Crockpot Ravioli Lasagna – I make this TWICE a week and no one is ever mad about it 😍🍝
If you’re looking for a no-stress, dump-and-go dinner that tastes like you spent all day in the kitchen… this is it. I swear this Crockpot Ravioli Lasagna has saved my sanity on busy days. I throw everything into the slow cooker, walk away, and a few hours later the house smells AMAZING and dinner is basically done.
The best part? There’s no boiling, no layering drama, no oven heat, and somehow it still comes out cheesy, saucy, and absolutely irresistible. Every time I make it, someone goes back for seconds… and then asks if there’s more left 😅
❤️ Why this recipe is on repeat in my house
- Perfect for busy days
- Kid-approved and picky-eater friendly
- Uses simple, affordable ingredients
- Comfort food without the work
- Tastes even better the next day
Honestly, if lasagna and ravioli had a baby, this would be it.
🧄 Crockpot Ravioli Lasagna Ingredients - 1 bag frozen cheese ravioli
- 1 lb ground beef or Italian sausage
- 1 jar marinara or spaghetti sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan
- 1 tsp Italian seasoning
- Salt & pepper to taste
(Optional: add spinach, mushrooms, or bell peppers for extra veggies)
🍲 How to Make It
Brown the ground meat, season with salt and pepper, then drain.
Spray the crockpot with nonstick spray.
Add a thin layer of sauce on the bottom.
Layer ravioli, meat, ricotta, mozzarella, and Parmesan.
Repeat layers until ingredients are used.
Finish with sauce and plenty of cheese on top.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
That’s it. No babysitting. No stress.
🧀 Pro Tips - Don’t thaw the ravioli — straight from the freezer works best
- Extra cheese on top = zero regrets
- Serve with garlic bread or a simple salad
- Leftovers reheat beautifully