Slow Cooker Ravioli Lasagna is what I make when I want the cozy, cheesy, saucy vibe of lasagna… but I’m not trying to boil noodles, build perfect layers, or babysit a baking dish in the oven. You use ravioli as the “noodles,” stack everything right in the crockpot, and let it cook into a thick, melty, sliceable casserole that tastes like comfort food on purpose.
The sauce turns rich. The ravioli get tender but still hold their shape. The ricotta layer stays creamy, not grainy. And when you lift the lid at the end, you get that bubbling cheese top that makes everyone wander into the kitchen.
This one is especially handy on busy days. You can brown the meat in the morning, layer everything, and come back to dinner that feels like you did a lot. You didn’t. The slow cooker did.
Why you’ll want this recipe
It’s lasagna without the hard parts. No noodles to boil, no pan to bake, no fussy timing.
Ravioli makes it foolproof. Every layer has filling built in, so the flavor stays consistent from top to bottom.
It feeds a crowd. Big, hearty portions and it stretches well with a salad and bread.
Leftovers are excellent. It reheats beautifully, and the flavors get even better after a night in the fridge.
You can tweak it a hundred ways. Meat or meatless, spicy or mild, extra veggies, different cheeses. It holds up.
If you’ve ever had a slow cooker pasta dish turn watery or mushy, don’t worry. This recipe is built to avoid that. Thick sauce. Smart layering. And a quick finishing step that makes the top perfect.
Frequently asked questions
Can I use frozen ravioli?
Yes, and it’s one of the easiest ways to make this. Use frozen ravioli straight from the bag. No thawing needed. Frozen ravioli usually holds its shape really well in the slow cooker.
Can I use refrigerated ravioli?
Yes. Refrigerated ravioli works great too. Because it’s softer to begin with, I recommend cooking on LOW and checking a bit earlier so it doesn’t overcook.
Does the ravioli get mushy in the crockpot?
It can if the cook time is too long or the sauce is too thin. This recipe keeps the sauce thick, and I give you a cook-time range based on ravioli type so you get tender layers without losing texture.
What size slow cooker should I use?
A 6-quart slow cooker is the sweet spot. A 5-quart can work if you don’t overfill it, but layering is tighter. If you use an 8-quart, you may need slightly more sauce so the edges don’t dry out.
Do I have to cook the meat first?
If you’re using ground beef or sausage, yes. Browning first adds flavor and keeps the casserole from getting greasy. The slow cooker is not great at safely and evenly cooking raw ground meat in a layered casserole.
Can I make it vegetarian?
Absolutely. Skip the meat and add sautéed mushrooms, spinach, zucchini, or bell peppers. You can also use a meatless ground substitute. I include easy variation ideas below.
How do I keep it from getting watery?
Use a thicker marinara, drain the meat well, and don’t add extra liquid “just in case.” Also, don’t keep lifting the lid while it cooks. Condensation builds up when the lid comes off and goes back on.
Can I prep it ahead?
Yes. You can brown the meat and mix the ricotta layer a day ahead. Then assemble when you’re ready to cook. I’ll walk you through the best make-ahead method so the ravioli doesn’t get too soft.
Ingredients
Here I explain the best ingredients for this slow cooker ravioli lasagna recipe, what each one does, and substitution options. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Ravioli and sauce
Ravioli (cheese, spinach, or meat-filled)
Cheese ravioli is the classic choice and works with everything. Spinach and cheese ravioli adds a little extra flavor and feels slightly “lighter.” Meat-filled ravioli makes the whole dish even heartier.
Frozen or refrigerated both work. Frozen tends to be more forgiving in the slow cooker.
Marinara sauce
Use a sauce you already like. Seriously. This is the main flavor driver. Choose a marinara that’s thick and well-seasoned. If your sauce is thin, the casserole can turn watery.
Crushed tomatoes or tomato sauce (optional)
If you want a slightly more “homemade” sauce vibe, you can add a can of crushed tomatoes to stretch and thicken the marinara. It also gives a richer tomato flavor. This is optional, but helpful if you’re feeding a crowd.
Meat (optional, but popular)
Italian sausage
Mild Italian sausage gives classic flavor. Hot sausage adds a little heat. If you want the best flavor with minimal effort, sausage is the move.
Ground beef
Ground beef works great and keeps the flavor more traditional “lasagna.” I like 80/20, then drain well.
Onion + garlic
These build a strong sauce base fast. Even if you’re using jarred sauce, sautéed onion and garlic make it taste more cooked and rounded.
Ricotta layer
Ricotta cheese
This is the creamy layer that makes it feel like real lasagna. Whole milk ricotta gives the best texture. Part-skim works, but it can be a little drier.
Egg
Helps the ricotta layer set, so it stays creamy but sliceable.
Parmesan cheese
Adds salty, nutty flavor and makes the ricotta mixture taste more “lasagna-like.”
Italian seasoning
A simple way to add herb flavor without measuring five different spices.
Cheese topping
Mozzarella cheese
This is your melty, stretchy top. Shredding your own mozzarella melts smoother, but bagged shredded is fine if that’s what you’ve got.
Extra parmesan (optional)
A light sprinkle on top gives a nice salty finish and helps the top brown a little.
Optional add-ins
Spinach
Fresh spinach wilts perfectly into the layers. It’s an easy add that doesn’t change the method.
Mushrooms
Adds a savory, hearty bite. Sauté them first so they don’t water out the casserole.
Bell peppers
Sweet peppers pair well with Italian sausage. Dice and sauté with the onions.
Red pepper flakes
If you want gentle heat, a pinch in the sauce does the trick.
The best ravioli to use
This recipe is flexible, but ravioli choice changes the final texture and richness.
Cheese ravioli: classic, kid-friendly, works with any sauce or meat.
Spinach and cheese: adds a little “green” flavor and pairs great with sausage.
Mushroom ravioli: delicious, deeper flavor, feels a little more grown-up.
Meat ravioli: extra hearty, great if you’re skipping additional meat in the sauce.
If you’re deciding between frozen and refrigerated and you want the easiest result, go with frozen. It holds up well and gives you a wider “perfect cook time” window.
How to keep it thick and sliceable
Slow cookers trap moisture. That’s great for soups and braises. For pasta casseroles, it can be tricky.
Here’s what keeps this ravioli lasagna from turning into a saucy puddle:
Start with a thick sauce. If your marinara pours like water, the finished casserole will be loose. Choose a thicker jar sauce, or add crushed tomatoes and simmer briefly.
Drain the meat well. Excess grease plus condensation can make the layers slide.
Don’t add extra liquid. Ravioli releases a little moisture as it cooks. The slow cooker also creates condensation. You don’t need extra water or broth.
Finish uncovered (or vented). That last little bit of cooking with the lid cracked helps excess moisture evaporate and thickens the top layer.
These small steps make a big difference.
Instructions
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
The rhythm is simple: make the sauce, mix the ricotta layer, then build 3–4 quick layers in the slow cooker. Keep the lid closed while it cooks, then finish with cheese until everything is bubbly and set.
Step 1: Brown the meat
Place a large skillet on the stove over medium-high heat.
Add the Italian sausage and/or ground beef and cook until browned, breaking it into small pieces as it cooks. This usually takes 6–8 minutes.
If there’s a lot of grease, drain it well. A little is fine. A lot will make the casserole oily.
Add diced onion to the skillet and cook 3–4 minutes, until softened. Add garlic and cook 30 seconds, just until fragrant.
Step 2: Build the sauce
Stir marinara sauce into the skillet with the cooked meat mixture. If you’re using crushed tomatoes, add them now too.
Season with Italian seasoning and black pepper. Add a pinch of red pepper flakes if you want heat.
Let the sauce simmer 5–8 minutes. This thickens it slightly and blends the flavors. Turn off the heat.
That quick simmer is the difference between “jar sauce casserole” and “tastes like you worked harder.”
Step 3: Mix the ricotta layer
In a bowl, stir together:
-
ricotta
-
egg
-
parmesan
-
Italian seasoning
-
a pinch of salt and pepper
Mix until smooth and creamy.
If you’re adding spinach, you can stir chopped fresh spinach into the ricotta mixture, or layer it separately. Either way works.
Step 4: Prep the slow cooker
Spray the inside of a 6-quart slow cooker with nonstick spray.
If you use slow cooker liners, this is a great recipe for them. Cheese likes to cling. Liners make cleanup easy.
Step 5: Layer the casserole
You’ll build layers like this:
-
A thin layer of sauce (so the ravioli doesn’t stick)
-
A single layer of ravioli
-
Dollops of ricotta mixture
-
A sprinkle of mozzarella
-
Repeat
Layer 1: Spread about 1 cup of sauce on the bottom.
Layer 2: Add a single layer of ravioli. Overlap slightly if needed.
Layer 3: Spoon ricotta mixture over the ravioli in dollops.
Layer 4: Sprinkle a layer of mozzarella.
Repeat layers until you run out of ravioli and filling, finishing with sauce on top.
Step 6: Slow cook
Cover and cook:
-
LOW for 3–4 hours, or
-
HIGH for 2–2½ hours
Cook time depends on ravioli type and your slow cooker. Frozen ravioli usually lands closer to 3½–4 hours on low. Refrigerated ravioli often finishes closer to 3 hours on low.
The casserole is done when the ravioli is tender and the center is hot.
Try not to lift the lid a bunch. Every time the lid comes off, you lose heat and add extra condensation when it goes back on.
Step 7: Add the final cheese layer
About 15–20 minutes before serving, sprinkle a generous layer of mozzarella over the top (and a little parmesan if you like).
Cover again and let it melt.
If your casserole looks a little loose, crack the lid slightly for the last 10 minutes. That helps steam escape and thickens the top layer.
Step 8: Rest, then serve
Turn off the slow cooker and let the casserole rest for 15–20 minutes before slicing or scooping.
This matters. Resting gives the layers time to settle so you get cleaner servings and a thicker texture.
Recipe tips
Use thick marinara.
If your sauce is thin, simmer it longer with the meat before layering. You want it spoonable, not watery.
Don’t skip the sauce layer on the bottom.
Even a well-greased slow cooker can grab onto pasta. A thin sauce layer prevents sticking.
Dollop ricotta instead of spreading.
Spreading can pull ravioli around and make the layers messy. Dollops melt into place and keep layering easy.
Shred cheese if you can.
Pre-shredded cheese melts fine, but freshly shredded mozzarella melts smoother and gives you a nicer top.
Let it rest.
If you cut into it right away, the sauce will run. Give it 15 minutes and it tightens up.
Want a stronger “lasagna” flavor?
Add a pinch of fennel seed to the sausage while browning. It gives that classic Italian sausage depth.
Easy variations
This recipe is built to flex. Here are the swaps that work without changing the method.
Meatless ravioli lasagna
Skip the meat and add sautéed mushrooms, bell peppers, zucchini, or spinach.
A good combo:
-
mushrooms + onion + garlic cooked in olive oil
-
marinara stirred in
-
then layer like usual
The casserole still feels hearty because ravioli already has filling.
Extra veggie version
Add one or two of these:
-
chopped spinach (stir into ricotta or layer it)
-
diced bell peppers (sauté with onions)
-
mushrooms (sauté until the pan is mostly dry)
-
shredded zucchini (squeeze it dry first)
Big tip: if your veggies release a lot of water, your casserole can loosen. Sautéing helps a lot.
Creamy Alfredo-meets-marinara
Use half marinara and half Alfredo sauce, layered together. It’s richer and very kid-friendly.
If you do this, keep your marinara thick and don’t add extra liquid.
Spicy version
Use hot Italian sausage and add red pepper flakes to the sauce. Keep it balanced—just enough heat to warm the sauce, not overpower it.
Cheese lover’s version
Add a layer of provolone or an Italian cheese blend with the mozzarella. Also add a little extra parmesan to the ricotta mixture.
Make-ahead tips
Slow cooker recipes are great for prep-ahead, but with pasta you want to be smart so the ravioli doesn’t get too soft.
Best make-ahead method
-
Brown the meat and make the sauce. Cool it.
-
Mix the ricotta layer.
-
Store both in the fridge up to 24 hours.
-
When ready to cook, layer everything in the slow cooker and start cooking.
This keeps the ravioli from sitting in sauce for hours before it even starts cooking.
Can I assemble it the night before?
You can, but it’s not my top choice. Refrigerated ravioli can soften as it sits in sauce. Frozen ravioli holds up better, so if you plan to assemble early, use frozen.
If you do assemble ahead:
-
let the sauce cool first
-
use frozen ravioli
-
cook on LOW and check earlier
Storage and reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat in the microwave: Heat portions in 60–90 second bursts until hot. Add a spoonful of marinara if you want it saucier.
Reheat in the oven: Place portions in a baking dish, cover with foil, and warm at 350°F for 15–20 minutes.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat gently. The texture stays good, especially if you used frozen ravioli to begin with.
What to serve with it
Ravioli lasagna is rich and hearty, so a fresh side keeps the meal balanced.
-
simple green salad with a tangy dressing
-
roasted broccoli or green beans
-
sautéed zucchini
-
garlic bread or warm rolls
-
a crisp cucumber salad if you want something light and cold on the side
If you’re serving a crowd, salad + bread is the easy combo that always works.
Slow Cooker Ravioli Lasagna
Ingredients
FOR THE MEAT SAUCE
- 1 pound Italian sausage mild or hot, casings removed if needed
- 1 pound ground beef optional, or use all sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 48 ounces marinara sauce 2 jars, thick style preferred
- 1 14.5-ounce can crushed tomatoes (optional, for thicker sauce)
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Pinch red pepper flakes optional
FOR THE RICOTTA LAYER
- 15 ounces whole milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pinch salt + pepper
FOR LAYERING
- 25 –30 ounces cheese ravioli frozen or refrigerated
- 3 cups shredded mozzarella cheese divided
- 2 cups fresh spinach chopped (optional)
- Extra parmesan for topping optional
Instructions
- Brown the sausage (and ground beef if using) in a skillet over medium-high heat, 6–8 minutes. Drain excess grease.
- Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in marinara (and crushed tomatoes if using), Italian seasoning, pepper, and red pepper flakes (optional). Simmer 5–8 minutes, then remove from heat.
- Mix ricotta, egg, parmesan, Italian seasoning, and a pinch of salt and pepper.
- Spray a 6-quart slow cooker with nonstick spray. Spread 1 cup sauce on the bottom.
- Layer: ravioli, dollops of ricotta mixture, a sprinkle of mozzarella, then repeat. Add spinach in layers if using. Finish with sauce on top.
- Cover and cook LOW 3–4 hours or HIGH 2–2½ hours, until ravioli is tender and center is hot.
- Sprinkle remaining mozzarella (and optional parmesan) on top. Cover 15–20 minutes until melted. If casserole looks loose, vent the lid slightly for the last 10 minutes.
- Rest 15–20 minutes before serving.
Notes
