Go Back
–+ servings

Slow Cooker Ravioli Lasagna

Slow Cooker Ravioli Lasagna is the easiest way to get rich Italian flavor without the work. We skip boiling noodles and use frozen ravioli straight in the crockpot. Layered with hearty meat sauce, creamy ricotta, and plenty of mozzarella, it cooks into a thick, sliceable casserole while you do other things. Perfect for busy weeknights when you need a filling meal that feeds the whole family.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine ITALIAN-AMERICAN
Servings 8 SERVINGS

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

Frozen ravioli is the most forgiving in the slow cooker. Refrigerated ravioli may finish a little earlier.
Thick marinara helps keep the casserole sliceable. If sauce is thin, simmer longer before layering.
Resting before serving makes the layers set and servings cleaner.
Tried this recipe?Let us know how it was!