Easy Crockpot Ravioli Lasagna Recipe (Just 5 Ingredients!)

There are nights when the idea of layering lasagna from scratch feels like running a marathon after a long day on your feet. That’s exactly when this Easy Crockpot Ravioli Lasagna Recipe comes to the rescue. It’s cozy, cheesy, and comforting—and so simple, it practically cooks itself.

You only need five ingredients, zero boiling, and a few minutes of prep to pull off this family favorite. Trust me, it’s the ultimate lazy lasagna hack you’ll want in your weeknight rotation.

Why I Love This Easy Crockpot Ravioli Lasagna Recipe

I first made this crockpot ravioli miracle on a Sunday night after a long drive home from visiting my in-laws upstate. Everyone was tired, hangry, and very done with car snacks. I needed dinner fast—but I didn’t have the energy for real lasagna. So I threw a few ingredients into the slow cooker, crossed my fingers, and hoped for the best.

Three hours later, the house smelled like an Italian grandma had moved in. Lily set the table while Emma danced around yelling, “Lasagna night!” And just like that, dinner was saved—and now it’s part of our regular rotation.

This slow cooker ravioli lasagna isn’t just easy—it’s the coziest kind of comfort food. It’s also incredibly forgiving. No boiling noodles. No ricotta debates. No oven drama. Just layers of cheesy ravioli, sauce, and melted mozzarella.

Eva’s Note: This recipe feels like a hug in dinner form. And when I really want to impress without effort? I serve it with my Italian Roasted Red Pepper Sandwich for a full-on flavor fest.

Ingredients You’ll Need

Here’s all you need to make this no-boil lasagna dinner in your crockpot. Feel free to keep it classic or toss in extras if you’ve got them on hand.

• 1 (25 oz) bag frozen or fresh cheese ravioli
• 1 lb ground beef or turkey (optional, brown beforehand)
• 1 (24–26 oz) jar marinara or pasta sauce (roasted garlic is amazing!)
• 2–3 cups shredded mozzarella
• Optional: ¼ cup grated parmesan, red pepper flakes, spinach

Eva Tip: I skip ricotta entirely here, which my kids love. Cheese ravioli gives you that creamy lasagna vibe without any fuss. It’s also perfect if you’re wondering how to make crockpot lasagna without ricotta.

My go-to ravioli brands? Trader Joe’s and Rana are solid picks. I usually grab frozen because I always forget to thaw, but frozen ravioli in the crockpot works like a charm.

How to Make Easy Crockpot Ravioli Lasagna Recipe

This recipe is beautifully low-lift. I usually prep it while Lily does homework at the counter and Emma sneaks cheese from the bowl.

1. Spray or line your crockpot. Trust me, a liner makes cleanup a breeze.
2. Start with a thin layer of sauce. Spread about ¼ cup on the bottom so nothing sticks.
3. Add a single layer of frozen ravioli. No need to thaw—just toss them in.
4. Top with sauce and mozzarella. Repeat the layering: ravioli, sauce, cheese.
5. Keep the layers thin! One of each ingredient per layer helps it cook evenly.
6. Finish with cheese. A nice sprinkle of mozzarella and parmesan on top never hurts.
7. Cook on LOW for 3.5 to 4 hours. You want bubbly edges and gooey, melty cheese.

Eva’s Tip: That stretchy cheese pull when you lift the lid? That’s your built-in timer.

Need a little extra comfort? Pair it with my Italian Roasted Red Pepper Sandwich and a simple green salad.

Make It Your Own – Easy Swaps & Add-Ins

Once you’ve got the basic method down, this lazy lasagna is your canvas. Here are a few of our favorite variations:

• Spinach: Add a layer of fresh or frozen spinach for a Meatless Monday twist.
• Pumpkin Marinara: For fall, use a pumpkin pasta sauce and a pinch of nutmeg.
• Ground Turkey or Chicken: Brown it first, then layer for extra protein.
• Mushrooms + Zucchini: Dice and sauté before adding to keep things from getting watery.
• Spicy Kick: A pinch of red pepper flakes in the sauce wakes up the whole dish.

Eva’s Note: In October, I swap the sauce for a pumpkin one and add sage. My husband calls it “Thanksgiving lasagna.”

Tips for Success with Frozen Ravioli in the Crockpot

Let’s make sure your slow cooker ravioli lasagna turns out cheesy and perfect every time:

• Use a liner: No scrubbing. No soaking. Just lift and toss.
• Go light on the sauce: Too much and you’ll get soup. You can always add more on top.
• Cook on LOW: HIGH can make the edges too crispy before the center is done.
• Keep the layers even: Thick layers = uneven cooking.
• Cheese pull = done: When you see that mozzarella stretch, it’s ready.

Eva Tip: Don’t lift the lid too early! Every peek adds 20 minutes of cooking time.

Serving Suggestions from My Table

This lazy lasagna is already a full meal, but here’s how we love to round it out:

Eva’s Dinner Moment: “Garlic toast is non-negotiable in our house. Noah likes to dip it in the extra sauce like a pizza crust.”

• Crusty garlic bread or toast
• Simple green salad with balsamic vinaigrette
• Steamed green beans or roasted broccoli

This is also a great make-ahead meal for potlucks or busy weeknights when everyone eats at different times.

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There’s always room at the table. 🍽️

With love and melty cheese, Eva