Crockpot Ravioli Lasagna is like all your favorite Italian flavors rolled into one easy, set-it-and-forget-it meal. Layers of cheesy, saucy goodness come together with tender ravioli and comforting spices, all cooked slowly to bring out the best in every bite. It’s a wonderful dish that feels homemade but without all the fuss.
I love making this when I want dinner waiting for me after a busy day. Just toss everything into the crockpot, and the slow cooker does all the work while filling the house with that amazing tomato and cheese aroma. For a little extra touch, I like adding some fresh basil or a sprinkle of parmesan right before serving—it really lifts the flavors.
Serving this casserole with a simple side salad or some garlic bread makes it feel like a real Italian feast. It’s a crowd-pleaser that’s perfect for family dinners or potlucks. I always find that everyone asks for seconds because it’s so comforting and cheesy in the best way. Plus, clean-up is a breeze since it’s all done in one pot!
Key Ingredients & Substitutions
Ground Beef: This adds heartiness and flavor. For a lighter option, try ground turkey or chicken, or use plant-based crumbles for a vegetarian twist.
Frozen Cheese Ravioli: The star of the dish! You can swap for spinach or mushroom ravioli, or even use fresh pasta if you prefer. Just adjust cooking time accordingly.
Cheese: Mozzarella and Parmesan make it cheesy and gooey. Ricotta adds creaminess but is optional. Cottage cheese is a good ricotta substitute for a lighter touch.
Marinara Sauce: Use your favorite jarred sauce or homemade. If you like a spicier kick, add crushed red pepper or switch to a meat sauce.
How Do I Layer the Crockpot Ravioli Lasagna Without It Getting Mushy?
Layering is key to keep distinct textures in this slow cooker dish. Here’s how to get it right:
- Start with a thin sauce layer to prevent sticking and to keep ravioli from sitting in too much liquid.
- Lay ravioli mostly in one layer; overlapping a little is fine but packed tightly can slow cooking.
- Add dollops of ricotta or cottage cheese evenly to avoid clumps.
- Sprinkle shredded mozzarella and Parmesan on every layer to help bind and create that cheesy goodness.
- Repeat layers but finish with cheese on top to get that nice melted layer.
After cooking, let it rest for 10 minutes. This settles the sauce so the layers hold better and the dish isn’t watery when you serve.
Equipment You’ll Need
- Skillet – I like using it to cook the ground beef; it’s quick and easy to brown and drain.
- Crockpot – The main tool for slow cooking, creating those tasty layered flavors without oven time.
- Measuring spoons and cups – Help you add the seasonings and cheeses just right.
- Spoon or spatula – For spreading sauces and layering ingredients evenly.
- Serving spoon – Makes dishing out easy and neat portions.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter meal.
- Switch to spinach or mushroom ravioli for a veggie-packed dish.
- Add a sprinkle of crushed red pepper flakes to spice things up.
- Mix in chopped fresh basil or parsley for an herby boost right before serving.
Crockpot Ravioli Lasagna
Ingredients You’ll Need:
- 1 pound ground beef
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 package (25 oz) frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional for extra creaminess)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or dried basil and oregano)
- Salt and pepper, to taste
- Fresh basil or dried parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and layering, and then 3-4 hours cooking on LOW in your crockpot. If you’re short on time, you can cook it on HIGH for 1.5 to 2 hours instead. After cooking, it’s best to let it rest for about 10 minutes before serving.
Step-by-Step Instructions:
1. Cook the Ground Beef:
Heat a skillet over medium heat and cook the ground beef until it’s browned and no longer pink. Break it apart into small crumbles while cooking. Drain any grease to keep it from getting too oily.
2. Mix the Sauce:
Add the marinara sauce, garlic powder, Italian seasoning, salt, and pepper to the skillet with the cooked beef. Stir everything together and let it simmer for about 5 minutes so the flavors blend nicely.
3. Prepare the Crockpot:
Spray the inside of your crockpot with nonstick spray. This will help prevent the layers from sticking as it cooks.
4. Layer the Lasagna:
Spoon a thin layer of the meat sauce into the bottom of the crockpot. Next, place a mostly single layer of frozen ravioli over the sauce. Add spoonfuls of ricotta cheese (if using) evenly over the ravioli, then sprinkle with shredded mozzarella and Parmesan cheese.
Keep repeating these layers—meat sauce, ravioli, ricotta (optional), mozzarella, and Parmesan—until all ingredients are used. Finish with a final layer of cheese on top.
5. Cook and Serve:
Cover the crockpot and cook on LOW for 3-4 hours, or on HIGH for 1.5 to 2 hours, until the ravioli are cooked through and the cheese is melted and bubbly. Carefully remove the lid and let the lasagna sit for 10 minutes to help it set before serving.
Garnish with fresh basil or dried parsley if you like, and serve warm for a comforting meal.
Can I Use Fresh Ravioli Instead of Frozen?
Yes! If using fresh ravioli, reduce the cooking time slightly—start checking for doneness around 2 to 2.5 hours on LOW, as fresh pasta cooks faster than frozen.
Can I Make This Vegetarian?
Absolutely! Swap out ground beef for plant-based meat alternatives or add extra veggies like mushrooms, zucchini, or spinach. Use a marinara sauce without meat to keep it fully vegetarian.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of marinara if needed to keep it moist.
Can I Assemble the Dish the Night Before?
Yes, you can assemble your layers in the crockpot insert and refrigerate overnight. Just cover it well and cook it the next day as directed, adding extra cooking time if still cold when you start.