This Ravioli Lasagna has all the cheesy comfort of classic homemade lasagna with a fraction of the prep for an easy, hearty dinner the whole family will love. Frozen ravioli is the shortcut that makes lasagna easier than ever. Just layer it with savory meat sauce and plenty of cheese, set the slow cooker, and come back to a bubbling, cheesy meal.
Serve with breadsticks, Caesar salad, and roasted broccoli for the perfect meal.
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Holly’s Recipe Highlights: Ravioli Lasagna
- Flavor: Rich and savory with hearty Italian-seasoned meat, tangy marinara, tender cheese ravioli, and plenty of gooey mozzarella and Parmesan.
- Why Make It: Frozen ravioli replaces both the lasagna noodles and ricotta filling, keeping prep simple and delicious.
- Tools: A skillet and 6-quart slow cooker.
Total Time: 3 Hrs 50 Mins (15 Mins Prep) Servings: 8 Cooking Method: Slow Cooker
- Total Time:
- 3 hrs 50 mins
- Serves:
- 8 servings
- Rating:
- 5.0/5
Ingredient Notes
- Ground Beef: Lean ground beef keeps the sauce hearty without making it greasy. Italian sausage is a flavorful alternative and can be mild or spicy, depending on your preference.
- Marinara Sauce: Choose a jarred sauce that tastes good on its own since it provides most of the tomato flavor in the dish. Or replace it with an easy homemade marinara.
- Diced Tomatoes: Drain the tomatoes well to prevent the slow cooker lasagna from becoming watery. Use petite diced tomatoes for a finer texture in the sauce.
- Frozen Cheese Ravioli: Add the ravioli straight from the freezer. There’s no need to thaw it first. Try spinach and cheese ravioli for another delicious option.
- Mozzarella Cheese: Pre-shredded mozzarella is a convenient time-saver and melts well in this recipe. For the richest, creamiest melt, use whole-milk mozzarella.
How to Make Crockpot Ravioli Lasagna
- Prepare the sauce and simmer. Add to the slow cooker.
- Top the sauce with ravioli.
- Top with a layer of mozzarella.
- Sprinkle with Parmesan. Cover and cook (full recipe below).
Prefer to use the oven? Try my oven-baked ravioli lasagna.
Ravioli Lasagna Tips
- Reduce Excess Moisture: Place a double layer of paper towel under the lid to absorb condensation and prevent excess moisture.
- Check for Doneness: Start checking around 3 hours, as slow cookers vary and overcooking can make the ravioli too soft.
- Let It Rest: Allow the finished lasagna to rest uncovered for 15 to 20 minutes before serving. This gives the sauce time to thicken and makes the layers easier to scoop and serve.
Store, Freeze, Reheat
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- To reheat, cover with foil and bake at 350°F for 25 to 35 minutes, or until heated through. Remove the foil during the last 5 to 10 minutes to let the cheese become bubbly again.
More Easy Lasagna-Inspired Dinners
Did you enjoy this Crockpot Ravioli Lasagna? Leave a comment and rating below.
Crockpot Ravioli Lasagna
Ravioli lasagna layers frozen cheese ravioli with zesty meat sauce, mozzarella, and Parmesan for an easy slow cooker spin on classic lasagna.
Equipment
Ingredients
- 1 pound lean ground beef or Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce or pasta sauce
- 14.5 ounces canned diced tomatoes drained
- 1½ teaspoons Italian seasoning
- salt and pepper to taste
- 25 ounces frozen cheese ravioli do not thaw
- 2½ cups shredded mozzarella cheese divided
- ¼ cup shredded Parmesan cheese
Instructions
- In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
- Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.
- Spray the inside of a 6 qt crock pot with cooking spray.
- Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with Parmesan cheese.
- Cover and cook on low for 3 to 4 hours.
- Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.
To absorb excess moisture, place a double layer of paper towel over the top of the slow cooker, ensuring it doesn't touch the cheese.
Video
Notes
- Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
- Check It Early: Slow cookers can vary; check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
- To Bake Ravioli Lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F, covered for 30 minutes. Uncover and bake for an additional 15 minutes.
- Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 550 | Carbohydrates: 46g | Protein: 35g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 1336mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 699IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 12mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Pasta, Slow Cooker
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
So simple quick and easy !!
Sooo full of flavor and very hearty. I served Caesar salad and fresh baked bread sticks.
Definitely at the top of the list of Keepers
Can I use a smaller round crock pot for two people ?
You can halve the recipe for a smaller crockpot. You may need to create more layers with the ravioli to make it all fit. You will also want to watch the cooking time to ensure that it is heated through before serving. I would love to hear how it turns out.
I use Italian sausage and either cheese or spinach with cheese ravioli.
This was quick and easy to make and SO delicious! I used ground beef and didn’t change a thing. My husband raved about it with every bite and said this recipe was a keeper. I absolutely agree!
My husband and 14-year-old son love this! I’ve made it twice now. I did do a little modification the second time because it seemed to need a bit more seasoning when I made it the first time. I used sweet Italian sausage, doubled the garlic, and doubled the Italian seasoning and it was perfect for us. I also chose to bake it. Great recipe that I will keep for years! Thank you!
I love lasagna and this is a super easy variation that is just as good! Thank you so much for the recipe!
The marinara or pasta sauce comes in 600ml jars. Is that enough or do you need to purchase another jar to make up the 710ml in the recipe
In the US many brands of pasta sauce is sold in 24 oz jars, however in Canada they’re a bit smaller. I prefer my pasta a bit more on the saucy side so, while it would work with about ½ cup less, I would prefer to add an extra ½ cup of pasta sauce, tomato sauce, or crushed tomatoes. I hope that helps, let us know how it goes!
I am making this tomorrow and wanting to know if I can use fresh refrigerated ravioli as opposed to frozen ..
Thanks
Randy
You can either freeze the ravioli tonight or reduce the cooking time if using thawed/fresh ravioli.
I have made this several times and it never disappoints! It’s easy to make and delicious!
Thanks so much for this! I’m always looking for slow cooker recipes fot potlucks and I look forward to sharing this one with the group.
I drained the diced tomatoes really well and pureed them for the tomato chunk adverse diners. Worked so well.
Thx for the tip about paper towels under the cooker lid. I questioned whether browned edges was a good thing. ???. I went for it, and yes indeed! We all need extra-browned crispy edges in our ravioli lasagnas!!
Thank you for sharing this recipe. I purchased ravioli to try it.
Do you have a substitute suggestion for the canned tomatoes for a family member who prefers no pieces of tomatoes?
I considered draining the chunks and pureeing before adding. Another jar of marinara was another option but kind of pricey (Rao’s brand is all I have.).
You can add crushed tomatoes in place or leave them out. If using crushed, I would recommend 8oz in place.
This Slow Cooker Ravioli Lasagna is amazing! Very easy to make, and my kitchen smelled amazing! Using paper towels to absorb the moisture made a huge difference with having those crispy edges! I used Italian sausage instead of ground beef to make the dish, and I served it with salad and garlic bread! Both my sister and I are looking forward to leftovers! Thank you for sharing, Ms. Holly
made this tonight…was so easy and turned out fabulous. next step is the lasagna soup.
wow I made the ravioli lasagna….it was absolutely banging…..deffo a keeper for me…..I followed the instructions completely an did not deviate it was very easy thankyou so much…everyone loved it….
This was absolutely delicious and so incredibly simple to prepare. My husband and I loved it, and are looking forward to leftovers for lunch tomorrow. I’m going to freeze extra servings for future lunches or an easy dinner.
so good ,and easy. it’s even better the next day!