crockpot ravioli lasagna recipe
The Best crockpot ravioli lasagna recipe
The best part? It’s a slow cooker recipe, so you can prep everything ahead and let the flavors meld over time. I’ve made it for Sunday dinners, potlucks, and even just a weeknight when I’m tired but still want something hearty. Plus, it’s got a little something for everyone—kids love the ravioli, adults appreciate the cheesy goodness, and it’s way easier than baking a full lasagna from scratch. And honestly, the health benefits? It’s packed with protein from the meat sauce, fiber from the veggies, and a good dose of vitamins from the tomatoes. It’s not a super-light meal, but it’s balanced, and it’s something I can feel good about serving.
Easy Crockpot Ravioli Lasagna
A comforting, hands-off lasagna that relies on slow-cooked ravioli and a creamy tomato sauce for a restaurant-style meal with minimal effort. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 16 oz frozen ravioli
- 1 cup marinara sauce
- 1 cup cooked ground beef or Italian sausage (optional)
- 1/2 cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, combine flour, egg, milk, salt, and nutmeg. Mix until a soft dough forms. Knead lightly, then let rest for 10 minutes. -
2
Roll the dough thinly and cut into squares. Place ravioli squares on a baking sheet and bake for 5–7 minutes until lightly golden. Set aside. -
3
In a crockpot, combine crushed tomatoes, tomato sauce, garlic, basil, oregano, heavy cream, and half the mozzarella. Stir well and cook on low for 2 hours. -
4
While the sauce cooks, assemble layers in a 9×13-inch baking dish: ravioli, marinara sauce, cooked meat (if using), and a layer of mozzarella. Repeat layers, ending with sauce and Parmesan. -
5
Cover and cook in the crockpot on low for 15 minutes. Transfer to a preheated oven and bake at 375°F for 10–12 minutes until bubbly and golden.
🔧Equipment
- Crockpot
- Mixing bowls
- Whisk
- Knife and cutting board
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Ravioli Lasagna Works
❓ Frequently Asked Questions About Crockpot Ravioli Lasagna
How do I adjust the cooking time if I don’t have a crockpot?
Stovetop method: Cover a deep skillet with foil and bake at 375°F for 25–30 minutes, stirring halfway through. If your oven isn’t this hot, add 5 minutes per 10°F below.
Can I use store-bought ravioli instead of homemade?
Yes! Just trim the edges to fit the crockpot bowl, and adjust the sauce slightly—add a splash of broth or marinara to balance flavors.
What if my filling isn’t perfectly smooth?
A few lumps are fine. For a silky texture, pulse the ricotta mixture briefly in a food processor if it’s too thick, or let it sit 10 minutes before layering.
How should I store leftovers?
Cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat in the crockpot on low for 1–1.5 hours or until bubbly.
Is this recipe suitable for meal prep?
Absolutely! The layers hold together well when reheated. Double the batch for a week’s worth of freezer-friendly portions—just wrap tightly before freezing.
