Here’s a delicious Crockpot Ravioli Lasagna—all the flavors of traditional lasagna but much easier and hands-off
Ingredients (Serves 4–6)
- 1 package (about 20–25) frozen cheese ravioli
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1–2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: cooked ground beef or Italian sausage, fresh basil for garnish
Instructions
1. Prep the Crockpot
- Lightly spray the slow cooker with cooking spray
2. Layer the Lasagna
- Spread ½ cup marinara sauce on the bottom of the crockpot
- Add a layer of frozen ravioli
- Spoon dollops of ricotta over ravioli
- Sprinkle with mozzarella, Parmesan, and a pinch of Italian seasoning
- Repeat layers until ingredients are used, ending with mozzarella on top
- Pour remaining sauce over the top layer
3. Cook
- Cover and cook on low for 3–4 hours
- Or high for 1.5–2 hours
- Check occasionally to make sure ravioli isn’t sticking and is heated through
4. Serve
- Garnish with fresh basil if desired
- Serve hot with a side salad or garlic bread
Pro Tips
- Use frozen ravioli straight from the package—no need to thaw
- Don’t lift the lid too often—the crockpot loses heat
- For meat lovers, layer cooked ground beef or sausage between layers
- Adjust cheese amounts to taste; extra mozzarella makes it gooier
Variations
- Veggie version: Add spinach, mushrooms, or zucchini between layers
- Spicy: Add red pepper flakes to the sauce
- Creamy: Mix ricotta with a bit of cream for richer layers
- Mini Crockpots: Perfect for single servings—adjust cooking time accordingly