sprinkle with mozzarella, Parmesan, garlic powder, basil, and oregano.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Cover and cook on low for 4 hours or until bubbly.
- Let stand for 10 minutes before serving.
Notes
- Use no-boil lasagna noodles if ravioli is unavailable.
- Add cooked ground beef or sausage for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
