When life gets busy, this Crockpot Ravioli Lasagna is a lifesaver. It’s one of those set-it-and-forget-it meals that fills your kitchen with that Sunday dinner aroma — even on a weekday.
I first tried this when I didn’t have time to boil noodles or make a fancy sauce, and now it’s a go-to favorite. With layers of frozen ravioli, hearty meat sauce, and melted cheese, it’s everything you love about classic lasagna without the fuss!
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 jar (24 oz) marinara or pasta sauce
- 1 can (14.5 oz) diced tomatoes (optional, for extra sauce)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bag (25 oz) frozen cheese ravioli (no need to thaw)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley (for garnish, optional)
Instructions
- Cook the meat:
In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in marinara sauce, diced tomatoes (if using), and seasonings. Simmer for 5 minutes.
- Layer in the crockpot:
- Spread a thin layer of meat sauce on the bottom.
- Add a single layer of frozen ravioli.
- Top with more sauce and a sprinkle of mozzarella and Parmesan.
- Repeat layers until all ingredients are used, ending with sauce and cheese on top.
- Cook:
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly. - Serve:
Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- You can use beef, sausage, turkey, or even a veggie crumble for the meat layer.
- Try spinach or mushroom ravioli for a twist.
- Leftovers reheat beautifully — even better the next day!
Variations
For a flavorful twist, consider substituting the ground beef with spicy Italian sausage or a plant-based ground crumble to suit different dietary preferences.
You can also experiment with the type of ravioli; a spinach and ricotta or a wild mushroom filling introduces a new dimension of flavor and a boost of vegetables.
To create a creamier, richer dish, try adding a layer of ricotta cheese mixed with an egg and herbs between the ravioli layers, mimicking the texture of a traditional lasagna even more closely.
Tips
To prevent the ravioli from becoming mushy, avoid overcooking the dish. The 4-5 hour window on low is typically perfect, as the ravioli cooks gently in the sauce.
For a more complex sauce flavor, consider sautéing a finely chopped onion with the ground beef and adding a tablespoon of tomato paste before incorporating the jarred sauce.
If you’re short on time in the morning, you can brown the meat and mix the sauce the night before; simply assemble the layers in the crockpot insert, refrigerate overnight, and start cooking the next day.
How to Store
Leftovers should be cooled to room temperature within two hours of cooking and then transferred to an airtight container.
They can be stored in the refrigerator for up to 3-4 days. For longer storage, the lasagna freezes exceptionally well; portion it into individual servings in freezer-safe containers for easy meals.
To reheat, thaw frozen portions in the refrigerator overnight and warm them in the microwave or a conventional oven until heated through for the best texture.
Conclusion
This Crockpot Ravioli Lasagna truly embodies the spirit of effortless, comforting home cooking, proving that a busy schedule doesn’t mean sacrificing a delicious, homemade meal.
Its incredible versatility allows you to adapt it based on what you have on hand, making it a reliable and forgiving recipe for any home cook.
The final result—a bubbling, cheesy, and deeply satisfying dish—is guaranteed to become a cherished staple in your recipe collection, offering the timeless comfort of lasagna with a fraction of the effort.