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Crockpot Ravioli Lasagna

Crockpot ravioli lasagna is an Italian-American slow-cooker layering method that turns frozen cheese ravioli into cheesy, tender “lasagna” with bubbling mozzarella. Expect visible ricotta dollops, beef ragu-style meat sauce, and a melted Parmesan top after a low-and-slow cook.
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Prep Time 15 minutes
Cook Time 4 hours
rest 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

meat sauce base
  • 1 lb ground beef or Italian sausage Brown in a skillet until cooked through; drain excess fat if needed.
  • 24 oz marinara sauce Use a 24 oz jar.
  • 14.5 oz diced tomatoes Drain before mixing into sauce.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
lasagna layers
  • 25 oz frozen or fresh cheese ravioli Keep frozen if using frozen; use a single layer per sauce base layer.
  • 1 cup ricotta cheese Dollop in spoonfuls over ravioli layers.
  • 2 cup shredded mozzarella cheese Sprinkle between layers and on top.
  • 0.5 cup grated Parmesan cheese Sprinkle on top and between layers as needed.
  • 1 fresh basil for garnish Add after resting.

Equipment

  • 1 slow cooker

Method
 

Mix the meat sauce
  1. Brown the ground beef or Italian sausage, then drain if needed and transfer to a mixing bowl.
  2. Stir the browned meat with marinara sauce, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly combined.
Layer in the slow cooker
  1. Spread a thin layer of the meat sauce in the bottom of the slow cooker.
  2. Add a single layer of frozen or fresh cheese ravioli on top of the sauce.
  3. Dollop ricotta cheese over the ravioli, then sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
  4. Repeat layers of meat sauce, ravioli, ricotta, and mozzarella/Parmesan until all ingredients are used, finishing with a generous layer of cheese on top.
Slow-cook and finish
  1. Cook on low for 4–5 hours, or until the ravioli are cooked through and the cheese is melted and bubbling.
  2. Let the crockpot ravioli lasagna rest for 10 minutes before serving.
  3. Garnish with fresh basil for garnish and serve.

Notes

Pro tip: drain the diced tomatoes and drain excess grease from the browned meat to keep the sauce from getting watery in the slow cooker. Store leftovers in the fridge up to 4 days; reheat in the microwave or oven until hot. Freezing: freeze portions up to 2 months (texture softens slightly). Dietary swap: use turkey sausage or a plant-based ground for a lower-fat version while keeping the layering method the same.