Crockpot Ravioli Lasagna is one of those why-does-this-work-so-well meals—lazy, cozy, and wildly reliable 🍝🧀
Here’s the classic dump-and-layer version.
Crockpot Ravioli Lasagna (serves 6–8)
Ingredients
- 1 lb ground beef or Italian sausage
- 1 jar (24–26 oz) marinara or pasta sauce
- 1 can (14–15 oz) crushed tomatoes (optional but great)
- 1 tsp Italian seasoning
- 1 bag (20–25 oz) refrigerated or frozen cheese ravioli
- 1½ cups ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- Salt & black pepper, to taste
- Optional: garlic, onion, red pepper flakes
Instructions
- Cook the meat
Brown ground beef or sausage in a skillet. Season with salt, pepper, garlic, and Italian seasoning. Drain excess fat. - Sauce it up
Stir marinara and crushed tomatoes into the cooked meat. - Layer in the crockpot
- Light layer of sauce on the bottom
- Layer of ravioli
- Dollops of ricotta
- Sprinkle mozzarella + Parmesan
- Repeat layers until ingredients are used
- Finish with sauce and cheese on top
- Cook
- LOW: 4–5 hours
- HIGH: 2–3 hours
until ravioli are tender and everything is bubbly.
- Rest & serve
Let it sit 10–15 minutes before serving so it slices better.
Easy variations
- Meatless: skip meat, add spinach or mushrooms
- Extra cheesy: mix mozzarella into the ricotta layer
- Spicy: use hot Italian sausage + red pepper flakes
- White sauce twist: swap half the marinara for Alfredo
Serve with garlic bread and a salad if you’re pretending to be balanced 😌