7-Ingredient Crockpot Ravioli Lasagna That’ll Blow Your Mind

Name: 7-Ingredient Crockpot Ravioli Lasagna That’ll Blow Your Mind
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian
Ingredients: 1 (25 oz) package frozen cheese ravioli; 1 (24 oz) jar marinara sauce; 1 (15 oz) can crushed tomatoes; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp black pepper

Author: lia

Published: July 30, 2025

Updated: July 30, 2025

Jump to Recipe·Print Recipe

Let me tell you about my latest love affair with my crockpot – this ridiculously easy Crockpot Ravioli Lasagna that tastes like I spent all day slaving in the kitchen! Picture this: all the cozy, cheesy goodness of lasagna, but instead of wrestling with those fussy noodles, we’re using frozen ravioli straight from the bag. Genius, right?

This recipe came about on one of those crazy weeknights when my family was begging for comfort food but I just couldn’t face another hour of dishes. That’s when I discovered the magic of layering frozen ravioli with sauce and cheese in the crockpot. Four hours later? Absolute perfection – melty, saucy, and somehow even better than traditional lasagna.

The best part? You literally dump everything in and walk away. No boiling noodles, no messy assembly, just pure deliciousness waiting for you when you’re ready to eat. If you’re like me and believe good food shouldn’t require complicated prep, this crockpot ravioli lasagna is about to become your new best friend.

Table of Contents

Why You’ll Love This Crockpot Ravioli Lasagna

Let me count the ways this dish will steal your heart (and save your weeknights):

Set-it-and-forget-it magic: Dump everything in the crockpot before work and come home to a hot, homemade meal that smells amazing.
Flavor bomb: The ravioli pockets soak up all that saucy, cheesy goodness while cooking, creating layers of flavor in every bite.
One-pot wonder: Say goodbye to sinkfuls of pans – the crockpot does all the work (and holds all the mess).
Crowd-pleaser: Kids go nuts for the cheesy ravioli while adults appreciate the lasagna-like sophistication.
Budget-friendly: Uses affordable frozen ravioli and pantry staples you probably have already.

Trust me, once you try this lazy girl’s lasagna hack, you’ll wonder how you ever cooked without it!

Ingredients for Crockpot Ravioli Lasagna

Gathering the right ingredients is the first step to that perfect, melty goodness! Here’s exactly what you’ll need – I promise every item plays a special role in creating that lasagna magic:

1 (25 oz) package frozen cheese ravioli – Don’t thaw these! The frozen ravioli hold their shape better during slow cooking.
1 (24 oz) jar marinara sauce – Your favorite brand works great here. I’m partial to the ones with garlic and basil.
1 (15 oz) can crushed tomatoes – This thickens the sauce beautifully and adds that homemade touch.
2 cups shredded mozzarella cheese – Freshly shredded melts better than pre-shredded (those anti-caking agents can be weird).
1/2 cup grated Parmesan cheese – The real stuff, not the green can, please!
1 tsp Italian seasoning – My secret weapon for that classic lasagna flavor.
1/2 tsp garlic powder – Because everything’s better with garlic.
1/4 tsp black pepper – Just enough to give it a little kick.

See? Nothing fancy – just simple, honest ingredients that come together in the most magical way!

How to Make Crockpot Ravioli Lasagna

Okay, let’s get cooking! This is seriously one of those “so easy you’ll laugh” recipes, but I’ll walk you through each step to make sure your crockpot ravioli lasagna turns out perfect every time.

Step 1: Prepare the Crockpot

First things first – grab your crockpot and give it a quick spritz of cooking spray. This little trick helps with cleanup later (trust me, you’ll thank me). Now, pour about 1/2 cup of your marinara sauce into the bottom and spread it around evenly with a spoon. This creates a nice saucy base so nothing sticks.

Quick note: You can cook this on low for 4-5 hours or high for 2-3 hours. I prefer low and slow for maximum flavor, but if you’re in a rush, high works too!

Step 2: Layer Ingredients

Here’s where the magic happens! Grab those frozen ravioli straight from the freezer (no thawing needed – hooray!) and make a single layer in the crockpot. Sprinkle with about 1/3 of your mozzarella and a good pinch of Parmesan.

Now repeat: sauce, ravioli, cheeses. Keep going until you run out of ingredients, but here’s the golden rule – always end with a glorious cheesy top layer. I’m talking a full blanket of mozzarella with Parmesan snowed on top. This creates that beautiful golden crust we all love in lasagna.

Pro tip: Don’t press down too hard as you layer – let those ravioli stay fluffy!

Step 3: Cook and Serve

Pop the lid on and resist the urge to peek! If you’re using the low setting, it’ll take about 4-5 hours. High heat will get you there in 2-3 hours. You’ll know it’s done when the cheese is melted and bubbly, and the edges are slightly crispy.

Now here’s the hardest part – WAIT 10 minutes before serving. I know, torture! But this resting time lets everything set up so you get perfect slices instead of saucy soup. Use this time to make some garlic bread or toss a quick salad. You can find more salad ideas here.

When you finally dig in, that first bite of cheesy, saucy goodness will make all the waiting worthwhile. Enjoy the compliments – and don’t tell anyone how easy it was!

Tips for Perfect Crockpot Ravioli Lasagna

After making this dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some tricks that take this dish from good to “can I have thirds?” territory:

Brown that meat: If adding ground beef or Italian sausage, cook it first and drain the grease before layering. It adds amazing depth!
Watch the clock: Overcooking turns ravioli mushy. Check at the minimum time – it’s done when cheese is melted and sauce bubbles.
Fresh herbs FTW: Toss some chopped basil or parsley on top before serving for a fancy touch.
Crust control: Love crispy cheese? Remove the lid for the last 30 minutes of cooking.
Size matters: Use regular-sized ravioli – the mini ones disappear, and jumbo ones don’t layer as nicely.

These little tweaks make all the difference between “good” and “grandma-worthy”!

Variations to Try

One of the best things about this crockpot ravioli lasagna is how easily you can mix it up! Here are some of my favorite twists:

Go green: Swap the cheese ravioli for spinach or mushroom varieties – adds extra veggies without extra work.
Meat lover’s dream: Layer in cooked ground beef, Italian sausage, or even pepperoni between the ravioli for heartier portions.
Creamy version: Replace half the marinara with Alfredo sauce for an ultra-rich, white lasagna experience.
Spice it up: Use a spicy Arrabbiata sauce and add red pepper flakes between layers for some heat.
Cheese explosion: Mix ricotta with an egg and parsley, then dollop between ravioli layers for extra cheesiness.

The possibilities are endless – make it your own and have fun with it!

Serving Suggestions

You can’t go wrong with some crusty garlic bread to scoop up all that saucy goodness – I like to toast mine with extra butter and a sprinkle of Parmesan. For something lighter, a simple green salad with Italian dressing cuts through the richness perfectly. And don’t forget the extra Parmesan at the table for those (like me) who can never get enough cheese!

Storage and Reheating Instructions

Got leftovers? Lucky you! Let the crockpot ravioli lasagna cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave (about 2 minutes) or pop the whole dish in the oven at 350°F until bubbly (15-20 minutes). Pro tip: Add a splash of water before reheating to keep it saucy!

Nutritional Information

Here’s the scoop on what you’re getting in each hearty serving of this crockpot ravioli lasagna (based on my exact recipe): about 420 calories, 20g of protein, and 18g of fat. Remember – these numbers can change depending on your specific ingredients and brands. But let’s be real – when it tastes this good, who’s counting?

FAQ About Crockpot Ravioli Lasagna

I get asked these questions all the time about my favorite lazy lasagna hack – let’s clear up the mysteries!

Do I need to thaw the ravioli first?

Nope! That’s the beauty of this recipe. Frozen ravioli go straight into the crockpot – thawing would make them mushy before cooking even starts. The slow heat cooks them perfectly from frozen.

Can I double this recipe for a crowd?

Absolutely! Just use a larger crockpot (6+ quarts) and extend the cooking time by about 30-45 minutes. The layers might need to be a bit thicker, but it works like a charm for potlucks.

Is this recipe vegetarian?

Yes! As written, it’s totally meat-free. Just double-check your ravioli filling (some brands sneak in meat) and use vegetarian Parmesan if needed. For vegans, try plant-based ravioli and cheese alternatives.

Why does mine come out watery?

Usually means too much sauce or not enough cooking time. Next time, try draining the crushed tomatoes slightly or cooking uncovered for the last 30 minutes to thicken things up.

Can I use fresh ravioli instead?

Fresh ravioli cook much faster and can fall apart – stick with frozen for best results. If you must use fresh, reduce cooking time by half and check often!

Now it’s your turn! Did your family go crazy for this crockpot ravioli lasagna like mine does? Leave a comment below telling me your favorite part – or what creative twists you tried! And if you loved it as much as we do, don’t forget to give the recipe a star rating. Happy cooking, friends! You can also find more great recipes on Pinterest.