Ohhh yes—Crockpot Ravioli Lasagna is peak comfort food and ridiculously easy. No boiling, no layering stress, just dump-and-go magic. 🍝🧀
Crockpot Ravioli Lasagna
Ingredients
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 package (25–30 oz) refrigerated or frozen cheese ravioli
- 1½ cups shredded mozzarella cheese
- ½ cup ricotta or cottage cheese (optional but great)
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Instructions
- Brown the meat
- Cook ground beef or sausage in a skillet until browned. Drain excess fat.
- Layer in the crockpot
- Spread a thin layer of sauce on the bottom.
- Add a layer of ravioli.
- Top with meat, dollops of ricotta, mozzarella, Parmesan, and seasoning.
- Repeat layers until ingredients are used, ending with cheese.
- Cook
- Cover and cook on LOW 4–5 hours or HIGH 2–3 hours
- Until ravioli is tender and cheese is melted.
- Rest & serve
- Let sit 10 minutes before serving so it sets up nicely.
Tips & Variations
- Veggie boost: Add spinach, mushrooms, or zucchini between layers.
- Extra cheesy: Mix mozzarella and provolone.
- Alfredo twist: Use cheese ravioli + Alfredo sauce + chicken.
- Make it spicy: Use hot Italian sausage and red pepper flakes.
This is one of those meals where people ask, “You made this from scratch?” 😄
Want a 5-ingredient ultra-lazy version, a vegetarian option, or a freezer-prep method?
