What Is Crockpot Lasagna with Ravioli?
This easy crockpot lasagna with ravioli takes everything you love about classic lasagna and makes it even simpler — no boiling noodles, no layering sheets of pasta, and no standing over a hot stove. Frozen ravioli replaces traditional lasagna noodles, your slow cooker does all the heavy lifting, and the result is a bubbly, cheesy, saucy dinner that tastes like you spent all day on it!
Save This Recipe! 💌
Why You’ll Love This Easy Crockpot Lasagna with Ravioli
- Dump and go — minimal prep, maximum flavor
- No boiling noodles — frozen ravioli goes straight in
- Kid approved — cheesy, saucy, and totally irresistible
- Perfect for busy weeknights — set it and forget it!
- Feeds a crowd — great for family dinners and potlucks
What You’ll Need
A few tools and ingredients that make this recipe shine:
- A 6-quart slow cooker or crockpot — the star of this recipe!
- Frozen ravioli — beef or cheese filled both work perfectly
- Marinara sauce — use your favorite jar or homemade
- Fresh basil — adds a bright finishing touch
- Mozzarella cheese — the more the better!
Ingredients
- 1 jar (24 oz) marinara sauce
- 1 package (14 oz) frozen ravioli, beef or cheese filled
- 1 carrot, grated
- 1 red bell pepper, finely chopped
- 2 cups grated mozzarella cheese
- 1 tablespoon fresh basil, thinly sliced
How to Make Easy Crockpot Lasagna with Ravioli
Step 1: Layer the sauce Spread a thin layer of marinara sauce on the bottom of your slow cooker to prevent sticking.
Step 2: Add the ravioli Place a single layer of frozen ravioli over the sauce. No need to thaw!
Step 3: Add the vegetables Sprinkle the grated carrot and chopped red bell pepper evenly over the ravioli.
Step 4: Add cheese Sprinkle a generous layer of mozzarella cheese over the vegetables.
Step 5: Repeat the layers Continue layering sauce, ravioli, vegetables, and cheese until all ingredients are used up. End with a layer of sauce topped with cheese.
Step 6: Cook Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the ravioli is tender and cheese is melted and bubbly.
Step 7: Serve Top with fresh basil and serve straight from the slow cooker!
Tips for the Best Crockpot Lasagna with Ravioli
- Don’t thaw the ravioli — frozen goes straight in and works perfectly
- Use a good quality marinara — since it’s the base of the whole dish, it matters!
- Add meat — brown some ground beef or Italian sausage and add it between layers for a heartier meal
- Don’t overcook — check at the 3 hour mark on low. Ravioli can get mushy if left too long
- Fresh basil is worth it — it makes the whole dish taste brighter and more restaurant-quality
What to Serve with Crockpot Lasagna with Ravioli
- Garlic bread or crusty Italian bread
- Simple green salad with Italian dressing
- Roasted zucchini or asparagus
- Extra Parmesan cheese for topping
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave covered for 2-3 minutes.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh ravioli instead of frozen? Yes! Fresh ravioli will cook faster — check at the 2 hour mark on low to avoid overcooking.
Can I add meat to this recipe? Absolutely! Brown 1 pound of ground beef or Italian sausage and add it between the layers for a heartier dish.
What size slow cooker do I need? A 6-quart slow cooker works best for this recipe. A 4-quart will work but may be tight with all the layers.
Can I use homemade marinara? Yes — 2.5 cups of homemade marinara is a perfect substitute for the jarred sauce!
Can I make this ahead of time? Yes! Assemble all the layers the night before, refrigerate, and just turn on the slow cooker in the morning.
More Easy Crockpot Recipes You’ll Love
The Ultimate Loaded Crockpot Potato Soup (Easy Family Recipe!)
If you make this easy crockpot lasagna with ravioli I’d love to see it! Leave a comment below or tag me on Pinterest 🎉
Easy Crockpot Lasagna with Ravioli
Ingredients
- 24 Ounces marinara sauce
- 14 Ounces frozen ravioli, beef or cheese filled
- 1 carrot, grated
- 1 red bell pepper, finely chopped
- 2 Cups grated mozzarella cheese
- 1 tbsp fresh basil, thinly sliced
Instructions
- Step 1: Layer the sauce Spread a thin layer of marinara sauce on the bottom of your slow cooker to prevent sticking.Step 2: Add the ravioli Place a single layer of frozen ravioli over the sauce. No need to thaw!Step 3: Add the vegetables Sprinkle the grated carrot and chopped red bell pepper evenly over the ravioli.Step 4: Add cheese Sprinkle a generous layer of mozzarella cheese over the vegetables.Step 5: Repeat the layers Continue layering sauce, ravioli, vegetables, and cheese until all ingredients are used up. End with a layer of sauce topped with cheese.Step 6: Cook Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the ravioli is tender and cheese is melted and bubbly.Step 7: Serve Top with fresh basil and serve straight from the slow cooker!