Crockpot Ravioli Lasagna Casserole
Crockpot Ravioli Lasagna (5 Ingredients) – Make dinner fuss-free with this easy slow cooker casserole recipe! Fresh or frozen ravioli is layered in the crockpot with marinara and melty Italian cheeses for a dump-and-go dish that the whole family loves.
Why We Love this Slow Cooker Casserole Recipe
Who doesn’t love the idea of a lasagna dinner? But all the prep work and layering can be tedious…
Today I’ll show you how to make a quick-prep Ravioli Lasagna casserole recipe in the crockpot, made with fresh or frozen ravioli!
Why make ravioli lasagna? Fresh refrigerated or frozen ravioli are stuffed with all sorts of ingredients that can amplify the flavor of your lasagna and make the layers easier. Most ravioli filling combines ricotta and other types of cheese with minced vegetables like spinach and mushrooms, or meat. They are easy to layer, and omit the need for layering on other ingredients because they’re already filled. Plus, you can select any type of ravioli you like.
This recipe can be made in the oven, of course, but we’re focusing on the crockpot version because it’s so great to set and forget while you run errands. (Keep reading for easy instructions on both methods!)
5 Ingredients You Need For Crockpot Lasagna
- Italian sausage – your choice of sweet or spicy sausage, or use simple ground beef
- Marinara sauce – jarred pasta sauce or try our wonderfully easy homemade marina sauce recipe
- Fresh or frozen ravioli – spinach, plain cheese ravioli, or whatever filling you like
- Mozzarella cheese – shredded
- Parmesan cheese – grated
How to Make Crockpot Ravioli Lasagna
Set out a 6-quart slow cooker. Then set a sauté pan over medium heat.
Add the ground sausage to the pan. Break the meat into small pieces with a wooden spoon and cook for 5-8 minutes to brown the meat.
Pour the marinara into the cooked meat and stir to combine. Turn off the heat.
Ladle a large spoonful of sauce into the bottom of the slow cooker. Arrange half of the ravioli in a single layer, covering the bottom of the crock.
Cover with 1 cup of shredded mozzarella cheese and ¼ cup of Parmesan cheese.
Ladle another large scoop of sauce over the top of the cheese and ravioli. Spread out the sauce.
Get the Complete (Printable) Crockpot Ravioli Lasagna Recipe + Video Below. Enjoy!
Then lay the remaining ravioli over the top of the sauce in a single layer.
Pour the remaining meat sauce over the top of the ravioli to cover it.
Then cover the top of the sauce with the remaining mozzarella and Parmesan cheese.
Place the lid on the crockpot. Set on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
How to Make Baked Ravioli Lasagna in the Oven
If you don’t have a slow cooker, or don’t have time for slow cooking, it’s easy to bake the lasagna instead!
Layer the ingredients in a 9 X 13-inch baking dish sprayed with non-stick spray.
Cover the pan with foil. Bake at 350 degrees F for 45-50 minutes.
Serving Suggestions
Once the lasagna is fully cooked, serve hot as-is, or sprinkle with Italian seasoning or fresh chopped parsley before serving.
You can add even more comfort food tastiness to the table with Cheesy Garlic Pull-Apart Bread for everyone to share. Or keep things simple with a basketful of easy Garlic Bread!
I also love to balance the cheesy pasta entree with a crisp salad with lots of veggies. Try our Crunchy Kale Salad or classic Caesar Salad to bring some good-and-good-for-you freshness to dinner.
But hey, if you make this slow cooker ravioli lasagna with spinach ravioli, technically you’ve got all the food groups covered in one dish. So fill up a plate, and dig in!
Frequently Asked Questions
Nope! It doesn’t matter if you make this recipe with fresh or frozen ravioli, they are added right into the crock pot without cooking.
Leftover ravioli lasagna will keep well in an airtight container in the fridge for up to 4 days.
Yes, you can freeze the lasagna before or after baking! To freeze before baking, just assemble in a freezer-safe casserole dish, then wrap in plastic wrap and a layer of aluminum foil. If freezing the lasagna after baking, let it cool completely and transfer to an airtight container. Freeze it for up to 3 months, and thaw overnight in the fridge before baking.
Looking for More Classic Crockpot Recipes? Be Sure to Also Try:
- Chicken Broccoli Slow Cooker Lasagna
- Slow Cooker Deep Dish Pizza (Chicago Style)
- Crockpot Polish Cabbage Rolls
- Italian Beef Recipe
- Pizza Slow Cooker Stuffed Peppers
Crockpot Ravioli Lasagna Recipe + Video
Ingredients
- 1 pound Italian sausage or ground beef
- 28 ounces marinara
- 20 ounces refrigerated ravioli any flavor (or frozen)
- 2 cups shredded mozzarella
- ½ cup grated parmesan cheese
Instructions
- Set out a 6-quart slow cooker. Then set a sauté pan over medium heat.
- Add the ground sausage to the pan. Break the meat into small pieces with a wooden spoon and cook for 5-8 minutes to brown the meat.
- Pour the marinara into the cooked meat and stir to combine. Turn off the heat.
- Ladle a large spoon full of sauce in the bottom of the slow cooker. Arrange half of the ravioli in a single layer, covering the bottom of the crock. Cover with 1 cup of shredded mozzarella cheese and ¼ cup of Parmesan cheese.
- Ladle another large scoop of sauce over the top of that cheese and ravioli. Spread out the sauce. Then lay the remaining ravioli over the top of the sauce in a single layer.
- Pour the last of the meat sauce over the top of the ravioli to cover it. Then cover the top of the sauce with the remaining mozzarella and Parmesan cheese.
- Place the lid on the crockpot. Set on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
- Once the lasagna is fully cooked, serve hot as-is, or sprinkle with Italian seasoning or fresh chopped parsley before serving.
I made this for dinner last night and I can’t get over how good it tasted since it was so easy to make. Adding to my meal rotation.
This was incredibly easy to make and so delicious. My whole family loved it, even my kids!