Embark on an Italian-inspired journey with this Crockpot Ravioli Lasagna recipe, where tender pasta meets rich sauce and melty cheese in an effortless slow-cooker creation.

Whether it's a busy weeknight or casual gathering, this Crockpot Ravioli Lasagna brings traditional flavors right to your table with minimal effort and maximum satisfaction.

Perfect for family dinners or meal prep, this recipe captures the essence of homestyle Italian cooking. Ready to create the ultimate comfort food shortcut? Let's dive into this simple and utterly rewarding recipe.

Master the Art of Crockpot Ravioli Lasagna

This Crockpot Ravioli Lasagna isn't just another pasta dish – it's a perfect fusion of convenience and tradition. The combination of ravioli and classic lasagna creates an unforgettable taste experience.

Here's your guide to creating this spectacular Crockpot Ravioli Lasagna, complete with professional tips to ensure your dish turns out perfectly every time.

Serving Suggestions for Crockpot Ravioli Lasagna:

Pair with garlic bread
Serve with Caesar salad
Add extra marinara sauce
Include fresh grated cheese
Garnish with extra herbs

Pro Tips for Perfect Ravioli Lasagna:

Layer Strategy: Start and end with sauce
Cheese Distribution: Spread evenly between layers
Temperature Control: Don't overcook ravioli
Moisture Balance: Drain excess liquid if needed
Timing Method: Check doneness at minimum cook time

Crockpot Ravioli Lasagna Recipe:

Preparation time: 25 minutes
Cooking time: 4-6 hours
Servings: 8
Equipment: 6-quart slow cooker, skillet

Transform your kitchen into an Italian trattoria with this spectacular Crockpot Ravioli Lasagna.

Ingredients:

2 pounds ground beef (or Italian sausage, or a combination)
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 (24 oz) jars marinara sauce
1 (15 oz) can diced tomatoes, drained
2 tablespoons tomato paste
2 (25 oz) packages frozen ravioli (cheese, beef, or a combination - no need to thaw)
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (15 oz) container ricotta cheese
2 tablespoons fresh basil, chopped, plus more for garnish
2 tablespoons fresh parsley, chopped, plus more for garnish
1 large egg
¼ teaspoon ground nutmeg (optional)

Directions:

In a large skillet, brown ground beef and onion over medium-high heat until meat is no longer pink, about 7-8 minutes. Drain excess fat.
Add garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another 1-2 minutes until fragrant.
Stir in marinara sauce, diced tomatoes, and tomato paste. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine ricotta cheese, ½ cup of Parmesan cheese, chopped basil, chopped parsley, egg, and nutmeg (if using). Mix well.
Spray a 6-quart slow cooker with non-stick cooking spray.
Begin layering in this order:
- Spread 1 cup of meat sauce on the bottom of the slow cooker
- Arrange ⅓ of the frozen ravioli in a single layer
- Dollop ⅓ of the ricotta mixture over the ravioli
- Sprinkle with 1 cup of mozzarella cheese
- Repeat layers two more times
- Top with remaining meat sauce and mozzarella cheese
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the ravioli is tender and heated through.
During the last 30 minutes of cooking, sprinkle the remaining ½ cup of Parmesan cheese on top.
Turn off the heat and let stand, uncovered, for 15 minutes before serving to allow it to set.
Garnish with additional fresh basil and parsley before serving.

Ready to Enjoy!

This Crockpot Ravioli Lasagna offers an incredible combination of flavors that will satisfy any pasta craving. Each scoop delivers the perfect balance of pasta, sauce, and cheese.

Storage Solutions:

Refrigeration: Store covered for up to 4 days
Freezing: Freeze portions for up to 3 months
Reheating: Warm in microwave or oven
Make Ahead: Prepare meat sauce up to 2 days in advance

Crockpot Ravioli Lasagna

Print Recipe

Transform your kitchen into an Italian trattoria with this spectacular Crockpot Ravioli Lasagna.

Total Time: 6 minute
Yield: 8 1x

Ingredients

Scale

2 pounds ground beef (or Italian sausage, or a combination)
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 (24 oz) jars marinara sauce
1 (15 oz) can diced tomatoes, drained
2 tablespoons tomato paste
2 (25 oz) packages frozen ravioli (cheese, beef, or a combination - no need to thaw)
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (15 oz) container ricotta cheese
2 tablespoons fresh basil, chopped, plus more for garnish
2 tablespoons fresh parsley, chopped, plus more for garnish
1 large egg
¼ teaspoon ground nutmeg (optional)

Instructions

In a large skillet, brown ground beef and onion over medium-high heat until meat is no longer pink, about 7-8 minutes. Drain excess fat.
Add garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another 1-2 minutes until fragrant.
Stir in marinara sauce, diced tomatoes, and tomato paste. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine ricotta cheese, ½ cup of Parmesan cheese, chopped basil, chopped parsley, egg, and nutmeg (if using). Mix well.
Spray a 6-quart slow cooker with non-stick cooking spray.
Begin layering in this order:
- Spread 1 cup of meat sauce on the bottom of the slow cooker
- Arrange ⅓ of the frozen ravioli in a single layer
- Dollop ⅓ of the ricotta mixture over the ravioli
- Sprinkle with 1 cup of mozzarella cheese
- Repeat layers two more times
- Top with remaining meat sauce and mozzarella cheese
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the ravioli is tender and heated through.
During the last 30 minutes of cooking, sprinkle the remaining ½ cup of Parmesan cheese on top.
Turn off the heat and let stand, uncovered, for 15 minutes before serving to allow it to set.
Garnish with additional fresh basil and parsley before serving.

Notes

You can use refrigerated ravioli instead of frozen, but reduce the cooking time by about 30 minutes.
For a vegetarian version, omit the ground meat and use vegetable-filled ravioli.
This dish tends to cook more evenly in oval-shaped slow cookers rather than round ones.
Don't cook this on LOW for more than 5 hours, as the ravioli can become too soft.
If your sauce seems too thick, add ¼ cup of water or beef broth.
For extra flavor, add ½ cup of red wine to the meat sauce.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Some slow cookers run hotter than others, so check for doneness at the minimum cooking time.

Author: Sarah
Prep Time: 25 minutes
Cook Time: 4-6 hours