When the craving for lasagna strikes but time and energy are in short supply, this Crockpot Ravioli Lasagna swoops in to save the day. It combines all the cozy, cheesy, meaty goodness of traditional lasagna with the convenience of a slow cooker. Using frozen ravioli in place of lasagna noodles not only saves time, but it also adds a creamy, cheesy surprise to every bite. It’s a set-it-and-forget-it meal perfect for busy weeknights, lazy weekends, or anytime you want a warm, family-friendly dinner with minimal effort.
Whether you’re a busy parent, a student, or just someone who loves hearty, comforting meals, this recipe is bound to become a favorite in your home. Plus, it fills your kitchen with the most delicious aroma as it simmers away—almost like a hug in a pot.
Ingredients:
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1 tablespoon olive oil
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1 pound ground beef or Italian sausage
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1 small onion, diced
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3 cloves garlic, minced
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1 (24 oz) jar marinara or pasta sauce
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1 (14 oz) can diced tomatoes, drained
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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1 (25 oz) bag frozen cheese ravioli (do not thaw)
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2 cups shredded mozzarella cheese
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1 cup ricotta cheese (optional)
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½ cup grated Parmesan cheese
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Fresh parsley or basil, chopped (for garnish)
Prep Time:
15 minutes
Cook Time:
4–5 hours on LOW or 2–3 hours on HIGH
Total Time:
Approximately 5 hours
Instructions:
1. Prepare the meat sauce
In a large skillet over medium heat, heat the olive oil. Add diced onions and sauté for 2–3 minutes until softened. Add the garlic and cook for another minute. Then add the ground beef or sausage. Break it apart and cook until fully browned. Drain excess grease.
2. Add sauces and seasonings
To the cooked meat, stir in the marinara sauce, drained diced tomatoes, Italian seasoning, salt, and pepper. Let simmer for 5 minutes to blend the flavors.
3. Layer in the slow cooker
Grease the inside of the slow cooker lightly. Start by adding a spoonful of meat sauce to the bottom. Then layer frozen ravioli over the sauce (no need to thaw them). Add a layer of ricotta (if using), then sprinkle mozzarella and a bit of Parmesan. Repeat these layers—sauce, ravioli, cheese—until all ingredients are used, finishing with sauce and a generous layer of mozzarella and Parmesan on top.
4. Cook low and slow
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the ravioli is tender and the cheese is melted and bubbly. Avoid overcooking, as the pasta can become too soft.
5. Let it rest
Turn off the slow cooker and allow the lasagna to rest for 10–15 minutes before serving. This helps the layers set and makes it easier to serve.
6. Garnish and serve
Top with freshly chopped parsley or basil and an extra sprinkle of Parmesan if desired. Serve with garlic bread or a side salad for a complete meal.
This Crockpot Ravioli Lasagna is the epitome of effortless comfort food. With just a few pantry staples and minimal prep, you get a satisfying, cheesy, and hearty dinner that tastes like it took hours to make—because it did, just not by you! It’s perfect for feeding a crowd, meal prepping for the week, or simply indulging in a warm, cheesy bowl of goodness. Once you try it, don’t be surprised if it becomes your go-to recipe on cold nights or whenever you need a quick win in the kitchen.
So go ahead—grab your crockpot, layer it up, and let the slow cooker do the magic. Your family (and your taste buds) will thank you!