When I first heard “Crockpot Ravioli Lasagna,” my mind immediately conjured images of fuss-free comfort food, and I wasn’t wrong. This dish delivers on all fronts: hearty, cheesy, and incredibly easy to achieve, making it a staple in my rotation for those evenings when time is short but the craving for something satisfying is huge. If you’re looking to transform simple pantry staples into a weeknight hero, you’ve come to the right place.
Reasons to try it
This Crockpot Ravioli Lasagna isn’t just another dinner idea; it’s a game-changer for busy households. First off, the sheer convenience factor is off the charts. You’re layering, not laboring! There’s no pre-boiling pasta, just assembling and letting your slow cooker do all the heavy lifting. This makes it perfect after a long day at work, when you’d rather spend time with family than staring at a stovetop. Plus, it’s incredibly budget-friendly, utilizing readily available ingredients that won’t break the bank. And let’s not forget the “kid-approved” stamp – the simplicity of ravioli and layers of melted cheese usually win over even the pickiest eaters. This recipe is your secret weapon for simplifying weeknight dinners without sacrificing flavor.
> “I can’t believe how easy and delicious this Crockpot Ravioli Lasagna is! It’s become our go-to on busy school nights. My kids devour it every time!”
The cooking process explained
Making Crockpot Ravioli Lasagna is surprisingly straightforward. You’ll essentially be building layers directly in your slow cooker. It starts with a base of sauce, followed by frozen ravioli, then cheese, and you repeat these layers, much like a traditional lasagna. The slow cooker then gently simmers everything together, allowing the flavors to meld and the ravioli to cook to tender perfection. The beauty is in the hands-off approach – once assembled, you can set it and forget it until dinner time.
What you’ll need
Gathering your items for this delicious Crockpot Ravioli Lasagna is simple. You’ll need:
- 1 (25 oz) bag frozen cheese ravioli: No need to thaw!
- 1 (24 oz) jar marinara sauce: Your favorite brand works perfectly.
- 1 (15 oz) container ricotta cheese: For that creamy, traditional lasagna texture.
- 2 cups shredded mozzarella cheese: The more, the merrier, for ultimate cheesiness.
- ½ cup grated Parmesan cheese: Adds a salty, umami depth.
- 1 cup water: To ensure enough liquid for the ravioli to cook through.
- Optional: Cooked ground beef or Italian sausage for a heartier meal.
- Optional: Fresh basil for garnish.
Directions to follow
Let’s get this Crockpot Ravioli Lasagna assembled!
- Prep your slow cooker: Lightly grease the inside of a 6-quart (or larger) slow cooker with cooking spray.
- Sauce layer: Pour about 1/2 cup of marinara sauce into the bottom of the slow cooker, spreading it evenly.
- Ravioli layer: Arrange half of the frozen ravioli in a single layer over the sauce. Don’t worry if they overlap a little.
- Ricotta layer: Dot half of the ricotta cheese over the ravioli.
- Cheese sprinkle: Sprinkle 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese over the ricotta.
- More sauce: Spoon about 1 cup of marinara sauce over the cheeses.
- Repeat: Repeat steps 3-6 with the remaining ravioli, ricotta, mozzarella, and Parmesan cheese.
- Final sauce & water: Pour the remaining marinara sauce over the top layer of cheese. Gently pour 1 cup of water around the edges of the lasagna in the slow cooker. This helps create steam and prevents sticking.
- Cook: Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the ravioli are tender and the cheese is bubbly and melted.
- Rest & serve: Once cooked, turn off the slow cooker and let the lasagna rest for 10-15 minutes before serving. This allows it to set up and makes it easier to scoop out. Garnish with fresh basil if desired.
Best ways to enjoy it
Crockpot Ravioli Lasagna is a meal in itself, but it truly shines when paired with a few simple sides. A crisp green salad with a vinaigrette dressing provides a lovely contrast to the richness of the pasta. Crusty garlic bread is also a must-have for soaking up any extra sauce. For something a little lighter, consider steamed green beans or roasted asparagus. A sprinkle of fresh parsley or basil just before serving adds a pop of color and freshness.
Keeping leftovers fresh
Storing your Crockpot Ravioli Lasagna is a breeze. Once completely cooled, transfer any leftovers into an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Reheating: For individual portions, microwave until heated through, adding a splash of water or extra sauce if it seems a little dry. To reheat a larger portion, cover it with foil and warm it in an oven preheated to 350°F (175°C) until bubbly, about 20-30 minutes.
Freezing: This lasagna freezes beautifully! Once cooled, you can freeze individual portions or the entire dish in a freezer-safe container or tightly wrapped in aluminum foil for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Pro chef tips
- Don’t overcrowd: Make sure your slow cooker isn’t packed too tightly. The ravioli need a little space to cook evenly. If your slow cooker is smaller, you might need to adjust the number of ravioli.
- Use quality ingredients: While this recipe is forgiving, using a good quality marinara sauce and fresh ricotta cheese will elevate the flavors significantly.
- Experiment with sauce: Feel free to use a chunky vegetable marinara or even a meat sauce for added flavor and texture.
- Check for doneness: Frozen ravioli can vary. To check if they’re cooked, gently press one with a spoon; it should be tender.
- The water trick: Don’t skip adding the water around the edges. This creates steam inside the slow cooker, which is crucial for cooking the frozen ravioli without drying out the sauce.
Creative twists
One of the joys of Crockpot Ravioli Lasagna is its adaptability.
- Meat Lover’s: Brown 1 pound of ground beef or Italian sausage and mix it into your marinara sauce for an extra hearty dish.
- Veggie Loaded: Add layers of sautéed spinach, sliced mushrooms, or roasted bell peppers for a boost of nutrients and flavor.
- Spicy Kick: Stir in a pinch of red pepper flakes to your marinara sauce for a subtle heat.
- Different Ravioli: While cheese ravioli is classic, try mushroom ravioli or spinach and ricotta ravioli for a different flavor profile.
- Creamy Upgrade: Mix a few tablespoons of cream cheese or a splash of heavy cream into your ricotta mixture for an even richer, creamier layer.
Common questions
How do I prevent my ravioli from sticking together?
The layers of sauce and cheese, along with the water added to the slow cooker, generally prevent sticking. However, ensure you spread the sauce evenly and create distinct layers. If you’re concerned, you can lightly spray each layer of ravioli with cooking spray before adding the next ingredient.
Can I use fresh ravioli instead of frozen?
Yes, you can! If using fresh ravioli, your cooking time will likely be shorter. Keep an eye on it, perhaps starting with 2 hours on low, as fresh pasta cooks much faster than frozen. Frozen ravioli holds up better over longer slow cooking times.
My lasagna looks a bit watery. What went wrong?
This can sometimes happen if your marinara sauce is very thin or if there’s too much moisture released from the ricotta. To avoid this, use a thicker, high-quality marinara sauce. Also, ensure you don’t add more than the recommended cup of water. If it appears a little watery after cooking, you can remove the lid for the last 30 minutes of cooking to allow some of the moisture to evaporate. Letting it rest after cooking also helps it set up and absorb excess liquid.
Classic Crockpot Ravioli Lasagna
Equipment
- Large skillet
- Slow cooker (6-quart or larger)
- Medium bowl
Ingredients
Meat Sauce
- 1 pound ground meat lean ground beef, Italian sausage, or a mix of both
- 1 medium onion chopped
- 2-3 garlic cloves, minced
- 2 marinara sauce (24-ounce) jars, your favorite brand
- 1 teaspoon Italian seasoning
- Olive oil for browning
- Salt and freshly ground black pepper to taste
Ravioli & Cheese Layers
- 2 cheese ravioli (20-ounce) packages, frozen
- 1 ricotta cheese (15-ounce) container
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese plus more for serving
Garnish
- Fresh basil or parsley (optional)
Instructions
Prepare Meat Sauce
- Heat olive oil in a large skillet, then cook chopped onion until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add ground meat to the skillet, break it up, and cook until fully browned, then drain any excess fat.
- Stir in one jar of marinara sauce and Italian seasoning, then season with salt and pepper to taste; bring to a simmer and remove from heat.
Prepare Ricotta Mixture
- In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan, stirring until well combined.
Assemble Lasagna
- Lightly grease a 6-quart or larger slow cooker and spread about 1/2 cup of the remaining marinara sauce on the bottom.
- Arrange about half of the frozen ravioli in a single layer over the sauce.
- Spoon about half of the ricotta mixture over the ravioli, spreading gently, then top with half of the meat sauce.
- Repeat with another layer of ravioli, the remaining ricotta mixture, and the rest of the meat sauce.
- Pour the remaining marinara sauce over the top layer and sprinkle generously with the remaining 1 cup of shredded mozzarella cheese.
Cook and Serve
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until ravioli are tender and cheese is bubbly.
- Turn off the slow cooker and let the lasagna rest for 10-15 minutes, then garnish with fresh basil or parsley and extra Parmesan if desired.