Crockpot Ravioli Lasagna
Sorry, lasagna. I love you but I just don’t have the time or the energy to make you on a busy day. Made with a handful of shortcut ingredients, my crockpot ravioli lasagna has stolen your place in our regular rotation in my household, and we’re talking all the flavor and comfort food vibes but without much of the work! Add garlic bread and a side salad and it’s a family dinner that everyone’s going to eat.
Why You’ll Love This Recipe:
- Uses frozen ravioli as an easy shortcut for traditional lasagna layers
- Cozy, cheesy comfort food with very little prep work
- Made mostly with simple store-bought ingredients
- Family friendly and perfect for busy weeknights
- Freezes and reheats well for leftovers
- Gives all the cozy lasagna vibes without the effort of making lasagna from scratch
If you loved my previous reader-favorites like crockpot Tex-Mex chili, crockpot sweet and sour meatballs, crockpot lasagna soup, crockpot chicken pot pie, and crockpot marry me chicken pasta, this is the next one to try!
What You’ll Need
We’re all about the shortcuts with this one. Frozen ravioli takes the place of lasagna noodles and ricotta filling, which cuts down on a ton of prep while still giving you that cheesy layered lasagna feel.
The rest of the recipe keeps things simple with ground beef, jarred pasta sauce, Italian seasoning, garlic, and plenty of mozzarella melted over the top. Nothing fancy, and largely ingredients that you’ll already have at home!
How We’re Making Crockpot Ravioli Lasagna
The beef gets cooked first with a little garlic, then mixed with pasta sauce and seasoning to make a quick meat sauce.
After that, it’s just layering everything into the crockpot.
The mozzarella goes on toward the end so it has time to melt right over the top.
Storage, Reheating, & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until hot or warm larger portions in the oven covered with foil until heated through.
This ravioli lasagna also freezes well. Let it cool completely, then freeze in portions or as a full casserole for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Notes & Tips
- Frozen ravioli goes straight into the crockpot. No need to thaw first.
- Try not to overcook the ravioli or it can become too soft and may turn almost mushy. This isn’t one that you can leave in all day, so make a plan to start it arounf 4 hours before you want to eat!
- Stirring isn’t necessary once everything is layered, which helps the ravioli hold its shape better. If you really feel the need to stir, be extra gentle.
- Add the mozzarella during the final hour so it melts nicely without overcooking.
- If you like crispier cheesy edges, transfer portions under the broiler for a few minutes before serving.
- Cheese ravioli is my favorite for this recipe, but spinach works too if you prefer.
- Let the lasagna sit for a 5 minutes before serving so the layers can settle slightly.
Serving Ideas
This crockpot ravioli lasagna is already a full comfort food dinner on its own, but it’s especially good with garlic bread or warm breadsticks.
A simple side salad helps balance out the richness, especially if you’re serving this for a family dinner or casual gathering.
For full cozy Italian dinner energy, finish it with extra Parmesan, fresh basil, or red pepper flakes right before serving.
Crockpot Ravioli Lasagna
Ingredients
- 1 lb ground beef
- 1 tbsp minced garlic
- 2 24 oz jars of pasta sauce
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 25 ounces frozen ravioli
- 2 cups mozzarella cheese
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the garlic and cook for another 1–2 minutes until fragrant.
- Stir in the pasta sauce and Italian seasoning. Season with salt and pepper to taste.
- Spread about one-third of the sauce mixture into the bottom of the crockpot.
- Add half of the frozen ravioli in an even layer.
- Spoon another third of the sauce over the ravioli.
- Add the remaining ravioli, then finish with the rest of the sauce.
- Cover and cook on LOW for 3–4 hours, until the ravioli is tender and cooked through.
- During the final hour of cooking, sprinkle the mozzarella cheese over the top and let it melt before serving.
Have you made this recipe? You can leave a rating and review below!