Easy Crockpot Lasagna with Ravioli Recipe 5-Step Cheesy Comfort Dinner

Name: Easy Crockpot Lasagna with Ravioli
Prep time: 13 min
Cook time: PT-491345H8M28S
Total time: PT-491345H8M28S
Cuisine: Italian
Ingredients: 24 oz frozen cheese ravioli; 3 cups marinara sauce; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 large egg; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh basil or parsley (optional, for garnish)

Posted on January 19, 2026

easy crockpot lasagna with ravioli - featured image

Jump to Recipe·Print Recipe

There was a weeknight last winter when I was juggling work emails, a toddler’s meltdown, and a fridge that looked suspiciously empty. I needed dinner that screamed comfort but required zero babysitter-level cooking skills. Enter this easy crockpot lasagna with ravioli. Yes, ravioli—because why not make life simpler and tastier at the same time?

I’ve made this cheesy comfort dinner at least a dozen times since then, sometimes swapping in spicy sausage, sometimes going all veggie, but always landing on that melty, cozy spot that says, “You’re home.” This recipe is a lifesaver for those nights when you want lasagna without the fuss—and bonus, it uses frozen ravioli, so no rolling or layering needed. Trust me, this easy crockpot lasagna with ravioli will become your new weeknight best friend.

Why You’ll Love This Recipe

Okay, real talk—this recipe changed my lasagna game forever. Here’s why you’re gonna want to try it ASAP:

Minimal prep, maximum flavor: Toss everything in the crockpot and forget about it for a few hours. I’ve literally done this while running errands and come home to a dinner that smells like a restaurant.
Ravioli shortcut: Using frozen ravioli means no rolling pasta sheets or stacking layers. If you can open a bag and pour sauce, you’re set.
Super cheesy and comforting: This is the kind of meal that hugs you from the inside out. Gooey cheese, rich tomato sauce, and tender ravioli—what’s not to love?
Family-friendly: I’ve served this to picky eaters and food snobs alike, and it’s always a hit. Plus, it’s easy to customize with your favorite fillings.

If you’re anything like me, you want dinner that feels like a warm, cheesy hug but without the afternoon spent in the kitchen. This easy crockpot lasagna with ravioli hits the spot every time, and I can’t wait for you to try it.

What Ingredients You’ll Need

Here’s what’s awesome about this ingredient list: you probably have most of it sitting in your pantry or freezer already. Also, I’ve broken it down so you know exactly what each part does in the recipe.

Frozen cheese ravioli (about 24 oz / 680g) — This is the star shortcut. I usually grab a decent quality brand from the freezer aisle. If you want to get fancy, fresh ravioli works too, but frozen is foolproof.
Marinara sauce (3 cups / 720ml) — Use your favorite jarred sauce or homemade if you’re feeling ambitious. I like a sauce with garlic and a little herb kick. Pro tip: adding a pinch of red pepper flakes gives it a subtle warmth.
Ricotta cheese (1 cup / 240g) — Adds creaminess and that classic lasagna texture. Full-fat is my jam for richness.
Shredded mozzarella cheese (2 cups / 200g) — Melted mozzarella is the gooey magic here. Freshly shredded melts better than pre-shredded, trust me.
Grated Parmesan cheese (½ cup / 50g) — For that salty, nutty finish that makes it taste restaurant-worthy.
Egg (1 large) — Helps bind the ricotta mixture so it’s not runny.
Italian seasoning (1 teaspoon) — A mix of oregano, basil, and thyme to keep things classic.
Salt and pepper — To taste. I usually go light on the salt because the cheeses bring plenty of flavor.
Fresh basil or parsley (optional, for garnish) — Because a pop of green makes everything better.

Quick notes: If you want to sneak in some veggies, diced spinach or mushrooms work great stirred into the ricotta mixture. And if you can’t find frozen ravioli, tortellini or even fresh pasta sheets can be used, though cooking times might vary.

Equipment Needed

You don’t need a fancy kitchen setup for this—honestly, I’ve made it on a college dorm hot plate with a tiny crockpot that barely fit the ingredients. Here’s what I use:

Slow cooker / crockpot (4 to 6-quart size) — This is the hero tool. If yours has a timer, even better.
Mixing bowl — To whip up the ricotta mixture easily.
Measuring cups and spoons — I’m not above eyeballing, but for this, measuring keeps it consistent.
Spoon or spatula — For mixing and layering the ingredients.
Optional: cheese grater — If you buy block cheese instead of pre-shredded, this will save your life.

If you don’t have a slow cooker, a Dutch oven can work on low heat in the oven, but you’ll have to watch it more closely. I’m all about easy, so crockpot is my jam.

How to Make It: Step-by-Step

Alright, here we go! I’m walking you through the easiest way to get this cheesy comfort dinner on your table.

Prep your slow cooker (5 minutes)
Spray the inside of your crockpot with non-stick cooking spray or rub with a little olive oil. This helps with cleanup later (because nobody wants to scrub baked-on cheese).
Mix the ricotta filling (3 minutes)
In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan, Italian seasoning, salt, and pepper. Stir until smooth and creamy. This mixture will add that classic lasagna creaminess.
Layer the ingredients (5 minutes)
Start by spooning about ½ cup of marinara sauce on the bottom of the crockpot. Next, add a layer of frozen ravioli (about half the package). Spread half the ricotta mixture over the ravioli, then sprinkle 1 cup of shredded mozzarella. Pour 1 cup of marinara sauce on top. Repeat the layers with the remaining ravioli, ricotta mixture, mozzarella, and finish with the last cup of marinara sauce and the remaining Parmesan cheese.
Cook low and slow (3 to 4 hours)
Cover and cook on LOW for 3 to 4 hours. Halfway through, check to make sure the ravioli isn’t sticking to the sides. If it looks dry, spoon a bit more sauce on top. The ravioli should be tender but not mushy when done. (I’ve burned the edges once by cooking too long—learn from my mistakes!)
Final touch and serve (5 minutes)
When it’s done, sprinkle fresh chopped basil or parsley on top for a pop of color and flavor. Let it sit with the lid off for 5 minutes to thicken up. Then dig in!

Pro tip: If you want a bubbly top, you can transfer the crockpot insert to your oven under the broiler for 2-3 minutes—watch it like a hawk so it doesn’t burn.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve learned making this way too many times:

Don’t thaw the ravioli: Toss them in frozen. Thawed ravioli can get mushy and stick together.
Layering matters: The sauce on the bottom keeps the ravioli from sticking and burning. Trust me, I once skipped this and paid the price.
Low and slow is your friend: Cooking it on low heat for longer prevents drying out and gives the cheese time to melt perfectly.
Use fresh shredded cheese: Pre-shredded cheese often has anti-caking agents that affect meltiness. Freshly shredded mozzarella is worth the extra minute.
Make it ahead: This casserole tastes even better the next day. I often make it the night before and reheat—saving me stress on busy days.
Cleanup hack: Line your crockpot with a slow cooker liner or parchment paper for mess-free cleanup.
Spice it up: Add a pinch of crushed red pepper flakes to the sauce if you like a little kick.

Ways to Mix It Up

Once you nail this basic version, you can start experimenting. I’ve tried these, and they all work beautifully:

Meaty upgrade: Brown 1 lb (450g) of Italian sausage or ground beef and mix it into the marinara for a hearty twist. My husband swears this is the “real deal” version.
Veggie boost: Stir in 1 cup of chopped spinach, mushrooms, or zucchini with the ricotta mixture. Adds color and sneaky nutrition.
White sauce swap: Use Alfredo sauce instead of marinara for a creamy, indulgent change. I do this when I’m craving something rich.
Spicy twist: Add sliced jalapeños or a swirl of spicy arrabbiata sauce for a kick. My spicy-food-loving friend requests this all the time.
Gluten-free: Use gluten-free ravioli and double-check your sauce ingredients. It’s just as good, promise.
Cheese lovers: Add dollops of shredded provolone or fontina cheese for extra gooey layers.

Serving Ideas & Storage

This easy crockpot lasagna with ravioli is fantastic straight from the slow cooker, but here’s how I like to enjoy and store it:

Serving: Slice it up and serve with a simple green salad and garlic bread. My kids love it with steamed broccoli on the side.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezing: This freezes well! Portion it out into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Reheating tip: To keep the top from drying out, cover with foil when reheating in the oven.

Pro tip: If you have leftover slices, they make killer grilled cheese sandwiches the next day. Just sayin’.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I love about this recipe from a health perspective:

Per Serving (approx.)	Amount
Calories	380
Protein	20g
Carbohydrates	35g
Fat	15g
Fiber	3g

Why it feels good to eat: The protein from the cheese and ravioli keeps you full, and the tomato sauce adds lycopene, which is great for heart health. Plus, using a slow cooker means no extra oils or fats needed for cooking.

Of course, it’s a comfort meal—so enjoy it as an occasional treat or balance it with veggies on the side. I always try to sneak in a salad or steamed greens when I serve this.

Final Thoughts

So that’s my easy crockpot lasagna with ravioli recipe—simple, cheesy, and downright comforting. I know I’ve gushed about it, but when you find a recipe that hits all the marks for flavor, ease, and family approval, you hold on tight.

This has become my go-to when I need dinner that feels homemade but doesn’t eat up my evening. Plus, the variations mean you can make it your own every time you cook it.

If you give it a try, please tell me how it turns out! Drop a comment below or tag me on Instagram @[yourhandle]. I honestly get so excited seeing your versions and tweaks.

Now go get that crockpot out and make your kitchen smell like heaven!

FAQs

Q: Can I use fresh ravioli instead of frozen?

A: Yes! Fresh ravioli works, but keep an eye on the cooking time since it’ll cook faster. I usually check at the 2.5-hour mark to avoid it getting mushy.

Q: What if I don’t have ricotta cheese—can I substitute something?

A: Absolutely. Cottage cheese is a good stand-in (blend it smooth first), or even cream cheese mixed with a little milk. It’ll change the texture slightly but still tastes great.

Q: How do I know when the lasagna is done?

A: The ravioli should be tender but not falling apart. You’ll see the sauce bubbling around the edges, and the cheese will be melted and gooey. If you can pierce a ravioli with a fork easily, you’re good to go.

Q: Can I make this ahead of time and freeze it before cooking?

A: Yes! Assemble everything in the crockpot insert, cover tightly, and freeze. When ready to cook, thaw overnight in the fridge and cook as directed. Just add a bit more cooking time since it’s starting cold.

Q: Can I add meat to this recipe?

A: For sure! Browned Italian sausage or ground beef stirred into the sauce adds a hearty touch. I do this when I want to impress but still keep it easy.

Pin This Recipe!