Add Lazy Day Slow Cooker Ravioli Lasagna to the menu for nights when you need a break from the kitchen. This simple slow cooker dinner is cheesy, comforting, and satisfying for the whole family. It’s also a thoughtful meal to bring to a friend or a handy leftover lunch the next day.
What’s to Love About This Recipe
- This is a smart shortcut to homestyle lasagna using frozen ravioli for quick assembly and minimal hands-on time.
- The layers combine creamy ricotta, melty mozzarella, and grated Parmesan with sauce and premade ravioli for a comforting, cheesy bake.
- The slow cooker keeps the process simple—no oven time, no hovering—so you can have a hot dinner ready with very little effort.
- Kid-friendly and easy to prep ahead: assemble at midday or a few hours before dinner and let the slow cooker do the work.
- Ideal for potlucks, delivering a warm meal to a friend, or stretching into leftovers for lunches.
Ingredients Needed
- Spaghetti sauce – about 6 cups. Use homemade meat sauce for heartier flavor or two 24 oz jars of marinara for a quicker or vegetarian option.
- Frozen cheese ravioli – 20–25 oz package; no need to thaw. Fresh or refrigerated ravioli can work but will need less cook time.
- Shredded mozzarella – about 2 cups for melting between layers.
- Grated Parmesan – about 1/2 cup to boost flavor without heaviness.
- Ricotta – 1 cup, optional, for extra creaminess.
- Fresh basil – for garnish and bright herbal flavor.
How to Make Slow Cooker Ravioli Lasagna
Note: Use a round 4-quart slow cooker to create four thinner layers, or an oval 6-quart slow cooker for two thicker layers.
- Spoon 1–2 cups of sauce evenly across the bottom of the slow cooker to prevent sticking.
- Add a single layer of frozen ravioli. Spoon 1–2 cups of sauce over the ravioli, sprinkle with mozzarella and Parmesan, and dot with ricotta if using.
- Repeat layers according to the size of your slow cooker, finishing with sauce and a final layer of mozzarella and Parmesan on top.
- Cover and cook on low for 3–4 hours, until the ravioli is tender and the cheese is melted and bubbly.
- Turn the slow cooker off and let the dish rest with the lid slightly ajar for 5–10 minutes before serving so it sets and slices more cleanly. Serve hot, garnished with fresh basil and extra Parmesan.
Pro Tips
- No need to thaw ravioli before assembly; frozen works perfectly.
- Always start with sauce on the bottom to keep ravioli from sticking.
- Distribute layers evenly so everything heats and cooks through uniformly.
- Make extra sauce or browned meat ahead and freeze in meal-sized portions for faster assembly on busy days.
- If using fresh ravioli, reduce the cook time and check for tenderness earlier.
Recipe Substitutions and Variations
- Swap in spinach or meat-filled ravioli for a different flavor profile.
- Use Alfredo sauce for a creamy white lasagna variation instead of tomato sauce.
- Add cooked ground turkey or Italian sausage to the sauce for more protein.
- Stir finely chopped spinach, mushrooms, or zucchini into layers for added vegetables and nutrition.
- Kick up heat with red pepper flakes or a spicy marinara.
What to Serve With Slow Cooker Ravioli Lasagna
Pair this cheesy ravioli lasagna with garlic bread and a simple green salad for a classic meal. Roasted or sautéed vegetables—like broccoli, green beans, or Brussels sprouts—make great accompaniments. Finish with fresh basil or chopped parsley for brightness.
Storing and Reheating
How to Best Store Leftovers
Fridge
Refrigerate leftovers in an airtight container for 3–4 days.
Freezer
Freezing is not recommended; ravioli and cheeses can change texture after thawing.
How to Best Reheat Leftovers
Reheat individual portions in the microwave or warm the lasagna in an oven until heated through. Add a sprinkle of cheese and fresh basil after reheating for a fresh finish.
Lazy Day Slow Cooker Ravioli Lasagna
This lazy slow cooker lasagna uses frozen ravioli layered with sauce and three cheeses for an easy, comforting meal.
Prep Time
10
10
Cook Time
4
4
Resting time
10
10
Total Time
4 20
4 20
Equipment
- Slow Cooker
Ingredients
- 6 cups homemade spaghetti sauce with meat OR 2 (24 oz) jars marinara for a quick or vegetarian version
- 1 (20–25 oz) package frozen cheese ravioli (no need to thaw)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional)
- Fresh basil, for serving
Instructions
- Spread 1–2 cups of spaghetti sauce on the bottom of the slow cooker.
- Add a layer of frozen ravioli, spoon 1–2 cups sauce over, sprinkle with mozzarella and Parmesan, and add dollops of ricotta if using.
- Repeat layers as needed for your slow cooker size, ending with sauce and a final cheese topping.
- Cover and cook on low for 3–4 hours, until ravioli is tender and cheese is melted.
- Let rest 5–10 minutes, then serve hot garnished with fresh basil and extra Parmesan.
Notes
- Make ravioli lasagna in a round 4-quart slow cooker for four layers, or an oval 6-quart slow cooker for two layers.
- Store leftovers in the refrigerator for 3–4 days. Freezing is not recommended due to texture changes in ravioli and cheese.
- Reheat in the microwave or oven until warmed through.
- No need to thaw ravioli before assembly—use them straight from the freezer.
- Starting with sauce on the bottom prevents sticking; resting before serving helps the dish slice neatly.
Nutrition
Calories: 325 kcal
Carbohydrates: 22 g
Protein: 20 g
Fat: 18 g
Sodium: 1663 mg
More Slow Cooker Pasta Recipes
- Slow Cooker Garlic Parmesan Chicken Pasta
- Slow Cooker Enchilada Pasta
- Easy Pulled Pork Mac and Cheese
- Slow Cooker Cheesy Buffalo Chicken Pasta
- Slow Cooker Taco Pasta
- Slow Cooker Chicken Pasta with Corn and Goat Cheese
- Slow Cooker Five Cheese Chicken Bacon Pasta
- Slow Cooker Butternut Squash and Chickpea Pasta