I wrote up my Crockpot Ravioli Lasagna as a clever entry in Crockpot Dump Dinner Recipes that stacks frozen ravioli, sauce and cheese and slow cooks into layered lasagna with almost no prep.

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I never thought a skillet-free lasagna could actually make me stop and stare, but this Crockpot Ravioli Lasagna did. It’s the kind of dump-and-go idea I keep coming back to when I don’t feel like fussing, and the way frozen cheese ravioli and ricotta cheese somehow layer into something almost ridiculous is weirdly satisfying.

If you like trying new Slow Cooker Quick Meals or you scroll through Crockpot Dump Dinner Recipes for shortcuts, this one sneaks up on you. It looks too simple to be impressive, yet every time it comes out melty and kind of triumphant, and I sort of love that.

Ingredients

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Frozen cheese ravioli: starchy carbs and protein, cozy and filling, real comfort.
Marinara sauce: tomato based, vitamins and lycopene, adds tang and bright acidity.
Ground beef or Italian sausage: hearty protein, adds savory fat and big flavor its satisfying.
Ricotta cheese: creamy, mild, good source of protein and calcium, softer texture.
Mozzarella: melty cheese comfort, mostly fat and protein, stretches deliciously when melted.
Parmesan: salty umami punch, little goes far, adds depth and savory sharpness.
Onion and garlic: aromatics add sweetness and bite, small health benefits and flavor.
Fresh basil: bright herbal lift, few calories, brings fresh aroma and color.

Ingredient Quantities

24 oz frozen cheese ravioli (about 1.5 lb)

24 oz jar marinara sauce (about 3 cups)

1 pound ground beef or Italian sausage

1 small onion, finely chopped

2 cloves garlic, minced

15 oz ricotta cheese (1 container)

1 large egg

2 cups shredded mozzarella, divided

1/2 cup grated Parmesan, divided

1 tsp Italian seasoning

1/2 tsp salt, plus more to taste

1/4 tsp black pepper, plus more to taste

2 tbsp olive oil

1/4 cup chopped fresh basil or parsley, optional

1/4 tsp crushed red pepper flakes, optional

How to Make this

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1. Spray the crockpot lightly with nonstick spray or rub with a little olive oil, chop the onion and mince the garlic, and set out the frozen ravioli and other ingredients so they’re ready.

2. Heat 2 tablespoons olive oil in a skillet over medium heat, add the chopped onion and cook till soft (2 to 3 minutes), add the garlic and stir 30 seconds, then add 1 pound ground beef or Italian sausage; break it up and brown until no pink remains, seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning as it cooks. Drain excess fat.

3. Pour the 24 ounce jar of marinara into the browned meat, stir and let simmer a minute to combine flavors, then remove from heat.

4. In a bowl mix the 15 ounce ricotta with 1 large egg, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, and a pinch of extra salt and pepper to taste; stir in the optional 1/4 cup chopped basil or parsley and 1/4 teaspoon crushed red pepper flakes if using.

5. Spoon a thin layer of the meat sauce on the bottom of the crockpot so the ravioli won’t stick, then add a single even layer of frozen ravioli over the sauce.

6. Spoon about half the meat sauce over the ravioli, dollop half the ricotta mixture in spoonfuls, then sprinkle with about 1/2 cup shredded mozzarella and 1/8 cup grated Parmesan; repeat with another layer of ravioli, the remaining meat sauce, the rest of the ricotta mixture, and the remaining cheeses on top.

7. Cover and cook on low for 3 to 4 hours or on high for 1 and a half to 2 hours; check around 3 hours on low to avoid mushy ravioli, and resist stirring during cooking so layers stay intact.

8. Turn off the crockpot and let the lasagna sit 10 to 15 minutes so it firms up, then garnish with the remaining chopped basil or parsley, extra Parmesan and a pinch of crushed red pepper if you like, slice and serve warm.

Equipment Needed

1. Crockpot or slow cooker, about 5 to 6 quart, with lid
2. Large skillet (12 inch-ish) for browning the meat
3. Cutting board
4. Chef’s knife, sharp, for onion and herbs
5. Mixing bowls — one large for the ricotta mix and a medium one for sauce/meat
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula for stirring and spreading sauce
8. Slotted spoon or tongs (to remove/drain the meat) and a small spoon or scoop to dollop the ricotta

FAQ

Do I need to thaw the frozen ravioli before using it?

No, you can layer the ravioli straight from the freezer. They cook fine in the sauce. If your sauce looks a little thin add a splash more, and check early so the pasta doesn’t get mushy.

How long should I cook it in the crockpot and what setting?

Cook on low for 3-4 hours or on high for about 1.5-2 hours. Start checking near the minimum time, every slow cooker runs a bit different. It’s done when ravioli are tender and sauce is bubbly.

Can I skip the meat or use something else?

Yep. Swap ground beef/sausage for turkey, chicken, or a plant based crumble, or omit meat for vegetarian and add mushrooms, spinach, or extra veggies. If you use raw sausage or beef brown it with onion and garlic first, drain excess fat, then mix into the sauce.

Should I stir the lasagna while it’s cooking to mix layers?

Try not to stir once it’s layered, you’ll tear the ravioli. Just assemble with sauce, meat, dollops of ricotta mix and cheese layers, cover and cook. After it’s done let it rest 10 minutes so it sets before scooping.

Can I make this ahead, refrigerate or freeze it?

Yes. Assemble and refrigerate up to 24 hours before cooking. To freeze, assemble and freeze in an oven or crockpot safe dish, thaw overnight before cooking or add extra cook time if still frozen. Leftovers keep 3-4 days in the fridge, reheat in microwave or oven.

Why did my lasagna turn out watery or gummy and how do I fix that?

Watery results come from too much sauce or low fat cheeses and overcooking. Use full fat ricotta if you can, don’t overload sauce, and don’t overcook. If it’s watery after cooking, drain a little off and bake or broil a few minutes to evaporate extra moisture, then let rest so it firms up.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe Substitutions and Variations

Frozen cheese ravioli: swap with fresh ravioli or no-boil lasagna noodles cut to fit, theyll work fine but noodles may need a little extra sauce.
Ground beef or Italian sausage: use ground turkey or chicken for a leaner version, or plant-based crumbles if you want it vegetarian.
Ricotta cheese: substitute with blended cottage cheese (1:1) for a similar texture, or mascarpone if you want it richer, or firm tofu ricotta for dairy-free.
Egg (binder): replace with 1/4 cup plain yogurt, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) to keep it egg-free.

Pro Tips

– Brown the meat good and drain it well, then taste before you add extra salt because the cheeses and sauce can make it salty fast, dont overdo it.

– To avoid mushy ravioli cook a bit less than you think, check early on low heat around 2 to 2.5 hours, and try not to stir while it cooks so the layers stay intact.

– Make the ricotta smoother by whipping it with the egg and a tablespoon of milk or cream, and if the ricotta seems watery let it sit in a fine strainer or cheesecloth for 10 minutes to firm up.

– If you want a browned, bubbly top transfer the finished crockpot pan to the oven under the broiler for 2 to 4 minutes or use a kitchen torch, it really adds texture and looks way better.

– Boost the sauce flavor with a teaspoon of tomato paste while it simmers and a splash of balsamic or a pinch of sugar to round acidity, and for leftovers reheat covered in a 350 F oven so it heats evenly without drying out.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe

Recipe by Sarah level

0.0 from 0 votes

I wrote up my Crockpot Ravioli Lasagna as a clever entry in Crockpot Dump Dinner Recipes that stacks frozen ravioli, sauce and cheese and slow cooks into layered lasagna with almost no prep.

Servings

servings

Calories

832

kcal

Equipment: 1. Crockpot or slow cooker, about 5 to 6 quart, with lid
2. Large skillet (12 inch-ish) for browning the meat
3. Cutting board
4. Chef’s knife, sharp, for onion and herbs
5. Mixing bowls — one large for the ricotta mix and a medium one for sauce/meat
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula for stirring and spreading sauce
8. Slotted spoon or tongs (to remove/drain the meat) and a small spoon or scoop to dollop the ricotta

Ingredients

24 oz frozen cheese ravioli (about 1.5 lb)
24 oz jar marinara sauce (about 3 cups)
1 pound ground beef or Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
15 oz ricotta cheese (1 container)
1 large egg
2 cups shredded mozzarella, divided
1/2 cup grated Parmesan, divided
1 tsp Italian seasoning
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
2 tbsp olive oil
1/4 cup chopped fresh basil or parsley, optional
1/4 tsp crushed red pepper flakes, optional

Directions

Spray the crockpot lightly with nonstick spray or rub with a little olive oil, chop the onion and mince the garlic, and set out the frozen ravioli and other ingredients so they're ready.
Heat 2 tablespoons olive oil in a skillet over medium heat, add the chopped onion and cook till soft (2 to 3 minutes), add the garlic and stir 30 seconds, then add 1 pound ground beef or Italian sausage; break it up and brown until no pink remains, seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning as it cooks. Drain excess fat.
Pour the 24 ounce jar of marinara into the browned meat, stir and let simmer a minute to combine flavors, then remove from heat.
In a bowl mix the 15 ounce ricotta with 1 large egg, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, and a pinch of extra salt and pepper to taste; stir in the optional 1/4 cup chopped basil or parsley and 1/4 teaspoon crushed red pepper flakes if using.
Spoon a thin layer of the meat sauce on the bottom of the crockpot so the ravioli won't stick, then add a single even layer of frozen ravioli over the sauce.
Spoon about half the meat sauce over the ravioli, dollop half the ricotta mixture in spoonfuls, then sprinkle with about 1/2 cup shredded mozzarella and 1/8 cup grated Parmesan; repeat with another layer of ravioli, the remaining meat sauce, the rest of the ricotta mixture, and the remaining cheeses on top.
Cover and cook on low for 3 to 4 hours or on high for 1 and a half to 2 hours; check around 3 hours on low to avoid mushy ravioli, and resist stirring during cooking so layers stay intact.
Turn off the crockpot and let the lasagna sit 10 to 15 minutes so it firms up, then garnish with the remaining chopped basil or parsley, extra Parmesan and a pinch of crushed red pepper if you like, slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.