I never expected a dump-and-go ravioli lasagna to come out this cheesy, saucy, and layered like it took all afternoon. One bite and it’s clear why this crockpot dinner disappears so fast.

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I’m obsessed with this Crockpot Ravioli Lasagna because it tastes like I did way more than I actually did. The frozen cheese ravioli turns tender and saucy, the marinara sauce gets all rich and clingy, and every bite is loaded with that messy, cheesy lasagna vibe I crave on a busy night.

And honestly? I love a dinner that feels big and satisfying without making my kitchen look wrecked.

But this one still gives me those bold, saucy, cheesy layers that make everyone hover around the slow cooker. No fuss.

Just straight-up comfort food that disappears fast at my table.

Ingredients

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Frozen cheese ravioli does the heavy lifting, so dinner feels almost too easy.
Marinara brings that cozy red-sauce vibe everyone expects from lasagna night.
Ricotta makes it creamy and soft, like the best middle layer.
Mozzarella gives you those stretchy, melty bites you’ll absolutely want.
Parmesan adds salty, nutty flavor without trying too hard.
Italian seasoning makes the whole crockpot smell like Sunday dinner.
Garlic powder keeps things savory, simple, and weeknight-friendly.
Salt and pepper wake everything up, because bland cheese is sad.
Basil adds fresh little pops, or dried works when life’s busy.
Cooking spray or olive oil helps keep stuck-on cheese drama away.
Optional meat makes it heartier, especially if you’re feeding hungry people.
Basically, it’s lazy lasagna with maximum comfort and minimal fuss.
Plus, leftovers reheat like a cheesy little gift to yourself.

Ingredient Quantities

1 (25 ounce) package frozen cheese ravioli

3 cups (24 ounces) marinara sauce

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Nonstick cooking spray or 1 tablespoon olive oil for the slow cooker

Optional: 1/2 pound cooked ground beef or Italian sausage, drained

How to Make this

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1. Spray the slow cooker with nonstick cooking spray or brush with 1 tablespoon olive oil.

2. In a medium bowl combine 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; stir until smooth.

3. Spread about 1 cup marinara sauce evenly on the bottom of the slow cooker.

4. Place half of the frozen cheese ravioli in a single layer over the sauce.

5. Spoon half of the ricotta mixture over the ravioli and spread gently.

6. If using cooked ground beef or Italian sausage add half of the meat now and then pour 1 cup marinara sauce over the layer.

7. Repeat with the remaining ravioli, ricotta mixture, optional meat, and the remaining 1 cup marinara sauce to form a second layer.

8. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top.

9. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until ravioli are tender and casserole is hot throughout.

10. Turn off the slow cooker, let rest for 5 to 10 minutes, then garnish with additional chopped fresh basil if desired and serve.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Medium mixing bowl
3. Rubber spatula or wooden spoon
4. Measuring cups and spoons
5. Cheese grater
6. Can opener (if using jarred marinara)
7. Serving spatula or large spoon
8. Cutting board and chef knife (for chopping fresh basil and meat)

FAQ

How long do I cook it in the slow cooker and on what setting? Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until ravioli are tender and cheese is melted. Check at the lower end to avoid overcooking.

Can I use fresh or refrigerated ravioli instead of frozen? Yes. Fresh or refrigerated ravioli will cook faster; start checking for doneness after about 1 to 1.5 hours on LOW or 30 to 45 minutes on HIGH.

Can I add cooked meat or vegetables? Yes. Stir in up to 1/2 pound cooked ground beef or Italian sausage, or 1 to 2 cups sautéed vegetables, before layering. Make sure meat is cooked and vegetables are softened so they finish with the ravioli.

Is this recipe freezer friendly? You can assemble in a freezer safe container without cooking, freeze, then thaw in the refrigerator overnight before slow cooking. Cook time may increase slightly from a cold state.

How do I prevent the bottom from sticking? Spray the slow cooker with nonstick cooking spray or coat it with 1 tablespoon olive oil and avoid peeking too often. Using a liner also works well.

Can I swap cheeses or seasonings? Yes. Substitute part of the ricotta with cottage cheese, use provolone or fontina for different melt and flavor, and adjust Italian seasoning and garlic powder to taste.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe Substitutions and Variations

Frozen cheese ravioli: use fresh cheese ravioli, frozen spinach and ricotta ravioli, or no-ravioli swap with 9 to 12 lasagna noodles broken to fit the slow cooker
Ricotta cheese: substitute cottage cheese (blended smooth for creaminess), mascarpone for extra richness, or plain Greek yogurt for a tangy lighter option
Shredded mozzarella: use provolone, fontina, or a blend of cheddar and Monterey Jack for a different melt and flavor
Optional cooked ground beef or Italian sausage: replace with cooked Italian turkey sausage, crumbled cooked plant based ground meat, or sautéed mushrooms and lentils for a vegetarian protein boost

Pro Tips

1. Let the slow cooker come to temperature first by warming the bottom with a thin layer of sauce for 10 minutes before adding layers. This helps prevent the frozen ravioli from shocking the pot and promotes more even cooking.

2. If you like a little texture contrast, stir 1/2 cup of shredded mozzarella into the ricotta mixture and reserve the rest for the top. The mixed-in cheese melts into the filling while the top layer browns and bubbles more pleasingly.

3. For a saucier result, gently toss the frozen ravioli in a few tablespoons of marinara before layering. It helps each piece cook more evenly and reduces the chance of dry spots without watering down flavor.

4. If using meat, heat and season it well beforehand and drain excess fat. Adding pre-cooked, well-seasoned meat avoids undercooked centers and keeps the casserole from becoming greasy.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I never expected a dump-and-go ravioli lasagna to come out this cheesy, saucy, and layered like it took all afternoon. One bite and it’s clear why this crockpot dinner disappears so fast.

Servings

servings

Calories

536

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Medium mixing bowl
3. Rubber spatula or wooden spoon
4. Measuring cups and spoons
5. Cheese grater
6. Can opener (if using jarred marinara)
7. Serving spatula or large spoon
8. Cutting board and chef knife (for chopping fresh basil and meat)

Ingredients

1 (25 ounce) package frozen cheese ravioli
3 cups (24 ounces) marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
Nonstick cooking spray or 1 tablespoon olive oil for the slow cooker
Optional: 1/2 pound cooked ground beef or Italian sausage, drained

Directions

Spray the slow cooker with nonstick cooking spray or brush with 1 tablespoon olive oil.
In a medium bowl combine 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; stir until smooth.
Spread about 1 cup marinara sauce evenly on the bottom of the slow cooker.
Place half of the frozen cheese ravioli in a single layer over the sauce.
Spoon half of the ricotta mixture over the ravioli and spread gently.
If using cooked ground beef or Italian sausage add half of the meat now and then pour 1 cup marinara sauce over the layer.
Repeat with the remaining ravioli, ricotta mixture, optional meat, and the remaining 1 cup marinara sauce to form a second layer.
Sprinkle the remaining 1 cup shredded mozzarella evenly over the top.
Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until ravioli are tender and casserole is hot throughout.
Turn off the slow cooker, let rest for 5 to 10 minutes, then garnish with additional chopped fresh basil if desired and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.