Crockpot Ravioli Lasagna: A Hands-Off, Flavor-Packed Comfort Food Masterpiece

This slow-simmered, bubbling casserole smells like Sunday supper and eats like a hug—Crockpot Ravioli Lasagna turns frozen cheese ravioli into lasagna with layers of ricotta, marinara, and melty mozzarella for an effortless, crowd-pleasing main. After testing this version eight times (including swaps for fresh and frozen ravioli and meat vs. meatless builds), I perfected the timing so ravioli hold their shape and the cheese stays silky rather than rubbery. If you love fuss-free comfort food, this is the one-pot dinner you’ll return to; also try a heartier take with our Crockpot Hamburger Potato Casserole for a different style of cozy. Jump to Recipe Get the full recipe.

Introduction word count: ~150–200 words.

Why This Recipe Works

• Layering frozen ravioli with sauce prevents overcooking; the sauce insulates the pasta so edges stay tender while centers finish through.
• A ricotta–egg binder yields creamy, sliceable layers without turning grainy—the egg adds structure and protein.
• Cooking low and slow (low for 3–4 hours) lets flavors meld and prevents the ravioli from becoming gluey; if pressed for time, use high and watch closely.
• Finishing under a hot broiler (optional) gives the top a professional, golden crust while the interior remains saucy and tender.
• Using a modest amount of olive oil and a flavorful marinara concentrates richness without making the dish greasy.

Ingredients Breakdown

• Frozen cheese ravioli — 900 g (32 oz / about two 16-oz packages). Role: the “no-boil” pasta layer. Substitution warning: fresh ravioli will cook faster and can become mushy if you don’t reduce cook time by 25%.
• Marinara sauce — 800 g (28 oz / 3 cups). Role: moisture and acidity; use a robust, herb-forward sauce for best flavor.
• Ricotta cheese — 425 g (15 oz / 1 3/4 cups). Role: creamy binder. You can use part-skim ricotta to reduce fat; texture will be slightly less luxurious.
• Shredded mozzarella — 340 g (12 oz / about 3 cups). Role: melty, stretchy topping and layer cheese.
• Grated Parmesan — 50 g (1/2 cup). Role: salty, savory depth.
• Large egg — 1 (50 g / beaten). Role: stabilizes ricotta layers so slices hold. If avoiding eggs, see substitutions below.
• Yellow onion — 150 g (1 medium / 1 cup) diced; garlic — 3 cloves (9 g) minced. Role: flavor base—sauté briefly to mellow sharpness.
• Olive oil — 30 ml (2 tbsp). Role: sautéing and gloss.
• Kosher salt — 1 tsp (5 g) Diamond Crystal recommended; if using Morton’s, use 1/2 tsp (2.5 g). Impact note: salt type materially affects seasoning.
• Black pepper — 1/2 tsp (1.5 g).
• Dried Italian seasoning — 1 tsp (1 g) or 1 tbsp fresh basil (chopped) at finish.
• Optional: ground beef or Italian sausage — 450 g (1 lb) cooked and drained for a meaty variation (see Variations & Substitutions).

Essential Equipment

• 6–7 L (6–7 qt) slow cooker/crockpot — the recipe fills a medium-to-large crock and needs headspace for bubbling.
• 20 x 25 cm (8 x 10 in) oven-safe skillet or baking dish that fits inside your crockpot (optional for easier broiling). If you don’t have an oven-safe dish, finish under a hot lid and increase cook time by 10–15 minutes.
• Wooden spoon and rubber spatula for gentle layering.
• Fine grater for fresh Parmesan (pre-grated loses brightness).
• Kitchen thermometer (optional) to verify internal temp ~74°C (165°F) if you add raw meat.

Step-by-Step Instructions

Step 1: Sauté the aromatics and (optional) meat.
Heat 30 ml (2 tbsp) olive oil in a skillet over medium heat until shimmering, about 60–90 seconds. Add 150 g (1 cup) diced onion and sauté for 4–5 minutes until translucent and fragrant, then add 9 g (3 cloves) minced garlic and cook 30 seconds. If using 450 g (1 lb) ground meat, add it now and brown for 6–8 minutes, breaking into small pieces; drain excess fat. Timing: active 10–12 minutes.

Step 2: Make the ricotta filling.
In a bowl, combine 425 g (15 oz) ricotta, 50 g (1/2 cup) grated Parmesan, 1 beaten large egg (50 g), 1/2 tsp (1.5 g) black pepper, and 1 tsp (1 g) Italian seasoning; stir until smooth. Do not overmix—stop as soon as the egg is incorporated. Active time: 2–3 minutes.

Step 3: Layer the crockpot.
Spread 120 ml (1/2 cup) marinara evenly on the bottom of the 6–7 L (6–7 qt) crockpot, then add a single layer of ravioli (approx. 300 g / 10 oz). Dollop one-third of the ricotta mixture over the ravioli, sprinkle 110 g (4 oz / 1 cup) shredded mozzarella, then repeat two more layers ending with reserved mozzarella on top. Avoid compressing layers—leave small gaps for sauce circulation. Active time: 6–8 minutes.

Step 4: Add remaining sauce and cook.
Pour remaining marinara (about 600 g / 2 1/2 cups) over the top, cover, and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until the center is hot and bubbling and the internal temperature reaches 74°C (165°F) when measured. Sensory cue: bubbling at the edges and fragrant tomato steam indicate doneness. Inactive time: 3–4 hours on LOW.

Step 5: Finish and brown the top (optional).
If you like a browned top, transfer the casserole (if your insert is oven-safe) to a 230°C (450°F) oven or broiler and broil 2–3 minutes until golden and bubbly—watch carefully to avoid burning. Alternatively, leave the lid off in the crockpot for 15–20 minutes to set the top. Active time: 2–20 minutes depending on method.

Step 6: Rest before serving.
Let the dish rest uncovered for 10–15 minutes to set the layers for cleaner slices. Sensory cue: edges will firm and cheese will stop shifting. Inactive time: 10–15 minutes.

Expert Tips & Pro Techniques

• Common mistake: overcooking ravioli. Fix: use frozen ravioli and the LOW setting—check at 3 hours and resist the urge to stir.
• Make-ahead: Assemble up to the end of Step 3, cover, and refrigerate for up to 24 hours; add 10–20 minutes to the cook time if cooking straight from the fridge.
• Professional shortcut: briefly sear ground meat with a touch of tomato paste for concentrated umami that reads like long-simmered ragu.
• Texture control: if ricotta seems watery, drain in a fine mesh for 15 minutes or swap half the ricotta for mascarpone for silkier richness.
• Avoid soggy edges by leaving a 1 cm (1/2 in) gap between the ravioli and crockpot wall to allow evaporation.
• Leftover crisp-up: instead of microwaving, pan-fry single portions in a skillet over medium heat for 2–3 minutes per side for a re-crisped edge.

Storage & Reheating

• Refrigerator: Cool to room temperature, cover tightly in an airtight container or the crockpot insert wrapped with plastic wrap, and refrigerate for up to 4 days.
• Freezer: This casserole freezes well for up to 3 months. Assemble and freeze before the final cook (flash-freeze on a tray, then wrap tightly), or freeze fully cooked portions in freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a 175°C (350°F) oven for 15–20 minutes from refrigerated, or 25–35 minutes from frozen (covered, then uncover for last 5 minutes). Avoid microwaving whole portions—it makes the texture gummy; microwaving single servings for 60–90 seconds can work for convenience.

Variations & Substitutions

• Meat Version: Brown 450 g (1 lb) ground beef or Italian sausage and layer with the ravioli; everything else remains the same, cook times unchanged. Use lean meat to avoid excess grease.
• Gluten-Free: Replace frozen ravioli with a gluten-free ravioli (equal weight); watch cook time—reduce LOW setting by 20–30 minutes because some GF pastas soften faster.
• Egg-Free / Vegan-ish: Omit the egg and use 425 g (15 oz) strained tofu blended with 2 tbsp (30 ml) nutritional yeast and 1 tsp (5 ml) lemon juice to mimic ricotta; use vegan mozzarella and check doneness at the shorter end.
• Hearty Vegetable Boost: Add 200 g (about 2 cups) sautéed mushrooms and 150 g (1 cup) chopped spinach to each ricotta layer; excess moisture will cook off during the long, low simmer.
• Casserole Style (ravioli casserole): Instead of layering in the crockpot, assemble in a 23 x 33 cm (9 x 13 in) baking dish and bake at 180°C (350°F) for 25–35 minutes until bubbly for a faster oven version.

Serving Suggestions & Pairings

• Simple green salad with lemon vinaigrette and toasted pine nuts for brightness.
• Garlic-roasted potatoes or crusty bread to soak up sauce; pair with our bold, spicy chicken sides for a heartier spread.
• Wine pairing: medium-bodied Chianti or a fruity Zinfandel balances tomato acidity and cheese richness.
• Garnish with chopped fresh basil and a drizzle of extra-virgin olive oil; serve with grated Parmesan.

Nutrition Information

Per serving (serves 8; 1 slice ≈ 1/8 recipe):

• Calories: 560 kcal
• Total Fat: 27 g
• Saturated Fat: 12 g
• Cholesterol: 85 mg
• Sodium: 760 mg
• Total Carbohydrates: 52 g
• Dietary Fiber: 3 g
• Sugars: 7 g
• Protein: 28 g

Nutrition values are estimates calculated using a nutrition database and recipe analyzer. Actual values may vary based on specific ingredients and preparation.

Frequently Asked Questions

Q: Why did my lasagna turn out dry?
A: Dryness usually means there wasn’t enough sauce or it cooked uncovered too long; next time increase marinara by 60–120 ml (1/4–1/2 cup) and keep the lid on during the majority of cook time.

Q: Can I make this without eggs?
A: Yes—omit the egg and either strain the ricotta for 15 minutes to reduce excess moisture or use a blended tofu–nutritional yeast mix as an egg-free binder (see Variations & Substitutions).

Q: Can I double this recipe?
A: You can double it, but you’ll need two 6–7 L (6–7 qt) crockpots or cook in batches—overfilling a single crock can lead to uneven cooking and undercooked centers.

Q: Can I prepare this the night before?
A: Yes. Assemble through the layering step, cover, and refrigerate up to 24 hours; add 10–20 minutes to the cooking time if you start from chilled.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps for up to 4 days in the refrigerator.

Q: Will fresh ravioli work instead of frozen?
A: Fresh ravioli can be used but will cook faster and risk becoming mushy—reduce LOW cook time by ~20–30 minutes and check for doneness earlier.

Q: Can I cook this in the oven instead?
A: Yes—transfer to a 23 x 33 cm (9 x 13 in) dish and bake at 180°C (350°F) for 25–35 minutes until bubbling; broil for 1–3 minutes to brown the top.

Conclusion

This Crockpot Ravioli Lasagna is ideal when you want the comfort of layered lasagna without the hands-on assembly—perfect for busy evenings or casual entertaining. For another easy slow-cooker recipe with a creamy, crowd-pleasing sauce, see the Crockpot Ranch Chicken and Potatoes Recipe, and for more simple weeknight ideas that pair well with this casserole, browse Delicious and Easy Weeknight Dinners for Busy Nights.

Author: Alex Marino — Culinary school graduate and recipe developer with 12 years testing kitchen‑friendly comfort food.

Crockpot Ravioli Lasagna

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• Author: sadka
• Total Time: 255 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A hands-off, flavor-packed comfort food masterpiece that turns frozen cheese ravioli into a layered lasagna with rich marinara, creamy ricotta, and melty mozzarella.

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Ingredients

Scale 1x2x3x

• 900 g frozen cheese ravioli (32 oz, about two 16-oz packages)
• 800 g marinara sauce (28 oz, 3 cups)
• 425 g ricotta cheese (15 oz, 1 3/4 cups)
• 340 g shredded mozzarella (12 oz, about 3 cups)
• 50 g grated Parmesan (1/2 cup)
• 1 large egg (50 g, beaten)
• 150 g yellow onion (1 medium, diced)
• 3 cloves garlic (9 g, minced)
• 30 ml olive oil (2 tbsp)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper (1.5 g)
• 1 tsp dried Italian seasoning (1 g, or 1 tbsp fresh basil)
• Optional: 450 g ground beef or Italian sausage (1 lb, cooked and drained)

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Instructions

1. Heat 30 ml (2 tbsp) olive oil in a skillet over medium heat, add 150 g diced onion, and sauté for 4–5 minutes until translucent. Add 3 cloves minced garlic and cook for an additional 30 seconds. If using, add 450 g ground meat and brown for 6–8 minutes. Drain excess fat.
2. In a bowl, combine 425 g ricotta, 50 g grated Parmesan, 1 beaten egg, 1/2 tsp black pepper, and 1 tsp Italian seasoning; stir until smooth.
3. Spread 120 ml marinara on the bottom of the crockpot. Layer with 300 g ravioli, dollop with one-third of the ricotta mixture, sprinkle with 110 g mozzarella, then repeat two more times, ending with reserved mozzarella on top.
4. Pour remaining marinara over the layers, cover, and cook on LOW for 180-240 minutes or HIGH for 90-120 minutes, until center is bubbling and internal temperature reaches 74°C (165°F).
5. If desired, broil for 2–3 minutes to brown the top, or leave lid off in the crockpot for 15–20 minutes.
6. Let rest uncovered for 10–15 minutes before serving.

Notes

To avoid overcooking ravioli, ensure you use frozen ravioli and monitor the cook time closely. This dish freezes well, making it ideal for meal prep.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 560
• Sugar: 7g
• Sodium: 760mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg