Crockpot Ravioli Lasagna

Crockpot ravioli lasagna gives you all the cozy, cheesy layers of lasagna with a fraction of the work. It comes together with four simple ingredients: frozen ravioli, ground Italian sausage, your favorite jarred pasta sauce, and shredded mozzarella. No boiling noodles, no layering, no fuss.

Think of it as lazy lasagna in the slow cooker. The frozen ravioli stands in for both the pasta and the cheese filling, so you skip the ricotta and the layering entirely. The Italian sausage and marinara sauce combine to make a delicious meat sauce.

If you love easy pasta dinners, this ravioli lasagna recipe fits right in with my Pizza Pasta Casserole, Taco Lasagna with Noodles, and Chicken Alfredo Pasta Bake. They’re all family favorites for busy nights.

There’s one quick step on the stove to brown the sausage, and after that the crockpot does the rest. Perfect for busy nights when you want a warm, hearty dinner waiting for you.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Ground Italian sausage — Italian sausage brings built-in flavor, so you don’t need a lot of extra seasoning. Ground beef or ground turkey can also be used if you prefer.
• Jarred pasta sauce — I like a basil garlic sauce, but any jar of spaghetti sauce you love works. Marinara sauce, meat sauce, your choice. Homemade is great too.
• Frozen ravioli — I use cheese ravioli. Any flavor or filling works, like spinach and cheese or beef.
• Shredded mozzarella — Melts over the top at the end.
• Fresh basil — Optional, for garnish and a little color.

How to Make Slow Cooker Lasagna with Ravioli

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Brown the sausage in a large skillet over medium heat, breaking it apart as it cooks until no pink remains. Drain the grease.

Step 2: Add the browned sausage and tomato sauce to the slow cooker and stir until combined.

Step 3: Add the frozen ravioli and stir gently so every piece gets coated in sauce.

Step 4: Cover and cook on high for 2 hours or low for 5 hours, until the ravioli is soft and heated through.

Step 5: Sprinkle the mozzarella over the top, cover again, and cook about 10 minutes until melted.

Step 6: Garnish with fresh basil and serve warm.

Serving Suggestions

Crockpot lasagna is hearty on its own, but it’s even better with something to soak up the sauce. Serve it with warm garlic bread and a simple green salad. A side of roasted veggies rounds it out if you want to add something extra.

Storage

Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days. To freeze, cool completely and store in a freezer bag for up to 3 months. Thaw in the fridge before reheating.

Reheat single servings in the microwave for 2 to 3 minutes, or warm a larger amount on the stovetop over medium heat for 10 to 15 minutes. Add a splash of pasta sauce if it looks dry.

Additions and Variations

• Make it spicy. Use hot Italian sausage or stir in a pinch of red pepper flakes.
• Add more cheese. A sprinkle of parmesan cheese with the mozzarella is a nice touch.
• Boost the flavor. Stir a teaspoon of Italian seasoning or a spoonful of minced garlic into the sauce.
• No slow cooker? Layer everything in a 9×13 dish, cover with foil, and bake in the oven at 350°F for about 30 minutes. Thaw the ravioli first for this version.

For another easy weeknight pasta, try my Easy Cheesy Taco Pasta Bake.

Crockpot Ravioli Lasagna FAQ

More Crockpot Dinners

• Slow Cooker Chicken Spaghetti
• Crockpot Parmesan Garlic Chicken Pasta
• Slow Cooker Steak Bites
• Slow Cooker Salisbury Steaks
• Slow Cooker Marry Me Chicken