Save This crockpot ravioli lasagna is my answer to craving real lasagna on a weeknight without fussing over pasta sheets or simmering sauce for hours. It layers pillowy cheese ravioli, creamy ricotta, and gooey cheese in a slow cooker for an Italian-inspired comfort meal my whole family cheers for. Just set it and forget it—your kitchen will smell amazing, and you’ll barely have dishes to wash.
I made this on a snowy Saturday when we needed a cozy meal but I was short on time. My kids inhaled it and now even request it as their birthday dinner.
Ingredients
- Frozen cheese ravioli: these are the star shortcut look for quality brands in the freezer section and check for plumpness and minimal ice crystals
- Marinara sauce: opt for a robust jarred sauce or homemade if you have some in the freezer thicker sauces hold up best in the slow cooker
- Ricotta cheese: creamy and mild this creates that classic lasagna layer whole milk ricotta makes it extra rich
- Shredded mozzarella cheese: for melting and stretch choose a fresh bag and check that the shreds are firm and not too clumpy
- Grated Parmesan cheese: for sharp flavor and a golden top buy a wedge and grate fresh for best taste
- Dried Italian seasoning: brings depth and classic herby flavor
- Garlic powder: adds a mellow garlic kick without overpowering
- Salt and pepper: measure to your taste freshly cracked pepper gives best results
Instructions
- Prepare Ricotta Mix:
- In a large bowl combine the ricotta cheese dried Italian seasoning garlic powder salt and pepper Stir until everything is evenly distributed and the mixture looks fluffy and creamy
- Sauce the Bottom:
- Spoon a thin layer of marinara sauce onto the bottom of your crockpot This prevents sticking and starts building up the flavor foundation
- Create First Layer:
- Lay half of the frozen ravioli over the marinara sauce making sure the pasta covers the surface evenly Spread half of the ricotta mixture gently over the ravioli then sprinkle with a third of the shredded mozzarella
- Build Second Layer:
- Add the remaining ravioli followed by the rest of the ricotta mixture Pour the remaining marinara sauce evenly over everything and gently spread it to the corners Finish this layer with the remaining mozzarella cheese and all of the grated Parmesan
- Slow Cook to Perfection:
- Set your crockpot to low and cover Cook for four hours The cheese should be melted and bubbly and the sauce should be hot throughout If you like a slightly firmer top you can remove the lid for the last ten minutes of cooking
Save Ricotta is my favorite ingredient here Its richness transforms every layer into luscious goodness and I still remember my dad sneaking spoonfuls when he thought no one was looking The smell of this dish always brings me back to that happy chaos
Storage Tips
Leftover ravioli lasagna stores well in an airtight container in the fridge for up to four days For even slices let the casserole cool before cutting. To reheat individual portions microwave on medium power with a splash of water so the pasta stays soft. For longer storage freeze cut portions wrapped in foil and placed in freezer bags It reheats beautifully for an easy night later.
Ingredient Substitutions
If you cannot find cheese ravioli use spinach ravioli for extra greens or swap in a beef ravioli for a heartier dish. No ricotta Try cottage cheese for a lighter texture. Taste your marinara before using Some jarred sauces are sweeter so you may want to add a dash of red pepper flakes for heat.
Serving Suggestions
Serve generous scoops with crisp garlic bread and a simple green salad to balance the meal. For extra flavor sprinkle fresh basil or parsley over the top just before serving. Round out the meal with roasted vegetables if you want even more color and nutrition.
Save This crockpot ravioli lasagna brings all the comfort of classic lasagna with hardly any effort. Make it once and you’ll keep it in your cozy dinner rotation!
Recipe FAQ
- → Can I use fresh ravioli instead of frozen?
Fresh ravioli can be used, but cooking times may be shorter since they cook faster than frozen. Keep an eye on the cheese melting and sauce bubbling for doneness.
- → Which marinara sauce works best?
Choose a thick, flavorful marinara—homemade or store-bought. Rich, well-seasoned sauces add depth and prevent sogginess.
- → How can I add more vegetables?
Sautéed spinach, mushrooms, or zucchini can be layered with the ravioli for added nutrition and flavor complexity.
- → Can this be made ahead of time?
Absolutely. Assemble the layers in the crockpot insert, cover, and refrigerate up to 24 hours before cooking as directed.
- → Is it possible to make this gluten-free?
To keep the dish gluten-free, use certified gluten-free ravioli and double-check sauce labels for any gluten-containing ingredients.