When the week gets hectic, you want a meal that’s both comforting and fuss-free. That’s where this crockpot ravioli lasagna comes in. It’s a cozy, cheesy dish that feels homemade but requires minimal prep, making it perfect for your busy weeknights.
This crockpot ravioli lasagna is packed with layers of tender ravioli, rich marinara, and plenty of melty cheese. You’ll love how it fills your home with amazing aromas while the slow cooker does all the work.
Why You’ll Love This Recipe
- Minimal prep – just layer ingredients and let the crockpot do the rest.
- Comforting, cheesy layers that satisfy cravings without the hassle.
- Perfect for busy weeknights or potlucks since it serves a crowd.
- Customizable with your favorite cheese or veggies.
- Great make-ahead meal prep option that tastes even better the next day.
Ingredients
Gather these simple ingredients to create your delicious crockpot ravioli lasagna:
- 1 (25 oz) package frozen cheese ravioli
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 cup fresh spinach or sautéed mushrooms for added veggies
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on low
- Total Time: 3 hours 10 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Crockpot Ravioli Lasagna: Easy Comfort Food Recipe for Busy Weeknights
- Spray the inside of your crockpot with nonstick cooking spray to prevent sticking.
- Spread about 1 cup of marinara sauce evenly on the bottom of the crockpot.
- Layer half of the frozen ravioli in a single layer over the sauce.
- Dot half the ricotta cheese over the ravioli, then sprinkle with half the mozzarella and Parmesan cheeses. Add half the fresh basil and a pinch of Italian seasoning and garlic powder. Season with salt and pepper.
- Pour 1 cup of marinara sauce over the cheese layer. If using, add your optional veggies now.
- Repeat the layering process with the remaining ravioli, ricotta, mozzarella, Parmesan, basil, seasoning, and finish with the remaining marinara sauce on top.
- Cover the crockpot and cook on low for 3 to 4 hours, until the ravioli is tender and the cheese is bubbly and golden.
- For a browned top, uncover the crockpot and cook on high for an additional 15 minutes if desired.
- Let the lasagna sit for 10 minutes before serving to help it set and make serving easier.
Tips for the Best Results
- Use frozen ravioli straight from the freezer; no need to thaw.
- Don’t overfill the crockpot to ensure even cooking.
- Layer ingredients gently to avoid breaking the delicate ravioli.
- Customize with your favorite herbs like oregano or thyme for extra flavor.
- For a meatier version, add cooked Italian sausage or ground beef layered in.
Storage and Reheating
Store leftover crockpot ravioli lasagna in an airtight container in the refrigerator for up to 3 days. It reheats well in the microwave or oven.
For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Yes, fresh ravioli can be used and may reduce the cooking time slightly. Check for doneness after about 2.5 hours to avoid overcooking.
Do I need to pre-cook the ravioli?
No, this recipe is designed for frozen ravioli to cook fully in the crockpot without pre-cooking. Just layer and cook.
Can I make this recipe vegetarian?
Absolutely! Use cheese ravioli and omit any meat additions. You can also add veggies like spinach or mushrooms for more texture and flavor.
What can I serve with crockpot ravioli lasagna?
This dish pairs well with a fresh green salad, garlic bread, or steamed vegetables for a complete meal.
