When the chill sets in and all you want is something warm, hearty, and soul-satisfying, this Crockpot Ravioli Lasagna answers the call. It’s one of those recipes that brings the whole family running to the table, thanks to its gooey cheese, savory sauce, and the deep comfort of slow-cooked pasta layers.
I first tasted a variation of this dish at my nonna’s house in upstate New York, where Italian roots met American convenience. She loved experimenting with classic recipes to make weeknight meals easier, and this was one of her gems. It combines all the rich, layered goodness of traditional lasagna with the ease of frozen ravioli and the hands-off magic of a crockpot. Trust me—it’s a game-changer.
Why You’ll Love Crockpot Ravioli Lasagna
- Easy to make: Just layer, set, and forget.
- Fewer ingredients, same big flavor: Uses frozen ravioli instead of noodles and ricotta.
- Kid-friendly: Melty cheese and saucy pasta are a hit with even the pickiest eaters.
- Great for leftovers: Even tastier the next day.
- Freezer-friendly: Make a double batch and save some for a rainy day.
Ingredients (Serves 6)
- 1 (25 oz) bag of frozen cheese ravioli (or your favorite variety)
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional for extra creaminess)
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
- Olive oil, for sautéing
Instructions
1. Brown the Meat
In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until soft. Add the ground beef and cook until browned. Season with salt, pepper, oregano, and basil. Drain any excess fat.
2. Layer the Ingredients
Grease your crockpot with nonstick spray. Start with a thin layer of marinara sauce on the bottom. Add a layer of frozen ravioli (no need to thaw), then some of the meat mixture, a dollop of ricotta (if using), and a sprinkle of mozzarella and Parmesan. Repeat the layers, ending with sauce and cheese on top.
3. Slow Cook
Cover and cook on low for 4 hours or high for 2½ hours. The cheese should be fully melted and bubbly.
4. Let It Set
Turn off the crockpot and let the lasagna sit uncovered for 10–15 minutes to firm up slightly. This helps it slice cleanly.
5. Serve and Garnish
Scoop out hearty portions and top with fresh basil or parsley. Serve with garlic bread and a simple salad.
Make It Your Own
- Spicy twist: Use hot Italian sausage or add a pinch of red pepper flakes.
- Vegetarian version: Swap meat for sautéed spinach and mushrooms.
- Creamy boost: Add a béchamel layer or extra ricotta between layers.
Storage and Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble the lasagna in a disposable foil pan and freeze before cooking. When ready to cook, thaw overnight and follow the slow cooker directions.
Serving Suggestions
Pair this indulgent Crockpot Ravioli Lasagna with:
- A crisp Caesar or arugula salad
- Roasted seasonal vegetables
- Crusty garlic bread or cheesy pull-apart rolls
- A glass of red wine like Chianti or a sparkling soda for the kiddos
Tips from My Kitchen
- Don’t over-layer: Two to three layers max keeps things melty, not mushy.
- Cheese, cheese, cheese: Don’t skimp! This dish loves mozzarella and Parm.
- Low and slow: Cooking on low yields the best texture, especially with cheese.
Readers’ Favorite Additions
- Spinach or kale between layers
- Fresh mozzarella slices on top
- A splash of red wine in the meat sauce
Final Thoughts
There’s something incredibly satisfying about a meal that practically cooks itself while you go about your day. This Crockpot Ravioli Lasagna is a go-to in my kitchen during the colder months—filling, flavorful, and oh-so-easy. It’s also a great way to introduce little ones to the joys of Italian comfort food with a modern twist.