I first made this Crockpot Ravioli Lasagna on a rainy weeknight when I wanted the comfort of lasagna without the time-consuming noodle assembly. It’s essentially layers of frozen cheese ravioli, rich ricotta, melty mozzarella and marinara cooked low and slow until bubbly — the shortcut every busy cook needs. If you like one-pot comfort meals (or you’ve tried a sweet slow-cooker treat and loved the convenience), this dish is the savory sibling to staples like crockpot candy, but geared for dinner.
Why you’ll love this dish
This is the lazy lasagna that still tastes like effort. Using frozen ravioli replaces the labor of rolling or boiling pasta, while the slow cooker does the heavy lifting: even melting, gentle reheating, and a hands-off finish. It’s perfect for:
- Busy weeknights when you want dinner ready after activities.
- Potlucks — bring the cooker and plug it in at the host’s house.
- Feeding picky eaters who like familiar textures (cheese-forward and mild seasoning).
“We had this for a family dinner and my kids went back for thirds — all the flavor of lasagna with zero fuss.” — Home cook review
If you enjoy slow-cooker convenience in both dinner and dessert, you might also like this holiday favorite: crockpot Christmas crack.
Step-by-step overview
Quick snapshot of how this comes together:
- Sauce first — spread marinara on the slow cooker bottom to stop sticking.
- Layer frozen ravioli directly on the sauce (no thawing).
- Dollop and spread ricotta, then sprinkle mozzarella and Parmesan.
- Season, then repeat the layers and finish with extra mozzarella on top.
- Cook on low 4–6 hours until heated through and bubbly.
This little preview keeps expectations realistic: you’re not building traditional lasagna sheets, but a layered, melty casserole that gets pockets of sauce and cheese in each bite.
What you’ll need
- 1 (25-ounce) package frozen cheese ravioli
- 2 cups marinara sauce (use your favorite jarred or homemade)
- 1 cup ricotta cheese (whole-milk ricotta is creamier; part-skim works)
- 2 cups shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
- 1/2 cup grated Parmesan cheese (or Pecorino Romano for a sharper note)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Substitution notes:
- Swap cottage cheese (well-drained) for ricotta in a pinch.
- Use a chunky marinara if you like more texture; blend a bit if you prefer smooth.
- For a vegetarian boost, stir a cup of sautéed spinach or mushrooms into the ricotta layer.
Directions to follow
- Spray the inside of a 6-quart slow cooker lightly with nonstick spray. Spread 1/2 cup to 3/4 cup of marinara sauce over the bottom in an even layer.
- Arrange half of the frozen cheese ravioli in a single layer over the sauce. It’s okay if they overlap slightly.
- Spoon half of the ricotta over the ravioli in dollops. Use the back of a spoon to gently spread into a rough layer.
- Sprinkle 1 cup of shredded mozzarella and about 1/4 cup Parmesan over the ricotta.
- Season with half the Italian seasoning, half the garlic powder, and a pinch each of salt and pepper.
- Repeat: add the remaining ravioli, ricotta dollops, mozzarella, Parmesan, and remaining seasonings. Finish with a final layer of sauce and the rest of the mozzarella on top so it melts into a golden blanket.
- Cover and cook on LOW for 4 to 6 hours. The ravioli should be heated through, sauce bubbling at the edges, and cheese fully melted. If you’re short on time, cook on HIGH for 2–3 hours, checking that the filling reaches a hot, even temperature.
- Let rest 10–15 minutes before serving so the layers set. Garnish with fresh basil if desired.
Short, active verbs keep the process simple: layer, spoon, sprinkle, cover, and cook.
Best ways to enjoy it
This hearty casserole pairs beautifully with simple, contrasting sides:
- Crisp green salad (arugula with lemon vinaigrette cuts the richness).
- Garlic bread or a crusty baguette to mop up sauce.
- Roasted vegetables — broccoli or zucchini tossed with olive oil, salt and pepper.
For a casual family-style meal, serve it straight from the slow cooker on the table with a basket of bread and a salad bowl. If you want to make it fancier, drizzle a little good olive oil and scatter microgreens or shaved Parmesan over plated portions. And if your crowd likes sweet endings after a slow-cooker meal, try finishing with a seasonal treat like crockpot Christmas crack.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature within two hours, then store covered in an airtight container for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm portions in a 350°F oven covered with foil for about 20 minutes or until hot. For single servings, microwave on medium power in 1-minute increments until heated through.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) if possible, and never leave perishable food out longer than two hours.
Helpful cooking tips
- No thawing necessary: frozen ravioli go straight into the cooker, saving time.
- Use freshly shredded mozzarella to avoid the anti-caking agents in pre-shredded cheese, which can prevent smooth melting.
- Prevent watery ricotta: if your ricotta seems watery, drain it through cheesecloth or a fine sieve for 15–30 minutes.
- Layer distribution: spread ricotta in dollops and then smooth to avoid overworking the ravioli. This keeps the pockets of cheese intact.
- Check towards the end: slow cooker temperatures vary; start checking at 4 hours to avoid overcooking. Overcooked ravioli can become mushy.
Creative twists
- Meat version: Brown 8 ounces of Italian sausage, drain, and mix with the marinara before layering.
- Veg-forward: Add cooked spinach, roasted eggplant, or sautéed mushrooms to the ricotta layer for more vegetables.
- Mexican-inspired: Swap marinara for enchilada sauce, use pepper jack cheese and cilantro for a Tex-Mex riff (use ravioli fillings that pair well).
- Lighter option: Use part-skim cheeses and low-fat ricotta; serve with extra salad to keep portion sizes reasonable.
- Gluten-free: Use a certified gluten-free ravioli if you need to avoid gluten.
Your questions answered
Q: Do I need to thaw the ravioli first?
A: No. Frozen ravioli go straight into the crockpot; thawing can make them sticky and mushy.
Q: Can I cook this on high instead of low?
A: Yes—cooking on HIGH for 2–3 hours usually works. Start checking after 2 hours since times vary by slow cooker.
Q: Will the bottom stick?
A: A little sticking can happen; spreading sauce on the bottom first and lightly spraying the insert reduces sticking. Allow the dish to rest before serving to loosen the edges.
Q: Is this freezer-friendly?
A: Yes. Assemble in freezer-safe containers (don’t cook). Freeze for up to 2 months, then thaw overnight and cook as directed.
Q: How can I tell it’s done?
A: The ravioli should be hot throughout, cheese melted and bubbling at the edges. If uncertain, a quick temperature check should read hot and steaming.
Conclusion
If you want a true shortcut to lasagna that still feels homemade, this Crockpot Ravioli Lasagna delivers melty, saucy comfort with almost no hands-on time. For a similar slow-cooker layering idea and another cook’s tested method, see Randy’s Slow Cooker Ravioli Lasagna Recipe on Allrecipes: Randy’s Slow Cooker Ravioli Lasagna Recipe.
Crockpot Ravioli Lasagna
Ingredients
Method
- Spray the inside of a 6-quart slow cooker lightly with nonstick spray.
- Spread 1/2 cup to 3/4 cup of marinara sauce over the bottom in an even layer.
- Arrange half of the frozen cheese ravioli in a single layer over the sauce.
- Spoon half of the ricotta over the ravioli in dollops. Use the back of a spoon to gently spread into a rough layer.
- Sprinkle 1 cup of shredded mozzarella and about 1/4 cup Parmesan over the ricotta.
- Season with half the Italian seasoning, half the garlic powder, and a pinch each of salt and pepper.
- Repeat the layering: add the remaining ravioli, ricotta dollops, mozzarella, Parmesan, and remaining seasonings.
- Finish with a final layer of sauce and the rest of the mozzarella on top.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until heated through and bubbling.
- Let rest 10–15 minutes before serving.
- Garnish with fresh basil if desired.