If you’re searching for a way to enjoy all the comfort of lasagna without any of the fuss, you’ve just found your new weeknight hero: Crockpot Ravioli Lasagna. Layers of hearty meat sauce, gooey cheese, and pillowy ravioli cook themselves to perfection while you go about your day. This recipe is a favorite in my kitchen for its big flavors, hands-off prep, and the irresistible mingling of sauce, cheese, and tender pasta that makes every bite feel like a hug.

Crockpot Ravioli Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Crockpot Ravioli Lasagna is straightforward, but each ingredient shines in its own way. They come together to create a dreamy, crowd-pleasing lasagna with minimal effort and maximum flavor.

Frozen cheese ravioli: No need to thaw; these create the perfect cheesy pasta layers without any boiling required.
Ground beef: Adds rich, savory depth to the meat sauce; swap in turkey or meatless crumbles if you’d like.
Marinara sauce: Brings vibrant tomato flavor and a silky texture to the sauce—use your favorite brand for a personal touch.
Crushed tomatoes: Forms the saucy base that soaks into every layer, making the lasagna tender and juicy.
Onion, diced: Offers a gentle sweetness and complexity as it softens and melds into the sauce.
Garlic, minced: Three cloves give a fragrant, classic Italian aroma in every mouthful.
Italian seasoning: Just enough to infuse each bite with herbal warmth.
Salt and black pepper: Simple, important seasonings for balancing and highlighting all the flavors.
Shredded mozzarella cheese: The melty, gooey layer that stretches when you serve—nothing but pure comfort.
Grated Parmesan cheese: Nutty, salty notes that give every layer a boost—don’t skip the real Parm if you can.
Olive oil: Sautéing the onion and beef in olive oil gives the sauce a subtle richness.
Chopped fresh basil or parsley (optional): Fresh herbs add a gorgeous pop of color and an aromatic finish for serving.

How to Make Crockpot Ravioli Lasagna

Step 1: Sauté the Aromatics and Beef

Start by heating the olive oil in a large skillet over medium heat. Toss in your diced onion and let it soften for a few minutes, stirring often to bring out its sweetness. Crumble in the ground beef and continue cooking, breaking it apart as you go, until it’s beautifully browned. Stir in the minced garlic, Italian seasoning, salt, and black pepper and let them mingle with the beef for about a minute to really unlock their fragrance.

Step 2: Simmer the Sauce

Pour in the marinara sauce and crushed tomatoes, turning the beef mixture into a luscious, hearty sauce. Give it a good stir to blend the flavors, then simmer for about five minutes. This step ensures your Crockpot Ravioli Lasagna has a robust sauce that keeps everything moist and flavorful during slow cooking.

Step 3: Layer in the Crockpot

Spray the inside of your 6-quart crockpot with nonstick spray to make clean-up a breeze. Spread a generous scoop of the meat sauce on the bottom. Lay a single layer of frozen cheese ravioli over the sauce, then sprinkle on a hearty handful of mozzarella and a dusting of Parmesan. Repeat these layers—sauce, ravioli, cheeses—until all your ingredients are used up, making sure you finish with a blanket of cheese on top.

Step 4: Slow Cook to Perfection

Cover the crockpot and set it to low for four hours or high for about two to two and a half hours. The lasagna is ready when the ravioli is perfectly tender and the cheese is bubbling and golden around the edges. It takes only one peek under the lid to know you’re minutes away from dinner bliss.

Step 5: Garnish and Serve

If you want to make this Crockpot Ravioli Lasagna shine, scatter some freshly chopped basil or parsley over the top just before serving. The pop of green is as inviting visually as it is flavorful, making each serving look and taste restaurant-worthy.

How to Serve Crockpot Ravioli Lasagna

Garnishes

For a final flourish, a sprinkle of chopped fresh basil or parsley really lifts the whole dish. You can also dust a little extra Parmesan over each portion as you plate it. If you’re feeling bold, a pinch of red pepper flakes will add gentle heat and a splash of color.

Side Dishes

A crisp green salad tossed in tangy Italian vinaigrette is the ultimate sidekick for Crockpot Ravioli Lasagna, balancing the rich, cheesy layers. Don’t forget some garlic bread or a warm loaf of Italian bread—perfect for soaking up that delicious sauce left on your plate.

Creative Ways to Present

If you’re serving guests, dish individual portions into ramekins and top with a basil leaf for a bistro-style touch. For family nights, scoop the lasagna straight from the crockpot family-style, letting everyone get in on the ooey-gooey action. Layered up in a vibrant casserole dish, it’s a guaranteed centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Ravioli Lasagna is a dream for next-day lunches or quick dinners. Transfer cooled portions into airtight containers and refrigerate for up to four days. The flavors meld and deepen overnight, making every leftover bite just as rewarding as the first.

Freezing

This dish becomes an incredible freezer meal. Freeze individual portions or the entire cooled lasagna in a well-sealed container for up to three months. Wrap tightly to prevent freezer burn and label with the date for easy meal planning.

Reheating

Reheat single servings in the microwave, covered, for about two minutes, adding a splash of water if needed to keep things moist. For larger amounts, pop the lasagna in a 350°F oven covered with foil until heated through (about 20 minutes). Either way, your Crockpot Ravioli Lasagna will be bubbling and ready in no time.

FAQs

Can I use refrigerated ravioli instead of frozen?

Absolutely! Refrigerated ravioli works beautifully, but keep an eye on cook time since they might soften a bit faster. Just make sure they don’t turn mushy—start checking about 30 minutes early.

How do I make this vegetarian?

Swap the ground beef for plant-based crumbles, or add sautéed mushrooms and spinach for extra heartiness and flavor. The rest of the recipe stays exactly the same.

Is there a way to make this even creamier?

For a creamier Crockpot Ravioli Lasagna, spoon dollops of ricotta cheese between the layers or stir some into the sauce before assembling. It adds an irresistible, rich texture that melts beautifully.

Can I prepare this the night before?

Yes, you can assemble everything in the crockpot insert the night before, cover, and refrigerate. In the morning, simply pop it into the base and start cooking. Perfect for make-ahead meal planning!

What if I want to add veggies?

Chopped spinach, zucchini, or mushrooms make tasty additions. Sauté them quickly in olive oil and layer them right in with the other ingredients for a boost of color, flavor, and nutrition.

Final Thoughts

If you’re craving a dinner that feels like an embrace, give Crockpot Ravioli Lasagna a try—it’s as fun to assemble as it is to eat, and each melty, saucy bite delivers pure satisfaction. I hope your table enjoys this classic-meets-convenience comfort food as much as mine does!

Crockpot Ravioli Lasagna Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 4 hours 15 minutes
Yield: 6 to 8 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Ravioli Lasagna is a delicious twist on traditional lasagna, made with layers of cheese ravioli, flavorful meat sauce, and plenty of gooey cheese. It’s an easy and satisfying meal that the whole family will love.

Ingredients

Scale

For the Meat Sauce:

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (24 oz) jar marinara sauce
1 (15 oz) can crushed tomatoes

For Layering:

1 (25 oz) bag frozen cheese ravioli
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

For Garnish:

Chopped fresh basil or parsley (optional)

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Instructions

Sauté the Meat: In a large skillet, cook the onion in olive oil until softened. Add the ground beef, garlic, Italian seasoning, salt, and pepper. Cook until browned.
Make the Sauce: Stir in the marinara sauce and crushed tomatoes. Simmer for 5 minutes.
Layer in the Crockpot: Spray the crockpot with nonstick spray. Start with a layer of meat sauce, then add a layer of frozen ravioli, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
Cook: Cover and cook on low for 4 hours or high for 2 to 2 ½ hours until the ravioli is tender and cheese is melted.
Finish: Garnish with fresh basil or parsley before serving.