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This Crockpot Ravioli Lasagna is everything you love about classic lasagna, melty cheese, rich meat sauce, and layers of cozy comfort—in a simplified, slow-cooked version that’s big on flavor and light on effort.
It’s one of my favorite weeknight wins, and I use a little sauce trick that gives it that from-scratch taste. It’s the kind of shortcut meal that tastes anything but.
After more than 30 years of cooking for my family, I’ve learned that a delicious meal doesn’t have to be complicated. And you don’t need to make every single component from scratch to serve something that tastes like you did.
In fact, I fully embrace smart store-bought shortcuts—frozen ravioli, jarred sauces, and quality pre-shredded cheese are staples in my kitchen. Why? Because they save time, reduce stress, and still let you feed your people something truly comforting.
My favorite trick to elevate a jarred sauce is to blend a few together. Even when I make spaghetti, I rarely use just one jar—I mix brands, flavors, or add in a jar of pizza sauce to amp up the depth. That’s exactly what I do in this Crockpot Ravioli Lasagna. The combo of marinara and pizza sauce gives it a from-scratch flavor.
So yes, this is a shortcut meal, but it’s full of heart and homemade taste. And to me, that’s what matters most.
Ravioli Lasagna Recipe Ingredients
| Ingredient | What It Does | Swap Ideas |
|---|
| Lean Ground Beef | Adds hearty, savory base flavor | Ground turkey, chicken, or Italian sausage |
| Garlic | Infuses rich, aromatic flavor | Garlic powder (use in sauce), shallots |
| Frozen Ravioli | Acts as the “pasta + cheese layer” in one | Spinach ravioli, beef ravioli, gluten-free ravioli |
| Marinara Sauce | Forms the bulk of the saucy lasagna base | Tomato basil sauce, homemade red sauce |
| Pizza Sauce | Adds sweet, zesty depth and extra tomato flavor | More marinara or tomato paste + water |
| Italian Seasoning | Brings classic herby Italian flavors | Dried basil + oregano combo |
| Black Pepper | Enhances all the savory and herby notes | White pepper, red pepper flakes (for heat) |
| Kosher Salt | Balances and brightens the flavor | Sea salt or table salt (adjust to taste) |
| Mozzarella Cheese | Creates that gooey, stretchy, cheesy layer. I love the quality, taste, and texture of the Sargento brand | Mozzarella & provolone blend |
| Italian Blend Cheese | Adds tangy, nutty depth to the cheesy top. Tested with Sargento brand | Parmesan, Romano, or cheddar blend |
How To Make Crock Pot Ravioli Lasagna
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Brown the beef: In a large skillet over medium heat, cook the ground beef until browned (about 5–7 minutes).
Add minced garlic in the last minute of cooking. Drain any excess fat.
Add the sauces and seasonings: Stir in marinara, pizza sauce, Italian seasoning, pepper, and salt until well combined.
Layer in the slow cooker: In a 6-quart slow cooker:
Spread ⅓ of the sauce on the bottom.
Layer half of the frozen ravioli over the sauce.
Sprinkle ⅓ of the cheese over the ravioli.
Repeat with another ⅓ of the sauce.
Then the remaining ravioli.
And another ⅓ of cheese.
Finish with the remaining sauce and top with the remaining cheese.
Create a moisture barrier: Place a double layer of paper towels under the lid to absorb moisture and help the top get golden and cheesy, not watery.
Cook: Cover and cook on LOW for 3 to 4 hours.
Garnish: Sprinkle with chopped parsley or basil if desired. Serve and enjoy!
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Tips for Crockpot Lasagna with Ravioli
- No Need to Thaw the Ravioli: Go straight from freezer to crockpot! Using frozen ravioli helps keep its shape and prevents overcooking.
- Use Two Sauces for Big Flavor: The combo of marinara/pasta sauce and pizza sauce adds richness, depth, and a little sweetness that makes this lasagna extra craveable.
- Double Up on Paper Towels: Lay a double layer of paper towels under the crockpot lid (hanging slightly over the sides) before covering. This trick absorbs excess moisture so your cheese melts beautifully instead of turning watery.
- Layering Tip: Always start with sauce on the bottom to prevent sticking. Then build in layers—ravioli, cheese, repeat.
- Use Quality Cheese: A good-quality mozzarella (like Sargento) melts smoother and tastes creamier than pre-shredded budget brands, which can get greasy or rubbery. You can also shred yourself for even more melt factor!
Recipe Variation Ideas
- Meat Lovers: Swap the ground beef for a mix of Italian sausage and pepperoni for a heartier, pizza-style twist.
- Vegetarian: Skip the meat and add layers of sautéed mushrooms, spinach, zucchini, or even roasted red peppers for a veggie-forward meal.
- Spicy Kick: Stir in red pepper flakes or use spicy Italian sausage for a lasagna with some heat.
- White Lasagna: Replace the red sauces with Alfredo or a creamy garlic Parmesan sauce. Use cheese ravioli and layer with baby spinach or chicken.
- Gluten-Free: Use gluten-free ravioli and double-check that your sauces and seasonings are certified gluten-free.
- Pesto Lover’s Version: Swirl some basil pesto into the sauce mixture or drizzle between layers for a bright, herby upgrade.
- Tex-Mex Style: Use taco-seasoned ground beef, a mix of enchilada sauce and salsa in place of marinara, and top with Mexican blend cheese for a fun twist.
- Ultimate Lasagna: Want an extra decadent layer like my Ultimate Spaghetti, add easy homemade alfredo sauce layers.
Changing Up the Ravioli Flavors
One of the best things about this crockpot lasagna is how easy it is to switch up the flavor just by changing the kind of ravioli you use. Here are a few of my favorite twists:
- Cheese Ravioli: Classic and kid-approved. This is the base for the original recipe and gives you that traditional lasagna flavor.
- Spinach and Cheese Ravioli: Adds a touch of green and a subtle earthy flavor—great if you’re trying to sneak in a veggie or two without the kids noticing.
- Beef Ravioli: For a heartier, meatier lasagna. You can even skip browning extra ground beef if you go with this option.
- Mushroom Ravioli: Adds rich, umami depth. Perfect for mushroom lovers or a more grown-up flavor profile.
- Lobster or Seafood Ravioli: Feeling fancy? Try this with a garlic cream sauce instead of the red sauce and make it a dinner to impress.
How to Serve Crockpot Ravioli Lasagna
This dish is hearty enough to stand on its own, but here are some delicious pairing ideas:
- Garlic bread or cheesy breadsticks
- A crisp green salad or Caesar salad
- Roasted broccoli or green beans
Storing Ravioli Lasagna
Store: Let cool completely, then refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave single portions or warm in the oven at 350°F until hot and bubbly.
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Crockpot Ravioli Lasagna Recipe
Ingredients
- 24 ounces frozen ravioli, do not thaw
- 24 ounce marinara or pasta sauce
- 13.5 ounce pizza sauce
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon black pepper, or to taste
- ½ teaspoon kosher salt, or to taste
- 2 cups shredded mozzarella, or mozzarella & provolone
- 2 cups shredded Italian blend cheese
Instructions
- In a large skillet over medium heat add ground beef, cook until completely brown, about 5 to 7 minutes. During the last 1 minute of cooking add in minced garlic. Drain off remaining fat.
- Add spaghetti sauce, pizza sauce, Italian seasoning, black pepper and salt to the skillet. Stir to combine.
- In a 6-quart slow cooker add ⅓ of the sauce to the bottom and layer half of the ravioli over the sauce. Sprinkle ⅓ of the cheese over the top. Repeat layer 1 more time; ⅓ of sauce, remaining ravioli, ⅓ of cheese.
- Then, evenly spread the remaining sauce over the top and sprinkle the remaining cheese over the sauce.
- Place a double layer of paper towels hanging slightly over each side of the slow cooker. This will keep the moisture from dropping down and you’ll get a nicer golden brown topping. Cover and cook on low for 3-4 hours.
- Garnish with chopped parsley or basil and enjoy!
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Notes
- Store: Let cool completely, then refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Microwave single portions or warm in the oven at 350°F until hot and bubbly.
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Recipe FAQs
Frozen ravioli is best for this recipe because it holds up to the long cook time without getting mushy. If using fresh, reduce the cook time and keep an eye on the texture.
Cheese ravioli is classic, but beef, spinach, or even mushroom ravioli work great too!
Because the ravioli needs to stay frozen, it’s best to prep the sauce and cheese ahead, then assemble right before cooking. You can brown the meat and mix the sauce a day in advance!
Use the paper towel trick—layer two paper towels under the crockpot lid to absorb condensation. It keeps the top cheesy and golden, not soggy.
