If there’s one dish that makes my family cheer every time I set it on the table, it’s this Slow Cooker Ravioli Lasagna. It’s cozy, cheesy, and exactly the kind of comfort food I turn to when life feels a little too busy. The best part? It goes straight into the slow cooker — no layering noodles from scratch or fussing with boiling water. This recipe is a keeper for pasta lovers and busy weeknights alike. You’ll find even more gems like this in my slow cooker recipes collection.
When I first tested this dish, I thought of my Slow Cooker Chicken and Rice — the same kind of warm, stick-to-your-ribs comfort. But here, you get melty cheese and tomato goodness in every single bite.
What You’ll Need
Here’s what I keep on hand for this recipe. Nothing fancy — just simple ingredients that bring big flavor:
- Frozen cheese ravioli – A total time saver! No need to make pasta from scratch.
- Marinara or pasta sauce – Use your favorite jarred or homemade sauce.
- Ricotta cheese – Adds that creamy, classic lasagna layer.
- Shredded mozzarella – Because more cheese = more happiness.
- Parmesan cheese – For that nutty finish.
- Fresh basil – A pop of freshness at the end.
- Cooking spray or olive oil – To lightly grease the slow cooker.
I always keep a jar of marinara handy since it works beautifully in pasta bakes like this and even in dishes such as Lemon Garlic Pasta.
Step-by-Step Guide to Slow Cooker Ravioli Lasagna
When I first made this, I realized it’s basically lasagna’s easy-going cousin — all the flavor, none of the fuss.
Step 1 — Prep the slow cooker
Lightly grease the slow cooker with cooking spray or olive oil. This keeps the cheese from sticking (and makes cleanup so much easier).
Step 2 — Start with sauce
Spread a thin layer of marinara on the bottom of the slow cooker. I’ve learned this keeps the pasta from sticking and ensures every bite is saucy.
Step 3 — Add a layer of ravioli
Place frozen ravioli in a single layer over the sauce. No need to thaw — straight from the freezer works perfectly.
Step 4 — Layer ricotta and mozzarella
Dollop spoonfuls of ricotta over the ravioli, then sprinkle a good layer of mozzarella. Don’t be shy here — this is where the magic happens.
Step 5 — Repeat the layers
Keep going with sauce, ravioli, ricotta, mozzarella — until you run out of ingredients. End with sauce and mozzarella on top.
Step 6 — Cook low and slow
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. You’ll know it’s ready when the ravioli is tender and the cheese is bubbling.
Step 7 — Finish and serve
Sprinkle with parmesan and fresh basil just before serving. Let it sit for about 10 minutes so it holds together nicely when sliced.
This recipe has the same cozy, no-fuss vibe as my Instant Pot Lentil Soup — easy prep, hands-off cooking, and a delicious reward at the end.
Pro Tips & Easy Swaps
- Use spinach ravioli for extra veggies.
- Add cooked ground beef or sausage between layers for a meatier lasagna.
- For lighter flavor, swap ricotta with cottage cheese.
- Want spice? Stir red pepper flakes into the sauce.
- Add a handful of fresh spinach between layers.
- Make it extra cheesy by tossing in some provolone with mozzarella.
- If you’re short on basil, parsley works too.
- Store leftovers in the fridge up to 4 days — it reheats beautifully.
Serving Ideas & Variations
This dish is a whole meal on its own, but here are some ways I like to mix it up:
- Pair with garlic bread for dipping into the sauce.
- Add a green salad with lemon vinaigrette for freshness.
- Make it a feast with slow cooker meatballs on the side.
- Try a vegetarian version with mushroom ravioli.
- Serve with roasted veggies for balance.
- Add extra basil and parmesan for a more “restaurant-style” finish.
Common Mistakes (and How to Fix Them)
- Using too much sauce: It can get watery. Stick to just enough to coat layers.
- Overcooking: Ravioli can turn mushy. Check at the 4-hour mark on low.
- Skipping the cheese on top: That top layer keeps everything moist and melty.
- Not letting it rest: Give it 10 minutes before cutting — otherwise, it slides apart.
Frequently Asked Questions
Yes! Fresh ravioli works just fine, but you’ll want to reduce the cook time by about an hour to avoid overcooking.
Definitely. Brown ground beef, turkey, or sausage and layer it in with the sauce for extra flavor.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or oven until hot.
Yes, you can. Freeze portions in airtight containers for up to 2 months. You can reheat straight from frozen or thaw overnight before warming.
You’ll Also Love
- Slow Cooker Chicken and Rice — cozy and hearty, perfect for weeknights.
- Slow Cooker Meatballs — saucy, tender, and family-friendly.
- Slow Cooker Chicken Noodle Soup — the ultimate comfort in a bowl.
Explore even more family-friendly dinners in my slow cooker recipes collection.
Slow Cooker Ravioli Lasagna
Ingredients
Method
- Grease slow cooker with olive oil or cooking spray.
- Spread a thin layer of marinara sauce on the bottom.
- Add a single layer of frozen ravioli.
- Dollop ricotta and sprinkle mozzarella.
- Repeat layers until ingredients are used, ending with sauce and mozzarella.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Sprinkle parmesan and basil before serving. Rest 10 minutes before slicing.
