Crockpot Ravioli Lasagna is the dinner I pull out when life gets loud, the sink is full, and everyone is asking what is for dinner at the same time. It is cozy, cheesy, and ridiculously easy. You toss a few ingredients into the slow cooker, step away, and come back to layers of saucy ravioli and melted cheese that make the house smell like you worked for hours. The best part is that you do not need to boil noodles or babysit a simmering pot. If you can open a jar and sprinkle cheese, you are halfway there. 
Key Ingredients
This recipe thrives on simple, reliable ingredients that deliver big flavor with very little effort. Here is what you need and why it matters.
- Frozen cheese ravioli – Your shortcut to the classic layers. I like the regular size, not jumbo, so it cooks evenly.
- Marinara or pasta sauce – Use your favorite jarred sauce. A basil or garlic variety gives a nice punch without extra work.
- Ground beef or Italian sausage – Browning the meat first adds a hearty bite. Go with sausage if you want more seasoning built in.
- Ricotta – Creamy pockets that mimic traditional lasagna filling. Cottage cheese works in a pinch.
- Mozzarella – For that gooey, stretchy top. Buy a block and shred it for the best melt.
- Parmesan – Salty, nutty finish that adds depth.
- Onion and garlic – Optional, but they make the sauce feel homemade.
- Italian seasoning, salt, and pepper – Keep it simple. A pinch of red pepper flakes is great if you love a little heat.
Want to go creamier or a tad spicy tonight? Try the vibes from my creamy Cajun sausage ravioli and add a spoon of Cajun seasoning or a splash of cream to your sauce. It turns the whole dish into a velvety treat.
Pro tip: If your sauce is on the thin side, add a couple tablespoons of tomato paste while browning the meat. It thickens things up and prevents watery layers.
How to make ravioli lasagna
Set it and forget it. That is the whole magic here. You are building simple layers that transform into something cozy and impressive by dinner time.
Step-by-step guide
- Brown the meat: Cook ground beef or sausage in a skillet until browned. Drain excess fat. Stir in minced onion and garlic for 1 to 2 minutes, if using.
- Season the sauce: Combine the meat with your marinara in the pan. Add Italian seasoning, a pinch of salt and pepper, and red pepper flakes if you like.
- Prep the slow cooker: Spray the crock with nonstick spray. Spread 1 cup of sauce on the bottom so nothing sticks.
- Layer it up: Add a single layer of frozen ravioli, dollop ricotta all over, sprinkle mozzarella and Parmesan, then more sauce. Repeat layers until you are out of ravioli. Finish with a generous layer of cheese on top.
- Cook: Cover and cook on Low for 3.5 to 4.5 hours or on High for about 2 to 2.5 hours. You will know it is ready when the ravioli is tender and the cheese is bubbly and melted.
- Rest and serve: Turn off the heat and let it rest, uncovered, for 10 minutes. This helps it set so slices hold together better.
If you love slow cooker pasta dinners, you might also enjoy the creamy comfort of crockpot chicken tortellini for another low-effort, high-reward meal.
Safety note: Try not to lift the lid during cooking. Every peek lets out heat and adds time.
What to serve with this recipe
This dish is rich and saucy, so I like to balance it with something fresh and crunchy. You do not need much, but a few simple sides make the plate feel complete.
Easy sides that always work:
A quick green salad with lemon vinaigrette. Garlicky broccolini or roasted asparagus. Store-bought garlic bread crisped in the oven. And if you are feeding a hungry crowd, round out the spread with a skillet of sauteed mushrooms or a bright tomato salad.
Entertaining? Pair the pasta with bite-size appetizers, or build a casual buffet. I have even served this with these tender crockpot steak bites when I want a fun, mix-and-match dinner night. It is all about options that do not create more work.
Little hosting trick: Warm your plates for a minute or two in a low oven. It keeps the cheesy layers melty from kitchen to table.
How to reheat and store ravioli lasagna
One of the perks of this meal is how well it keeps. It tastes just as good the next day, sometimes better, because the flavors marry in the fridge.
Storage and reheating tips
To store: Let leftovers cool, then pack into airtight containers. Refrigerate for up to 4 days. For longer storage, freeze individual portions for up to 2 months.
To reheat: Microwave single servings covered with a damp paper towel for 1 to 2 minutes, stirring halfway if it is a big portion. For a crispier top, reheat in the oven at 350 F for 12 to 15 minutes in an oven-safe dish. If reheating from frozen, thaw overnight in the fridge first for best texture.
Avoid sogginess: If the sauce looks a bit loose the next day, sprinkle a small pinch of grated Parmesan on top before reheating. It helps tighten the sauce and adds flavor.
We made this on Sunday and ate it for quick lunches all week. It reheated like a dream and honestly tasted better on day two. Zero complaints from the picky eater in our house.
Variations
I love how flexible this dish can be. You can steer it toward classic Italian, cozy and creamy, or lighter and veggie-forward without complicating anything.
Customize your layers
Go meaty: Use half Italian sausage and half ground beef for layers that taste like they came from your favorite red-sauce spot. Stir in a handful of chopped pepperoni for a fun twist.
Make it lighter: Swap in turkey sausage or ground chicken. Add a big handful of chopped spinach between layers for extra color and nutrients.
Turn up the comfort: Stir a splash of heavy cream into the sauce and a spoon of pesto into the ricotta. The result is rich and a little herby in all the right ways.
Buffalo twist: If your crowd loves a little kick, try a buffalo-style spin one night and check out my spicy favorite here: buffalo chicken lasagna. It is a fun switch that still keeps dinner easy.
Short on time: Skip the browning and use pre-cooked crumbles or leftover rotisserie chicken. If you want something even more low-effort but still lasagna-like, this lazy lasagna casserole is a lifesaver on busy nights.
Common Questions
Do I need to thaw the ravioli first?
No, use frozen. It keeps the layers from overcooking and helps the timing stay consistent.
Can I skip the ricotta?
Yes. Swap with cottage cheese or extra mozzarella. The texture will be a bit different but still delicious.
How do I prevent watery lasagna?
Use a thicker sauce, do not overdo it on sauce between layers, and let the dish rest 10 minutes before serving.
What size slow cooker works best?
A 6-quart crock fits the layers well. A 4-quart can work but cook on Low and watch the timing.
Can I make this vegetarian?
Absolutely. Skip the meat and add mushrooms, spinach, or zucchini between layers.
A warm, cheesy ending you will keep coming back to
There is a reason I make Crockpot Ravioli Lasagna so often. It is simple, reliable, and tastes like something you would get at a cozy neighborhood spot. The layers of tender pasta, hearty sauce, and melty cheese feel comforting without keeping you tied to the stove. If you want to compare techniques or see other spins, check out Randy’s Slow Cooker Ravioli Lasagna Recipe, the crowd-loved method from Best Slow Cooker Ravioli Lasagna – The Magical Slow Cooker, and this super simple four-ingredient version from Easy (4-ingredient!) Slow Cooker Ravioli Lasagna. I hope you try this at least once this week and make it your own. When dinner smells this good with this little effort, it is hard not to smile.
Crockpot Ravioli Lasagna
Ingredients
Main Ingredients
- 24 oz Frozen cheese ravioli Regular size, not jumbo for even cooking.
- 24 oz Marinara or pasta sauce Use your favorite jarred sauce.
- 1 lb Ground beef or Italian sausage Browning the meat adds flavor.
- 15 oz Ricotta cheese Can substitute with cottage cheese.
- 8 oz Mozzarella cheese Shredded for best melt.
- 1/2 cup Parmesan cheese For a salty, nutty finish.
Seasoning and Extras
- 1 medium Onion Optional, for added flavor.
- 2 cloves Garlic Optional, enhances homemade taste.
- 1 tbsp Italian seasoning Keeps the flavors authentic.
- to taste Salt and pepper Adjust according to preference.
- 1/4 tsp Red pepper flakes Optional for a spicy kick.
Instructions
Preparation
- Cook ground beef or sausage in a skillet until browned. Drain excess fat.
- Stir in minced onion and garlic and cook for an additional 1 to 2 minutes, if using.
- Combine the meat with your marinara sauce in the pan. Add Italian seasoning, salt, pepper, and red pepper flakes if desired.
- Spray the slow cooker with nonstick spray and spread 1 cup of sauce on the bottom.
Layering
- Add a single layer of frozen ravioli to the slow cooker.
- Dollop ricotta over the ravioli, then sprinkle with mozzarella and Parmesan cheese.
- Add more sauce and repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Cooking
- Cover and cook on Low for 3.5 to 4.5 hours or on High for 2 to 2.5 hours, until ravioli is tender and cheese is bubbly.
- Once cooked, let it rest uncovered for 10 minutes before serving.
