Crockpot Ravioli Lasagna: Easy, Flavor-Packed Slow Cooker Dinner

If Weeknight Dinners Had MVPs, This Crockpot Lasagna Would Win

Okay, picture this: you’re tired, your kids (or your neighbor’s dog—I’m not judging) are running wild, and the kitchen looks like you hosted a bake-off with toddlers. Enter, crockpot ravioli lasagna. I first stumbled into this genius years ago while scrolling for something—anything—that didn’t require me to summon my inner Gordon Ramsay. I tossed what I had into the slow cooker, hit the button, and crossed my fingers. Somehow, it just turned out brilliant. Now? It’s in my regular dinner rotation, especially on days when the idea of boiling water seems too much (don’t pretend you don’t know the feeling…)

Why I Keep Making This Dish (And Why You’ll Probably Love It Too)

I whip this up when the fridge is looking sad, or when I want to fake it till I make it with something that tastes seriously homemade. My family demolishes it in about twelve minutes, even my picky oldest, who usually finds “green stuff” suspicious. Sometimes I make it just so I can have leftovers for lunch the next day—although, honestly, it rarely survives till morning (blame the midnight fridge raiders). Oh! And cleanup is a breeze. Just the crockpot, a spoon, and whatever plate you use. No layer-after-layer of boiled noodles here, thank goodness. Actually, I make this when I feel a little lazy, but want comfort—and is there really a better reason?

Grab These Ingredients (Trust Me, It’s Flexible)

• 1 bag (about 25 oz) frozen cheese ravioli – I use whatever’s cheap, but my sister swears by the fresh stuff. It works either way.
• 1 jar (24 oz) marinara sauce – Raos if I’m feeling fancy, store-brand if I’m not. Or homemade, if you’re that person (go you!).
• 1 pound ground beef or Italian sausage (or even ground turkey when I’m pretending I’ll eat lighter)
• 2 cups shredded mozzarella cheese – pre-shredded saves my sanity, but I won’t judge.
• 1/2 cup grated parmesan cheese – okay, my grandmother insisted on the block, but honestly, anything’s fine.
• 1 small onion, diced (optional, but I like the sweetness)
• 2-3 garlic cloves, minced – I admit, I’ll sometimes just throw in garlic powder if I’m tight on time
• 1 teaspoon Italian seasoning (or eyeball it – sometimes I add basil if I’m feeling extra)
• Salt & pepper, to taste
• Handful fresh spinach (optional, if you want to sneak in greens—I sometimes forget and it’s fine!)

How I Throw This All Together

1. Brown the beef (or sausage) in a skillet over med-high heat. Toss in onions and garlic; cook till it smells amazing and looks browned. Season with salt, pepper, and Italian seasoning. (Sometimes, I let it get a bit crispy because I like the texture, but you do you.)
2. Spray the inside of your crockpot with nonstick spray—don’t skip this, unless you want to chisel out your dinner later.
3. Spoon a thin layer of marinara at the bottom. Trust me, it helps with sticking and makes everything saucy.
4. Layer half the frozen ravioli on top of the sauce. Don’t worry if they overlap. They always do.
5. Scoop half of the meat mixture over the ravioli. Dollop on some sauce. (This is where I always sneak a taste!)
6. Sprinkle a good handful of mozzarella and parmesan. I’m heavy handed here.
7. Repeat the layers: ravioli, meat, sauce, cheese.
8. If you’re using spinach, scatter it wherever—honestly, I never remember exactly what order I put it in and it turns out fine.
9. Cover and cook on low 4 hours or until everything’s gooey and bubbly. (I did high for 2 hours once, but it turned out weirdly chewy. I don’t recommend.)
10. Turn off the heat and let it sit, lid off, for 15 minutes before digging in. It helps it set up, but if you can’t wait…I get it.

Bits I Wish I Knew Before

• If your cheese is only lightly browned, that’s still great—crockpots aren’t ovens.
• It looks soupy at first but thickens as it sits; don’t panic! My first time, I almost dumped it out. Glad I didn’t.

Variations That (Mostly) Worked

• I tried it with spinach ravioli—tasted good, but the color threw my kids off. Worth a go.
• Used Alfredo sauce once with chicken and wow—creamy city. Might even like it more than classic red, but that’s just me.
• Don’t try black bean “meat” crumbles unless your crowd is very adventurous…they didn’t love it, but I ate the leftovers.

Equipment—But Only If You Have It

• Crockpot (5-6 quart is ideal, but honestly, I jammed it into my smaller one once—just made more layers)
• Big spoon for scooping
• If you don’t have a skillet, you can brown the meat in a pot—takes a little longer, but does the job
• If you forget the nonstick spray, soak the pot right away—that’s my trick for not scraping crusty bits at 10 pm

How I (Try To) Store It

In theory, airtight containers in the fridge for up to 3 days. In practice, someone grabs a midnight scoop and somehow there’s only one lonely corner left by breakfast. It actually tastes better the next day, if you have any left. Freezes okay, too—just let it defrost overnight or it gets a bit watery.

What To Serve On the Side

I’m a sucker for a simple green salad (I mean, you gotta eat something healthy with all this cheese, right?), and if I’m feeling energetic, I’ll warm up some crusty bread. My uncle likes his with cold beer; no arguments here.

Things I’d Tell My Past Self

• Don’t rush the layering step; I once dumped everything in, “lasagna style” went straight out the window, and it was…interesting to serve.
• If your ravioli are still a bit frozen, that’s fine. But don’t put them in rock solid—they may stay cold in the center.

FAQ From The Real World (Okay, Mostly My Cousin)

• Can I use ricotta? Sure! Dollop it around in the layers. I do it when I remember, though I tend to make a mess.
• Do I have to brown the meat first? I’d say yes. I tried skipping it once, and ended up with weird lumps. Not a fan.
• Why did mine turn out watery? Too much sauce, or maybe my spinach was extra wet. Next time, try patting the spinach dry (actually, I should do that too).
• Can I use fresh ravioli? Yes, but keep an eye on it—the cooking time might be a little shorter. Probably 3 hours on low.
• What if I don’t have parmesan? You’ll live (seriously, just use more mozzarella).
• Can kids help? Oh, absolutely. They love layering stuff. Just keep them away form the hot skillet.

And hey, if you find yourself eating it cold right out of the fridge, well—you’re in good company. Sometimes I wonder why I bother with plates at all.

★★★★★ 4.60 from 9 ratings

Crockpot Ravioli Lasagna: A Hands-Off, Flavor-Packed Comfort Food Masterpiece

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

This hands-off crockpot ravioli lasagna delivers layers of cheesy, savory flavor in every comforting bite—perfect for busy nights when you want maximum taste with minimal effort.

🖨️ Print Pin Recipe

Ingredients

• 1 bag (about 25 oz) frozen cheese ravioli – I use whatever’s cheap, but my sister swears by the fresh stuff. It works either way.
• 1 jar (24 oz) marinara sauce – Raos if I’m feeling fancy, store-brand if I’m not. Or homemade, if you’re that person (go you!).
• 1 pound ground beef or Italian sausage (or even ground turkey when I’m pretending I’ll eat lighter)
• 2 cups shredded mozzarella cheese – pre-shredded saves my sanity, but I won’t judge.
• 1/2 cup grated parmesan cheese – okay, my grandmother insisted on the block, but honestly, anything’s fine.
• 1 small onion, diced (optional, but I like the sweetness)
• 2-3 garlic cloves, minced – I admit, I’ll sometimes just throw in garlic powder if I’m tight on time
• 1 teaspoon Italian seasoning (or eyeball it – sometimes I add basil if I’m feeling extra)
• Salt & pepper, to taste
• Handful fresh spinach (optional, if you want to sneak in greens—I sometimes forget and it’s fine!)

Instructions

1. 1
   Brown the beef (or sausage) in a skillet over med-high heat. Toss in onions and garlic; cook till it smells amazing and looks browned. Season with salt, pepper, and Italian seasoning. (Sometimes, I let it get a bit crispy because I like the texture, but you do you.)
2. 2
   Spray the inside of your crockpot with nonstick spray—don’t skip this, unless you want to chisel out your dinner later.
3. 3
   Spoon a thin layer of marinara at the bottom. Trust me, it helps with sticking and makes everything saucy.
4. 4
   Layer half the frozen ravioli on top of the sauce. Don’t worry if they overlap. They always do.
5. 5
   Scoop half of the meat mixture over the ravioli. Dollop on some sauce. (This is where I always sneak a taste!)
6. 6
   Sprinkle a good handful of mozzarella and parmesan. I’m heavy handed here.
7. 7
   Repeat the layers: ravioli, meat, sauce, cheese.
8. 8
   If you’re using spinach, scatter it wherever—honestly, I never remember exactly what order I put it in and it turns out fine.
9. 9
   Cover and cook on low 4 hours or until everything’s gooey and bubbly. (I did high for 2 hours once, but it turned out weirdly chewy. I don’t recommend.)
10. 10
    Turn off the heat and let it sit, lid off, for 15 minutes before digging in. It helps it set up, but if you can’t wait…I get it.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 570 caloriescal

Protein: 34 gg

Fat: 29 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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