Crockpot Ravioli Lasagna Recipe – Easy, Hearty, Loved

Q: How do I prevent my crockpot ravioli lasagna from becoming soggy?

Use frozen ravioli and a thick marinara sauce . Avoid thin or watery sauces and don’t cook past 4 hours on LOW. Let the lasagna rest for 10–15 minutes before serving to help the layers firm up.

Q: Can I double this Crockpot Ravioli Lasagna Recipe in a larger crockpot?

Yes. Use an 8-quart slow cooker and increase cook time to 5 hours on LOW . Keep the layers balanced and avoid overstuffing. Check for doneness by testing ravioli in the center for tenderness.

Author: Keyla Stewart

Published: 29.05.2025

Updated: 11.06.2025

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If lasagna feels like too much work but you still crave all that cheesy, saucy comfort, this crockpot ravioli lasagna recipe is your shortcut to homemade satisfaction — no boiling noodles, no layering sheets, just big flavor with low effort.

What Makes Crockpot Ravioli Lasagna So Popular

Hi, I’m Keyla Stewart — home cook, recipe writer, and firm believer that food doesn’t need to be fancy to matter.
I wasn’t raised by chefs, but by people who understood that food meant something. My grandma stirred gumbo with a wooden spoon older than me, and my uncle grilled catfish in a backyard that always smelled like hickory and hot sauce.
Those meals weren’t elaborate, but every bite was made with care — and that made all the difference.
I still remember the first time I made cornbread. It was crumbly, a bit too sweet, and just right when my cousins asked for seconds. That’s when I knew: food connects more than it impresses.
Since then, I’ve taught myself to cook in tiny kitchens with chipped counters, flipping through family cookbooks and learning by trial and error. I’ve burned biscuits and cried over curdled gravy — but I’ve also fallen in love with how food holds memories.
Now I share familiar, comforting, Southern recipes from my cozy Charleston kitchen — stories, butter, and all.

When I first tested this crockpot ravioli lasagna, I was skeptical. Could frozen ravioli really stand in for homemade layers? The answer: yes, and beautifully. It’s the kind of recipe that feels like a win on a busy Tuesday but tastes like you tried harder than you did.

You don’t need to precook a thing. Just layer meat sauce, cheese, and ravioli in your slow cooker, then let it work its magic. Recipes like this one sit right alongside Poor Man’s Husband Casserole in my rotation — hearty, budget-friendly, and easy enough for anyone to pull off.

My Family’s Go-To Comfort Meal

There’s something cozy about a dish that you can prep in ten minutes, forget about for four hours, and then return to the smell of bubbling marinara and gooey mozzarella. That’s what this crockpot ravioli lasagna brings — comfort without the chaos.

When we gather at my aunt’s house on Sundays, someone always brings a version of this. Sometimes it’s beefy with ricotta and crushed red pepper; other times it’s made with turkey and spinach ravioli. Either way, it disappears fast.

It reminds me of our Cheesy Garlic Chicken Wraps, which also strike that balance between flavor and ease. This is the kind of food that brings folks to the table without stressing the cook. And let’s be honest — we all need more of that.

How to Make Crockpot Ravioli Lasagna Recipe Step-by-Step

The best thing about a Crockpot Ravioli Lasagna Recipe is that you get all the comfort of classic lasagna without any of the fuss. No boiling noodles. No complicated layering. Just dump, stack, and let your slow cooker do the rest.

This slow-cooked pasta dish hits the sweet spot between homemade and hands-off. It’s become a weeknight lifesaver — much like this Mamaw’s Chicken and Rice Casserole that’s a staple in my kitchen too.

Here’s everything you need for the ultimate crockpot lasagna with ravioli.

Ingredients

◻ 1 bag (25 oz) frozen cheese ravioli
◻ 1 lb ground beef or Italian sausage
◻ 1 small yellow onion, diced
◻ 2 cloves garlic, minced
◻ 1 jar (24 oz) marinara sauce
◻ 2 cups shredded mozzarella cheese
◻ 1 cup ricotta cheese (optional but recommended)
◻ 1/4 cup grated Parmesan cheese
◻ 1 tsp Italian seasoning
◻ Salt and pepper, to taste
◻ Fresh parsley or basil for garnish (optional)
◻ Nonstick spray or olive oil for greasing

Instructions

① Brown the meat.
In a skillet, cook the ground beef (or sausage) with diced onion and garlic until browned. Season with Italian seasoning, salt, and pepper. Drain excess fat, then stir in the jar of marinara sauce. This seasoned sauce forms the flavor base for your Crockpot Ravioli Lasagna Recipe.

② Prepare your crockpot.
Spray the inside of the slow cooker with nonstick spray or coat with olive oil. This step keeps the cheesy edges from sticking during the long cook.

③ Build the first layer.
Start with a thin layer of meat sauce at the bottom. Add a single layer of frozen ravioli directly on top. Spoon ricotta in small dollops, then add mozzarella.

④ Keep layering.
Repeat this layering process — meat sauce, ravioli, ricotta, mozzarella — until all ingredients are used. Pour any remaining sauce over the top. Finish with a generous sprinkle of Parmesan cheese.

⑤ Cook low and slow.
Cover and cook your crockpot ravioli lasagna recipe on LOW for 4 hours. The ravioli will soak up the sauce, and the cheese will melt into a bubbling, hearty finish.

⑥ Rest and serve.
Once done, let it rest 10–15 minutes before serving. This helps the layers firm up and makes scooping easier.

Choosing the Right Ravioli and Sauce

For the best crockpot ravioli lasagna recipe, frozen ravioli is key. It holds up during slow cooking and cooks evenly without turning to mush. I typically use cheese ravioli, but meat-stuffed or spinach-filled ravioli work great too.

Sauce matters. Skip the watery stuff. Go with a hearty, thick marinara. You can even use something robust like Pappadeaux Crawfish Étouffée Sauce to give your ravioli lasagna a spicy twist.

Mozzarella brings that iconic stretch, but don’t be afraid to mix in provolone or fontina for a deeper melt. Ricotta adds creaminess, but cottage cheese is a reliable backup if that’s what you have on hand.

This crockpot ravioli lasagna recipe is endlessly adaptable. Whether you’re feeding picky kids or tossing in leftover veggies, the slow cooker handles it all — just layer, relax, and enjoy.

How Long to Cook Crockpot Ravioli Lasagna Recipe

Timing is everything when it comes to this Crockpot Ravioli Lasagna Recipe. Undercook it, and the pasta stays chewy. Go too long, and you risk a mushy, overdone mess. The sweet spot? 4 hours on LOW.

Frozen ravioli cooks slowly and evenly, which makes it ideal for layering in a crockpot. Don’t use the HIGH setting — the cheese may scorch and the ravioli could fall apart. After 4 hours on LOW, the cheese melts perfectly, the sauce bubbles, and the ravioli softens just right.

If your slow cooker runs hot or if you’re using deeper layers, check it at 3.5 hours. Press a ravioli near the center with a spoon. If it’s tender and springy, you’re good to go. Then, let your crockpot ravioli lasagna rest with the lid off for about 15 minutes before serving — that short wait helps the layers firm up.

It’s just like how I treat my Shrimp Stew Recipe: with patience and respect for slow, even cooking.

What to Serve With Crockpot Ravioli Lasagna Recipe

You’ve nailed the main dish — now round it out. Since this Crockpot Ravioli Lasagna Recipe is rich, cheesy, and full of sauce, it pairs best with something crisp, green, or bread-based.

Start with a fresh salad.
A bowl of mixed greens with vinaigrette offers brightness. Arugula with lemon, spinach with cranberries, or romaine with cherry tomatoes — all cut through the richness of the lasagna.

Add garlic bread or toast.
Every slow-cooked Italian-style dish needs a good bread on the side. Toast thick slices with butter, garlic, and herbs. Use it to soak up the marinara pooling on your plate.

Serve with roasted vegetables.
Roasted broccoli, asparagus, or zucchini brings a nice charred edge and a touch of green. The crisp textures balance all that cheese and pasta in this crockpot ravioli lasagna recipe.

And if you’re going full Southern comfort, pair it with something cozy like Santa Fe Soup for a double dose of warmth.

This dish doesn’t need much to become a meal. A little bread, a lot of laughter, and the kind of sides that bring everything together — that’s how we do it around here.

How to Store, Freeze, and Reheat Crockpot Ravioli Lasagna Recipe

This Crockpot Ravioli Lasagna Recipe doesn’t just feed your people once — it keeps on giving. Whether you’re meal prepping or planning for leftovers, it stores and reheats like a dream.

Refrigerator:
Let the lasagna cool completely, then place it in an airtight container. Store in the fridge for up to 4 days. The flavor deepens overnight, and the texture stays surprisingly sturdy.

Freezer:
For longer storage, freeze individual portions. Wrap each slice in plastic wrap, then foil. Place in a freezer-safe container and freeze for up to 2 months. To prevent freezer burn, make sure everything is sealed tightly.

Reheating tips:
From the fridge, microwave on medium in 1-minute bursts until warmed through. For oven reheating, place it in a covered dish and bake at 350°F for 20–25 minutes. If reheating from frozen, bake at 350°F for 45–50 minutes, covered with foil until the center is hot.

Avoid high heat or microwaving straight from frozen — that leads to uneven heating. I use the same method for my Creamy Angel Chicken and Rice Casserole and it never fails.

Fun Variations of Crockpot Ravioli Lasagna Recipe

Once you master the basic Crockpot Ravioli Lasagna Recipe, you can riff on it to fit your mood, your crowd, or whatever’s in your pantry.

Meat lovers:
Add ground sausage, pepperoni, or bacon crumbles between the ravioli layers. This brings a smoky, savory edge to the dish. You can even stir in chopped meatballs like I do with my Cracked Out Chicken Penne Recipe.

Vegetarian version:
Skip the meat and use sautéed mushrooms, bell peppers, spinach, or zucchini between layers. Pair with a thick tomato basil sauce and extra mozzarella for richness.

Spicy twist:
Use hot Italian sausage and crushed red pepper flakes in the sauce. Want more heat? Toss in a chopped jalapeño or a few dashes of cayenne between the layers.

Extra cheesy:
Don’t stop at mozzarella. Blend it with provolone or fontina. Add ricotta or cottage cheese in every layer, and finish with a sprinkle of Parmesan and asiago on top before cooking.

This Crockpot Ravioli Lasagna Recipe is forgiving, flexible, and ready for your personal touch — whether that’s more heat, more cheese, or more greens.

FAQs

Can I use fresh ravioli instead of frozen in this Crockpot Ravioli Lasagna Recipe?

Yes, but adjust the cooking time. Fresh ravioli cooks faster than frozen, so reduce the crockpot time to 2.5 to 3 hours on LOW. Watch closely to prevent overcooking, as fresh pasta can turn mushy.

Do I need to cook the ravioli before adding it to the slow cooker?

No, and that’s the beauty of this Crockpot Ravioli Lasagna Recipe. You layer frozen ravioli straight into the crockpot — no boiling needed. It cooks perfectly in the sauce as it simmers on LOW for 4 hours.

How do I prevent my crockpot ravioli lasagna from becoming soggy?

Use frozen ravioli and a thick marinara sauce. Avoid thin or watery sauces and don’t cook past 4 hours on LOW. Let the lasagna rest for 10–15 minutes before serving to help the layers firm up.

Can I double this Crockpot Ravioli Lasagna Recipe in a larger crockpot?

Yes. Use an 8-quart slow cooker and increase cook time to 5 hours on LOW. Keep the layers balanced and avoid overstuffing. Check for doneness by testing ravioli in the center for tenderness.