Crockpot Ravioli Lasagna
Cheesy, saucy, and ridiculously easy — this Crockpot Ravioli Lasagna takes all the flavor of classic lasagna and simplifies it into the easiest dump-and-go slow cooker recipe ever!
Equipment
- Slow cooker
- Mixing bowl for ricotta mixture
- Spoon or spatula for layering
Ingredients
- 25 oz jar marinara sauce (or your favorite pasta sauce)
- 15 oz container ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tsp dried Italian seasoning
- salt and pepper to taste
- 25 oz frozen ravioli (cheese, meat, or spinach-filled)
- 2 cups shredded mozzarella cheese
- fresh basil leaves, for garnish (optional)
Instructions
- In a medium bowl, mix together ricotta cheese, Parmesan cheese, beaten egg, Italian seasoning, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce on the bottom of the slow cooker to prevent sticking.
- Arrange a single layer of frozen ravioli over the sauce, slightly overlapping if necessary.
- Spoon half of the ricotta mixture over the ravioli and spread evenly.
- Sprinkle half of the mozzarella cheese over the ricotta layer.
- Repeat the layers — sauce, ravioli, ricotta, and mozzarella — one more time.
- Finish with remaining marinara sauce and mozzarella cheese on top.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the ravioli is tender and cheese is melted.
- Let the lasagna rest for 10–15 minutes before serving.
- Garnish with fresh basil if desired and serve hot.
Notes
Use frozen ravioli to keep the lasagna from turning mushy. Choose your favorite marinara or meat sauce. Don’t skip the 10–15 minute rest after cooking — it helps everything set up nicely. Add cooked sausage or veggies for fun variations!