Crockpot Lasagna is the easiest way to get all the rich, creamy layers of a classic lasagna without the hassle. Made with cheese-filled ravioli, savory sausage, and a slow cooker that does all the work, this recipe is pure comfort with just 15 minutes of prep time.
If you're looking for delicious lasagna recipes, you've come to the right place! Try my Chicken Alfredo Lasagna, Stovetop Skillet Lasagna, and this Classic Homemade Lasagna Recipe next.
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Crockpot Lasagna Recipe
I love a good comfort food recipe, and this crockpot lasagna with ravioli one checks all the boxes! The rich meat sauce, creamy ricotta, and layers of cheesy goodness come together without the hassle of boiling noodles—because you don’t need lasagna noodles at all!
Just toss everything in the slow cooker, let it do its thing, and enjoy a meal that’s perfect for busy weeknights. It also reheats well for delicious leftovers, so I always make extra to have an easy meal the next day. Whether you’re making it for holidays, potlucks, or just because, this is one of those set it and forget it dishes you can customize to fit your favorite flavors!
Ingredients
- Frozen cheese ravioli: I use frozen ravioli because it takes the place of traditional lasagna noodles and ricotta all in one. No need to boil anything—just layer it straight into the slow cooker.
- Italian sausage or ground beef: Italian sausage gives the lasagna a ton of flavor with just the right amount of spice, but ground beef works great too. If I want a little kick, I go for hot Italian sausage.
- Marinara sauce or pasta sauce of your choice: A good-quality jar of marinara keeps this recipe simple, but if I have the time, I’ll use homemade marinara sauce. Either way, the meat sauce is what ties everything together.
- Italian seasoning: This blend of herbs gives the sauce that classic lasagna flavor. If I have fresh basil or oregano on hand, I’ll throw some in for extra freshness.
- All-purpose seasoning: A little extra seasoning makes all the difference, especially when using store-bought sauce. I like to taste the sauce and adjust the seasoning as I go.
- Ricotta cheese: This adds that creamy, rich texture that makes lasagna so good. Sometimes I mix in a little Parmesan for even more flavor.
- Mozzarella cheese: The gooey, melty cheese on top is what makes this dish feel like classic lasagna. I always add a little extra because there’s no such thing as too much cheese!
- Parmesan cheese: This adds a nice salty bite and makes the top layer golden and delicious. I also like to sprinkle extra on top when serving.
- Salt and pepper: A little seasoning goes a long way, especially when working with store-bought ingredients. I taste everything as I go and adjust if needed.
How to Make Crockpot Lasagna
See recipe card for ingredient quantities and full instructions.
Preparing the Meat and Sauce
I start by browning the Italian sausage or ground beef in a skillet over medium heat. Once it's cooked through, I drain any excess fat and season it with salt, pepper, and Italian seasoning. Then, I stir in the marinara sauce and let it simmer while I prepare the rest of the ingredients.
If I'm using sausage links, I brown them until there's no pink left, then remove them from the skillet to cool for about five minutes. After that, I slice them into one-inch pieces so they’re ready to be layered into the ravioli lasagna.
Assembling the Crockpot Lasagna
I spray the crockpot with non-stick spray or use a slow-cooker liner for easy cleanup.
Then, I spread a layer of marinara sauce at the bottom, sprinkle in some of the seasonings, and start layering.
I keep layering until I reach the top. However you layer your ingredients, make sure the last layer is sauce, mozzarella, and Parmesan cheese. This helps the cheese get that melty, bubbly texture that makes crockpot lasagna so good.
Cook and Serve Slow Cooker Ravioli Lasagna
Once everything is layered, I cover the crockpot and cook on low for 4–5 hours or high for 2–3 hours. I check to make sure the ravioli is tender and the cheese is melted before turning off the heat. After letting it rest for five minutes, I serve it with extra Parmesan or fresh basil on top.
One thing I always keep in mind is not to overfill the slow cooker. The ravioli expands as it cooks, and too much sauce can cause it to overflow. Keeping a little space at the top prevents any mess and ensures everything cooks evenly.
Pro Tips
- Brown the meat for extra flavor. Cooking the sausage or ground beef first helps develop rich, deep flavor in the meat sauce. If using sausage links, let them cool before slicing to keep the juices inside.
- Don’t overfill the slow cooker. The ravioli expands as it cooks, and too much sauce can cause it to spill over. Leave a little space at the top to prevent a mess and ensure even cooking.
- Layer ingredients evenly for the best texture. Spreading out the meat, sauce, and cheese in even layers helps every bite have the perfect balance of flavors. I like to start and end with sauce and cheese for that classic lasagna feel.
- Customize with your favorite ingredients. Swap the sausage for ground turkey, add spinach for some greens, or mix in extra cheese for an even creamier dish. This recipe is super flexible, so it’s easy to make it your own.
- Let it rest before serving. Giving the lasagna five minutes to sit after cooking helps the layers set and makes it easier to scoop. Plus, it keeps all that cheesy goodness from sliding apart on your plate!
Storage
Let lasagna cool completely before storing it in an airtight container in the fridge. It stays fresh for up to four days.
For longer storage, I portion it into freezer-safe containers and freeze it for up to three months. When I’m ready to reheat, I microwave individual servings until warmed through or bake larger portions at 350°F until hot and bubbly. If it looks a little dry, I add a splash of marinara sauce before reheating to bring back some moisture.
How to Serve Crockpot Lasagna
Serve crockpot lasagna with a fresh side salad to balance out the richness of the dish. Roasted Brussels sprouts add a nice crunch and a little extra green to the meal. For bread, I go for something garlicky—either Garlic Butter Pull-apart Bread or Cheesy Garlic Naan to soak up all that flavorful sauce.
FAQ
Do I need to thaw the ravioli before using it?
No, the frozen ravioli lasagna cooks perfectly straight from the freezer. Thawing it first can make the pasta too soft, so I layer it in the slow cooker while still frozen.
What if my lasagna looks watery?
Some moisture is normal, especially since the ravioli releases liquid as it cooks. If it looks too soupy, I let it rest uncovered for a few minutes to thicken up before serving.
Can I make this ahead of time?
Absolutely! I assemble everything in the slow cooker insert, cover it, and refrigerate it overnight. The next day, I just pop it into the slow cooker and let it cook as directed.
More Delicious Comfort Food
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📖 Recipe
Ingredients
- 1 25 ounce package Frozen cheese ravioli
- 1 pound Italian sausage or ground beef
- 1 24 ounce jar Marinara sauce or pasta sauce of your choice
- 1 tablespoon Italian seasoning
- ½ tablespoon All purpose seasoning
- 1 15 ounce container Ricotta cheese
- 1 ½ cups shredded Mozzarella cheese
- 1 cup grated Parmesan cheese plus more for serving
- Salt and pepper to taste
Instructions
- Start by browning your Italian sausage or ground beef in a skillet over medium heat. Drain the excess fat and season with salt, pepper, and Italian seasoning. Stir in marinara sauce and simmer.
- If you are using Italian sausage links, brown them until there is no more pink- remove them from the skillet and let them cool down for about 5-7 minutes, then slice them into about 1 inch slices.
- Spray your crockpot with non-stick spray, or use a slow-cooker liner. Gently pour in some of your marinara sauce, sprinkle in some of the seasonings, then layer in some of the cooked meat, then the frozen ravioli, a few dallops of ricotta cheese, and sprinkle a layer of mozzarella cheese.
- Continue layering, ending with the last layer of marinara sauce, and mozzarella and parmesan cheese.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, or until ravioli is tender and cheese is melted and bubbly.
- Rest 5 minutes before serving. Garnish with extra Parmesan cheese or fresh basil, if desired. And Enjoy!
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