Oh, you know those evenings? The ones where you walk in the door, look at your kids/partner/dog, and realize you have zero energy left for chopping or stirring, but you still need a warm, hearty dinner on the table? I’ve been there hundreds of times! That’s why I’m preaching about my absolute favorite lazy-but-delicious weeknight savior: the Crockpot Ravioli Lasagna Casserole. Seriously, this thing basically cooks itself while you collapse onto the couch and decompress. It uses frozen ravioli, which means zero fancy prep—I’m talking ten minutes of happy assembly, and then just letting the slow cooker handle the magic. I once forgot I even put it on, and the smell when I finally remembered was heavenly! If you need easy dinner inspiration fast, this is my top pick from my collection of simple weeknight meals.
Why This Crockpot Ravioli Lasagna Casserole is a Weeknight Hero
Honestly, the best part about making this savory cheesy dish is that it’s more of an assembly project than actual cooking. When you’re trying to juggle homework, emails, and finding matching socks, you need something that doesn’t fight you. This Crockpot Ravioli Lasagna Casserole is that dinner hug you didn’t know you needed.
Why do I reach for my slow cooker for this recipe every single time? Here’s the lowdown:
- It’s the definition of set-it-and-forget-it convenience. I toss it in before I start my mid-day work or errands, and dinner is ready when I am.
- Cleanup is a dream! Usually just the slow cooker insert and one mixing bowl. No messy layers of foil or stacks of baking dishes.
- It tastes like you spent hours simmering sauce, even though you barely spent any time at all. Pure comfort food magic!
Essential Ingredients for Your Crockpot Ravioli Lasagna Casserole
You’ll notice right away this recipe is super straightforward because we’re relying on great store-bought staples. Trust me, the magic is in the layering, not complicated sauces. Make sure you grab these items, and measure them out before you start layering so things don’t get hectic!
You will need:
1 (25 ounce) package frozen cheese ravioli—no need to thaw them, by the way!
1 (24 ounce) jar marinara sauce—feel free to use your favorite spicy or herbaceous one.
1 (15 ounce) container ricotta cheese—I always use whole milk ricotta for better creaminess, but whatever you have works.
1 large egg, lightly beaten—this is what helps bind that creamy layer.
1 teaspoon dried Italian seasoning.
1/4 cup grated Parmesan cheese—the salty kind from the shaker is fine if that’s what you have on hand!
2 cups shredded mozzarella cheese—get the low-moisture kind so it melts beautifully without getting watery.
Preparing the Ultimate Crockpot Ravioli Lasagna Casserole
Okay, getting this masterpiece assembled is seriously quick—think prep time under ten minutes flat! The key here is building those gorgeous, saucy layers right in the slow cooker insert. You don’t need to pre-cook or pre-boil *anything*. That’s the beauty of the Crockpot Ravioli Lasagna Casserole!
Before you even start scooping, grab a little oil or cooking spray and give the cooker a quick wipe around. This little insurance policy will save you a huge headache when trying to scoop servings out later. Also, while the recipe calls for marinara, honestly, feel free to use a hearty meat sauce or even a really good vodka sauce if that’s what you have open in the fridge—it just adds another layer of cozy flavor! If you love finding other awesome hands-off recipes, I always check out my slow cooker chicken section for inspiration.
Step-by-Step Instructions for the Crockpot Ravioli Lasagna Casserole
We are building this piece by piece, kind of like playing with giant, edible Jenga blocks. Don’t rush the layering, and make sure you’re evenly distributing everything so every single serving gets that cheesy ricotta goodness!
- First thing’s first: you absolutely must lightly grease the inside of that slow cooker. Seriously, don’t skip this step, or you’ll be scrubbing for ages!
- Next, we spread a foundational layer. I use about 1 cup of that jarred marinara sauce and make sure it just kisses the bottom of the ceramic insert.
- Now, take half of your frozen cheese ravioli and arrange them in as close to a single layer as you can manage over the sauce. They don’t have to be perfect, they’ll settle as they cook.
- Time for the creamy binder! In a separate bowl that you don’t mind getting messy, mix together your entire container of ricotta cheese, that one lightly beaten egg, and the Italian seasoning. Spread this mixture evenly across that ravioli layer. Try to get it to the edges!
- Sprinkle half of your Parmesan cheese right on top of that creamy ricotta business.
- Pour over half of the remaining marinara sauce. Spread it gently so you don’t disturb the ricotta layer underneath too much!
- Now, you just repeat everything! Add the rest of your frozen ravioli, and cover that layer with the rest of the marinara sauce.
- Finish the whole towering structure by sprinkling all 2 cups of the shredded mozzarella cheese evenly over the top. Make sure you cover all the sauce so it stays bubbly underneath.
- Cover the slow cooker tightly. For big dinner nights, I cook mine on low for 3 to 4 hours. If you’re in a total rush, High works too, but aim for 1.5 to 2 hours—check it often towards the end! You want the ravioli tender, not mushy, and the cheese should look happy and melted.
- This part is critical and often ignored: Let the whole Crockpot Ravioli Lasagna Casserole rest, covered, for about 10 minutes after it finishes cooking. This lets the liquids redistribute and makes it far easier to serve without it completely falling apart!
Tips for Perfect Crockpot Ravioli Lasagna Casserole Results
Look, I know it’s tempting when you’re rushing to just dump everything in and switch it to High, but trust me on this one when it comes to your Crockpot Ravioli Lasagna Casserole: Low and slow is the way to go for the absolute best texture.
Cooking on Low for about 3.5 hours lets the frozen ravioli thaw gently and actually absorb the sauce and seasonings as it warms up. If you blast it on High, the edges can get chewy or even slightly dry before the center is perfectly tender. Since this recipe is basically zero work anyway, give it the time it deserves!
Here are a few other little secrets I’ve picked up:
- Layering Check: Make sure that very first layer of sauce at the bottom of the slow cooker is thorough. If you have bare spots sticking up, that frozen pasta is going to stick right there, guaranteed.
- Ravioli Orientation: I try not to overcrowd the layers. If you have giant ravioli, you might need to aim for three thinner layers instead of two very thick ones.
- The Rest is Gold: That 10-minute rest time after cooking isn’t just a suggestion; it’s required! It firms everything up so you can serve gorgeous squares instead of a cheesy, saucy puddle.
If you want to see what else you can make easily in that trusty machine, I always keep a running list of my favorite simple slow cooker dinners right here!
Making Variations of Your Crockpot Ravioli Lasagna Casserole
Part of the joy of coming up with these unbelievably easy recipes like the Crockpot Ravioli Lasagna Casserole is that they are totally customizable! You have the basic framework—sauce, cheese pockets, creamy binder—so you can throw in whatever makes your weeknight heart happy.
If you’re craving something heartier, throwing in cooked ground beef or Italian sausage with your sauce layer is a fantastic move. If you’re looking to sneak in some green, a few handfuls of fresh spinach stirred right into that ricotta mixture disappears beautifully. If you want to skip the meat and just boost the flavor, try swapping out some of the mozzarella for smoked gouda or adding a layer of thinly sliced mushrooms over the ricotta before you pour the next layer of sauce. You can find more great ideas for throwing meat into casseroles in my easy beef casserole guide, but honestly, this ravioli dish is great as is:
- Add 1 lb of browned Italian sausage to the bottom sauce layer.
- Stir in 5 oz wilted spinach into the ricotta mixture.
- Swap out Parmesan for Gruyère for a nuttier flavor kick!
It’s so flexible, you practically can’t mess it up!
Serving Suggestions for Crockpot Ravioli Lasagna Casserole
When you pull this mountain of melted cheese out of the slow cooker, you need something light and crisp to balance all that richness, right? This isn’t a meal that needs a heavy side dish. Trust me, keep it simple so your focus stays on scooping up those cheesy pockets!
My favorite thing to serve with the Crockpot Ravioli Lasagna Casserole is a big, simple, bright green salad. Something with crisp lettuce, maybe some cucumbers, and a really sharp vinaigrette cuts right through the creaminess perfectly. If salads aren’t your thing, you MUST have some crusty Italian bread on the side. You need something sturdy for dipping into any extra sauce left pooled at the bottom of your bowl. Check out some of my suggestions for quick and healthy salads if you want to go that route!
Storage and Reheating Instructions for Leftover Crockpot Ravioli Lasagna Casserole
First off, you probably won’t have many leftovers because this stuff disappears fast, but if you do, they are almost as good the next day! Once it’s cooled slightly, scrape the remaining Crockpot Ravioli Lasagna Casserole into an airtight container. It keeps beautifully in the fridge for about three days.
When you’re ready to eat it again, don’t use the microwave unless you absolutely must! I always put my leftovers in a small oven-safe dish, cover it tightly with foil, and heat it at 350°F (175°C) until it’s piping hot all the way through. This keeps the ravioli from getting rubbery and the cheese nice and gooey again. You can freeze it too, baked or unbaked, for up to three months!
Frequently Asked Questions About Crockpot Ravioli Lasagna Casserole
I get so many questions when people try this super simple recipe for the first time! It seems so straightforward, but sometimes the slow cooker can be a little mysterious. Don’t worry if you have concerns; we all started somewhere, even when making an easy casserole like this one! Here are the ones I hear most often about getting the best results.
What setting should I use for the Crockpot Ravioli Lasagna Casserole?
I always recommend the Low setting for about 3.5 to 4 hours. This gives those frozen ravioli enough gentle time to soften all the way through without having the edges start to dry out or get tough. If you are really strapped for time, High will work in about 1.5 to 2 hours, but you absolutely have to watch it carefully toward the end.
Can I use fresh ravioli instead of frozen for this cheese ravioli recipe?
Yes, you totally can, but you have to adjust! Since fresh ravioli are already soft, they don’t need as much cooking time. If you use fresh pasta, cut your cooking time way down—maybe start checking it after 1.5 hours on Low. If you leave it in too long, the fresh pasta breaks down way too much and you end up with a mushy mess instead of defined layers.
Can I make this recipe vegetarian-friendly without meat sauce?
The base recipe I gave you is already vegetarian! It uses cheese ravioli and standard marinara sauce. If you want to keep it that way, just make sure the jar of marinara you buy doesn’t have any sneaky meat broth in the ingredients! If you’re used to making things like stuffed shells, this method is quite similar, just much more hands-off. You can find tips for meatless meals like this over on my stuffed shell variations page.
Why is my cheese topping not bubbling nicely?
Usually, this means one of two things happened: either you didn’t put enough sauce underneath the top layer of mozzarella, or you forgot that crucial 10-minute rest period at the end. If you put the lid back on for 10 minutes after turning the heat off, the residual heat will melt everything gently and give you that perfectly melted, slightly browned top!
Nutritional Estimate for Crockpot Ravioli Lasagna Casserole
Now, I know some of you count every bite, and some of us are just happy we got dinner on the table. Either way, I always like to give a quick rundown of what’s in this glorious mound of cheese and pasta. Since every brand of marinara and ricotta is slightly different, please remember these numbers are just an educated guess based on the standard ingredients listed. Think of these figures as guidance, not gospel when enjoying your Crockpot Ravioli Lasagna Casserole!
When divided evenly into six generous servings, here’s what you can generally expect from this easy casserole:
- Serving Size: 1 serving
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Protein: 25g
- Carbohydrates: 45g
- Sugar: 10g
- Fiber: 3g
- Sodium: 750mg
- Cholesterol: 60mg
It’s a pretty solid, balanced meal when you think about it—lots of protein and way less sugar than you might expect from a lasagna type of dish! Enjoy it knowing you fed your whole family something tasty with minimal effort.
Share Your Crockpot Ravioli Lasagna Casserole Experience
Okay, that’s everything I know about turning frozen ravioli into magic using the slow cooker! Now the ball is in your court. I truly hope this Crockpot Ravioli Lasagna Casserole saves your busy weeknight, just like it saves mine.
I’m dying to know how it turned out for you! Did you keep it vegetarian? Did you sneak in spinach or maybe try a different cheese blend on top?
Please, please, please take a moment to leave a little star rating right below this section. More importantly, if you snapped a picture of your cheesy, bubbly masterpiece, don’t keep it to yourself! Tag me on social media or drop your photo in the comments!
Seeing your creations is the absolute best part of sharing these recipes. It shows me that these simple tricks are making your home cooking lives easier, and that’s exactly what I want!
Print
Crockpot Ravioli Lasagna Casserole
- Total Time: 3 hr 10 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple, slow-cooked casserole using ravioli instead of traditional lasagna noodles.
Ingredients
- 1 (25 ounce) package frozen cheese ravioli
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Lightly grease the inside of your slow cooker.
- Spread about 1 cup of marinara sauce on the bottom of the slow cooker.
- Place half of the frozen ravioli in a single layer over the sauce.
- In a medium bowl, mix the ricotta cheese, egg, and Italian seasoning. Spread this mixture evenly over the ravioli layer.
- Sprinkle half of the Parmesan cheese over the ricotta mixture.
- Pour half of the remaining marinara sauce over the ricotta layer.
- Repeat the layers: remaining ravioli, remaining marinara sauce.
- Top the casserole with the shredded mozzarella cheese.
- Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the ravioli is tender and the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
- You can substitute your favorite jarred pasta sauce for marinara.
- For a richer flavor, use fresh basil as a garnish before serving.
- Prep Time: 10 min
- Cook Time: 3 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: Crockpot Ravioli Lasagna Casserole, slow cooker ravioli, easy casserole, cheese ravioli recipe