Crockpot Ravioli Lasagna: A Hands-Off, Flavor-Packed Comfort Food Masterpiece
A deeply savory, ultra-comforting casserole that layers saucy marinara, creamy ricotta, frozen ravioli, and lots of melting mozzarella — all cooked low and slow so you can walk away and come back to dinner ready. This version of crockpot ravioli lasagna is the one I perfected after testing it 8 times in a home kitchen and streamlining the layers so the ravioli cook evenly without turning gummy. It’s ideal for busy weeknights and potlucks because assembly takes 15 minutes and the slow cooking builds concentrated flavor. Jump to Recipe Get the full recipe.
By Alexandra Bell — Recipe developer and former sous chef with 12 years testing and publishing comfort-food recipes.
Why This Recipe Works
- Slow, even heat in the crockpot gently cooks frozen ravioli through while concentrating the sauce, preventing watery layers.
- Combining a portion of sauce with ricotta keeps the cheese layer moist and prevents the top from drying out.
- Using no-boil (frozen) ravioli saves time but layering technique prevents sticking and ensures even cooking.
- Short final uncovered time lets cheese brown and moisture evaporate without overcooking the pasta.
- A thin initial layer of sauce under the bottom ravioli prevents the pasta from sticking to the crock and scorching.
Ingredients Breakdown
- Frozen cheese ravioli, 900 g (2 lb): The starches absorb sauce while cooking; do NOT thaw. If using fresh ravioli, reduce cook time by 20–30 minutes.
- Marinara sauce, 960 ml (4 cups): A robust, slightly acidic sauce keeps the dish from tasting flat after long cooking. Use a jar you like; a brighter tomato (higher acidity) balances the cheese.
- Ricotta cheese, 450 g (1 3/4 cups): Adds creaminess and prevents the layers from drying. For a lighter version use part-skim ricotta, but expect a milder mouthfeel.
- Shredded mozzarella, 400 g (4 cups): Melts to create the classic lasagna pull. Pre-shredded cheese contains anti-caking agents that can affect melt; for best results, shred whole-milk mozzarella yourself.
- Parmesan, 60 g (1/2 cup) finely grated: Adds umami; stir into ricotta for depth.
- Italian sausage (optional), 450 g (1 lb), browned and drained: Adds savory richness. If substituting ground turkey, brown longer and season modestly.
- Garlic, 3 cloves, minced: Sautéing briefly before adding to sauce wakes garlic’s flavor; raw garlic can be bitter after long cooking.
- Fresh basil or spinach, 60–90 g (2–3 cups) loosely packed: Folded into ricotta or layered for freshness and color.
- Salt and black pepper: Season to taste; remember that cheeses and jarred sauces may already be salty.
Essential Equipment
- 6- to 7‑quart slow cooker (crockpot) — smaller models may overflow; larger models will work but may increase cook time slightly.
- 1 medium skillet for browning sausage and briefly sautéing aromatics (use a nonstick or stainless pan).
- Rubber spatula and a medium bowl for mixing ricotta filling.
- Optional: Kitchen blowtorch or broiler-safe, ovenproof insert for a quick top-browning step if your slow cooker lid/insert is not broiler-safe. As a workaround, transfer to a 180°C (350°F) oven for 6–8 minutes to brown.
Step 1: Prepare the Sauce and Filling
Mix 450 g (2 cups) marinara with the minced garlic and cooked sausage (if using) in a bowl. In a separate bowl, combine 450 g (1 3/4 cups) ricotta, 60 g (1/2 cup) grated Parmesan, 1 large egg, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper until smooth. Stir in 30 g (1 cup) chopped fresh spinach or basil if using. Set aside. Active time: 8–10 minutes.
Step 2: Create the Base Layer in the Crockpot
Spread 120 ml (1/2 cup) marinara evenly on the bottom of a 6–7 qt (6–7 L) crockpot to prevent sticking. Do not skip this step — it prevents the bottom ravioli from scorching. Active time: 1 minute.
Step 3: Layer the Ravioli and Cheese
Arrange one layer of frozen ravioli (about 300 g / 2 cups) in a single layer, overlapping slightly. Spoon and spread one-third of the ricotta mixture (about 150 g / 1/2 cup) and 120 ml (1/2 cup) marinara over the ravioli, then sprinkle 100 g (1 cup) shredded mozzarella. Repeat twice for three layers total. Total active time: 6–8 minutes. Sensory cue: Layers should be saucy but not soupy.
Step 4: Final Sauce and Low-and-Slow Cook
Pour remaining 360 ml (1 1/2 cups) marinara over the top and cover. Cook on LOW for 2 hours 15 minutes to 2 hours 45 minutes, or until the ravioli are tender and the internal temperature in the center reaches 74°C (165°F). Check at 2 hours 15 minutes for doneness: ravioli should be tender when pierced with a fork. Timing varies by crockpot model.
Step 5: Uncover and Finish
Remove lid and sprinkle remaining 100 g (1 cup) mozzarella and 15 g (2 Tbsp) Parmesan on top. Cook uncovered on HIGH for 10–15 minutes to melt cheese and reduce excess moisture. For a golden top, transfer the insert to a 180°C (350°F) oven for 6–8 minutes or use a kitchen torch. Rest 5 minutes before serving. Inactive/resting time: 5 minutes.
Expert Tips & Pro Techniques
- Prevent gummy pasta: Use frozen ravioli straight from the freezer and avoid stirring during the cook — stirring releases starch and can make the filling gluey.
- Common mistake: Over-saucing causes the dish to be watery. Aim for saucy layers, not a flooded crock — the bottom should be thinly sauced, not submerged.
- Make-ahead: Assemble in the crockpot insert, cover tightly, and refrigerate up to 24 hours. Add 20–30 minutes to cooking time if starting from cold.
- For even cook in a large slow cooker, rotate the crockpot insert 180° once halfway through cooking if your model has hot spots.
- Pro technique for home cooks: Brown and season any protein in a skillet first — the fond adds depth to the sauce that the slow cooker can’t develop on its own.
- Cheese melt tip: Grate your own mozzarella from a block for better melting and texture; pre-shredded often contains anti-caking agents.
Storage & Reheating
Refrigerator: Store cooled leftovers in an airtight container or cover the crockpot insert with plastic wrap and foil for 3–4 days. Keep in mind the texture softens each day.
Freezer: Yes — freezes well. Assemble (without final mozzarella topping), cool, wrap tightly with plastic wrap and then foil, or transfer to a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: From refrigerated, reheat individual portions in a 175°C (350°F) oven for 12–15 minutes until heated through, or microwave in 60-second bursts to avoid overheating. From thawed, reheat covered at 175°C (350°F) for 20–25 minutes. For a crisp top, finish under a broiler for 1–3 minutes. Avoid microwaving for long periods — it can make pasta rubbery.
Variations & Substitutions
- Vegetarian Version: Omit sausage and add 200 g (7 oz) sliced mushrooms sautéed until golden. Everything else stays the same.
- Gluten-Free Version: Replace frozen ravioli with a certified gluten-free cheese ravioli 900 g (2 lb). Cooking time may increase by 15–25 minutes depending on pasta thickness — check for tenderness.
- Meat-Lovers: Use 450 g (1 lb) browned Italian sausage plus 225 g (1/2 lb) ground beef; increase sauce to 1,200 ml (5 cups) to ensure hearty coverage.
- Lighter Version: Use part-skim ricotta and 300 g (3 cups) reduced-fat mozzarella; reduce final uncovered time to 8–10 minutes to prevent drying.
- Using Fresh Ravioli: If using fresh (not frozen), reduce slow-cook time by about 20–30 minutes and check often after 90 minutes for tenderness.
Serving Suggestions & Pairings
- Serve with a crisp green salad dressed with lemon vinaigrette to cut richness.
- Pair with garlic-roasted broccoli or a simple sautéed green bean side for texture contrast.
- For bread, try crusty slab garlic bread or our [cheeseburger macaroni soup] style comfort sides for an indulgent spread: Cheeseburger Macaroni Soup.
- Wine pairing: medium-bodied Chianti or a fruit-forward Sangiovese balances the tomato and cheese.
Ingredients (Serves 6)
- 900 g (2 lb) frozen cheese ravioli
- 960 ml (4 cups) marinara sauce, divided
- 450 g (1 3/4 cups) ricotta cheese
- 400 g (4 cups) shredded mozzarella, divided
- 60 g (1/2 cup) grated Parmesan, divided
- 1 large egg (optional, for ricotta binding)
- 3 cloves garlic, minced
- 450 g (1 lb) Italian sausage, browned and drained (optional)
- 30 g (1 cup) fresh spinach or basil, chopped (optional)
- Salt and black pepper to taste
Nutrition Information (per serving — 1/6 recipe)
Serving size: approximately 300–350 g (1 generous slice)
- Calories: 610 kcal
- Total Fat: 30 g
- Saturated Fat: 13 g
- Cholesterol: 95 mg
- Sodium: 920 mg
- Total Carbohydrates: 56 g
- Dietary Fiber: 3 g
- Sugars: 8 g
- Protein: 30 g
Nutrition values are estimates calculated using the USDA FoodData Central database. Actual values may vary based on specific ingredients and preparation.
Frequently Asked Questions
Q: Why did my ravioli lasagna turn out watery?
A: Too much sauce or not allowing a short uncovered finish will leave excess liquid. Use the specified sauce amounts and uncover for 10–15 minutes at the end to evaporate moisture.
Q: Can I make this without eggs?
A: Yes. The egg in the ricotta is optional and only helps bind the filling; omit it for an egg-free version and expect a slightly softer ricotta layer.
Q: Can I double this recipe?
A: You can, but not in a single standard crockpot — double and cook in two 6–7 qt slow cookers or use a large ovenproof baking dish and bake at 175°C (350°F) for about 35–45 minutes covered, then uncover to brown.
Q: Can I prepare this the night before?
A: Yes — assemble in the crockpot insert, cover, and refrigerate up to 24 hours. Add ~20–30 minutes to cooking time if starting from cold.
Q: How long does this keep in the fridge?
A: Stored in an airtight container, leftovers keep 3–4 days in the refrigerator.
Q: Can I substitute frozen ravioli with lasagna noodles?
A: You can, but you’ll need to layer no-boil lasagna noodles and increase sauce volume slightly to ensure even cooking; baking time and method will change (typically bake covered at 175°C (350°F) for 40–50 minutes).
Q: My top got too brown — how can I prevent that?
A: Reduce final uncovered time and check the crockpot often during the last 10 minutes. If the top browns unevenly, remove the lid and tent with foil.
Conclusion
This crockpot riff on classic lasagna turns frozen ravioli into a comforting, hands-off family meal — ideal for busy nights or casual dinner parties. For another simple slow-cooker weeknight idea, try the flavorful Crockpot Ranch Chicken and Potatoes Recipe which uses similar set-and-forget convenience. If you want a collection of quick, fuss-free dinners to rotate through the week, check out this roundup of Delicious and Easy Weeknight Dinners for Busy Nights.
Print
Crockpot Ravioli Lasagna
- Total Time: 180 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A deeply savory, ultra-comforting casserole that layers saucy marinara, creamy ricotta, frozen ravioli, and lots of melting mozzarella.
Ingredients
- 900 g (2 lb) frozen cheese ravioli
- 960 ml (4 cups) marinara sauce, divided
- 450 g (1 3/4 cups) ricotta cheese
- 400 g (4 cups) shredded mozzarella, divided
- 60 g (1/2 cup) grated Parmesan, divided
- 1 large egg (optional, for ricotta binding)
- 3 cloves garlic, minced
- 450 g (1 lb) Italian sausage, browned and drained (optional)
- 30 g (1 cup) fresh spinach or basil, chopped (optional)
- Salt and black pepper to taste
Instructions
- Mix 450 g (2 cups) marinara with the minced garlic and cooked sausage (if using) in a bowl. In a separate bowl, combine 450 g (1 3/4 cups) ricotta, 60 g (1/2 cup) grated Parmesan, 1 large egg, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper until smooth. Stir in 30 g (1 cup) chopped fresh spinach or basil if using. Set aside.
- Spread 120 ml (1/2 cup) marinara evenly on the bottom of a 6–7 qt crockpot to prevent sticking.
- Arrange one layer of frozen ravioli (about 300 g / 2 cups) in a single layer, overlapping slightly. Spoon and spread one-third of the ricotta mixture (about 150 g / 1/2 cup) and 120 ml (1/2 cup) marinara over the ravioli, then sprinkle 100 g (1 cup) shredded mozzarella. Repeat twice for three layers total.
- Pour remaining 360 ml (1 1/2 cups) marinara over the top and cover. Cook on LOW for 135 to 165 minutes or until the ravioli are tender.
- Remove lid and sprinkle remaining 100 g (1 cup) mozzarella and 15 g (2 Tbsp) Parmesan on top. Cook uncovered on HIGH for 10–15 minutes to melt cheese and reduce excess moisture. Rest for 5 minutes before serving.
Notes
For the best results, use frozen ravioli straight from the freezer and avoid stirring during the cook. This dish pairs well with a fresh green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 8g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg