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Crockpot Ravioli Lasagna

Crockpot ravioli lasagna is an Italian-American layered slow-cooker meal with tender ravioli, creamy ricotta, and bubbling mozzarella. Browned meat ragu simmers in the crock while you layer ravioli and cheeses for a melty, sliceable bake-like texture.
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Prep Time 15 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meat sauce
  • 1 lb ground beef or Italian sausage Brown until fully cooked, then drain excess grease.
  • 24 oz marinara sauce
  • 14.5 oz diced tomatoes Drain well before mixing.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Lasagna layers
  • 25 oz frozen or fresh cheese ravioli Use a single layer per stack to keep even cooking.
  • 1 cup ricotta cheese
  • 2 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 fresh basil for garnish Add after resting.

Equipment

  • 1 Dutch oven

Method
 

Make the meat sauce
  1. Mix browned ground beef or Italian sausage with marinara sauce, drained diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly combined. Taste once and adjust seasoning if needed.
Layer the lasagna in the slow cooker
  1. Spread a thin layer of the meat sauce in the bottom of the slow cooker to coat the base. This helps the ravioli steam-cook without sticking.
  2. Add a single layer of frozen or fresh cheese ravioli on top of the sauce, keeping pieces snug and flat. Avoid overlapping too much so the centers heat through.
  3. Dollop ricotta cheese over the ravioli and sprinkle with mozzarella and Parmesan. Aim for even coverage so every ravioli pocket gets cheese.
  4. Repeat layers of meat sauce, ravioli, ricotta, and cheese until all ingredients are used, finishing with a generous layer of cheese on top. Keep the final top layer thick for a melty finish.
Cook and rest
  1. Cook on LOW for 4–5 hours (or HIGH for 2–2.5 hours) until the ravioli is cooked through and the cheese is fully melted and bubbling at the edges. Check once in the final hour to confirm doneness.
  2. Let the crockpot ravioli lasagna rest for 10 minutes before serving. This sets the layers so it lifts more cleanly.
  3. Garnish with fresh basil right before serving. Sprinkle lightly over the hot top layer for a fresh finish.

Notes

Pro tip: drain the browned meat well and drain the diced tomatoes so the sauce stays thick enough to layer cleanly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave until hot throughout. Freezing is not recommended because ravioli can soften further after thawing. Dietary swap: use Italian sausage (or a leaner ground beef) to adjust fat level, or choose part-skim ricotta and reduced-fat mozzarella for a lighter version.