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Delicious Crockpot Ravioli Lasagna, freshly prepared and ready to serve

Classic Crockpot Ravioli Lasagna

Enjoy a comforting classic with this Crockpot Ravioli Lasagna. Layers of tender ravioli, savory meat sauce, and creamy cheese all cook together beautifully in your slow cooker for an easy and delicious meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 people
Calories 550 kcal

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.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the meat sauce. If your slow cooker tends to cook hot, check the lasagna earlier to prevent overcooking.