Slow Cooker Ravioli Lasagna

A comforting twist on classic lasagna, this Slow Cooker Ravioli Lasagna layers tender ravioli with creamy ricotta and melted cheeses, all slow-cooked in rich marinara sauce. It’s effortless, hearty, and perfect for busy days or cozy dinners.

Why You’ll Love This Recipe

I love how hands-off this meal is—just layer, set, and let the slow cooker do its thing. The ravioli cooks evenly, and the cheese becomes creamy and gooey without any fuss. It’s a satisfying, hearty dish that makes cleanup a breeze and fills the house with comforting aromas.

Ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package (25 oz) frozen cheese ravioli (or fresh, if preferred)

• 2 cups marinara sauce (store-bought or homemade)

• 2 cups shredded mozzarella cheese

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 egg

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

• Fresh basil or parsley for garnish (optional)

Directions

1. Prepare the ricotta mixture
   In a bowl, mix ricotta cheese with the egg, Italian seasoning, salt, and pepper until smooth.

2. Layer the lasagna

   • Spread a thin layer of marinara sauce on the bottom of the slow cooker.

   • Add a layer of frozen ravioli.

   • Spoon half of the ricotta mixture over the ravioli.

   • Sprinkle with mozzarella cheese.

   • Repeat: sauce, ravioli, ricotta mixture, mozzarella.

   • Finish with a final layer of marinara sauce, then top with remaining mozzarella and Parmesan.

3. Cook
   Cover and cook on low for 4–5 hours, or high for 2–3 hours, until ravioli is cooked through and cheese is bubbly.

4. Rest and serve
   Let it rest about 10 minutes before serving. Garnish with fresh basil or parsley if using.

Servings and timing

This recipe serves about 6 people. Prep time is around 10 minutes, and cooking time is 4–5 hours on low (or 2–3 hours on high), plus a 10-minute rest before serving.

Variations

• Add veggies: Layer in spinach, mushrooms, zucchini, or bell peppers for extra nutrition and flavor.

• Use meat sauce: Swap plain marinara for a meat or sausage-based sauce.

• Swap cheeses: Try fontina or provolone in place of mozzarella for a different flavor profile.

Storage/reheating

• Storage: Cool to room temperature, then store in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

• Reheating: Microwave individual portions for about 1–2 minutes, stirring halfway. For oven reheating, cover and bake at 350 °F (175 °C) until warmed through, about 20 minutes.

FAQs

How do I know when the frozen ravioli is cooked through?

I check by carefully inserting a fork into a ravioli piece—if it’s tender and heated all the way through, it’s done. Cooking times may vary depending on your slow cooker.

Can I make this ahead of time and refrigerate before cooking?

Yes, I assemble everything in the slow cooker the night before, refrigerate overnight, then cook the next day. I add a little extra time to ensure it heats evenly from cold.

Can I double this recipe?

You can double ingredients, but make sure your slow cooker has enough capacity. If it’s too full, cook time may increase, so check for doneness and add extra time as needed.

Can I use gluten-free or vegan options?

Absolutely—I substitute gluten-free ravioli for a GF version, and use vegan ricotta and cheese replacements to make it dairy-free.

What if my slow cooker doesn’t heat evenly?

I rotate the insert halfway through cooking if needed and extend the cooking time by 30–45 minutes on low to ensure even heating.

Conclusion

I find this Slow Cooker Ravioli Lasagna to be a cozy, satisfying meal that’s both easy and delicious. The layers of tender ravioli, creamy cheeses, and rich sauce make it feel indulgent without the effort. Plus, with its flexibility for add-ins and make-ahead potential, it’s become one of my go-to comfort dinners. Enjoy every cheesy, flavorful bite!