I just made Crockpot Ravioli Lasagna and, if you like shortcuts that actually work, this Crockpot Dump Dinner Recipes win feeds a crowd with zero fuss.

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I’m obsessed with this Crockpot Ravioli Lasagna because it’s pure, stupid deliciousness on a plate. I love how the sauce soaks into cheese ravioli and the whole thing melts into one glorious mess.

I adore that it fits right into my weeknight brain. Dump it, forget it, come back to cheesy bliss.

I always brown 1 pound ground beef or Italian sausage, browned and drained first and pile on a ton of melty 3 cups shredded mozzarella cheese (about 12 ounces). It’s exactly the kind of Crockpot Dump Dinner Recipes and Easy Meals In Crockpot mashup my tired self craves.

Ingredients

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Olive oil — keeps things from sticking, adds mellow richness.
Ground beef or Italian sausage brings hearty protein and savory punch.
Yellow onion gives sweet base notes and comfy aroma.
Garlic adds cozy, sharp aroma; it’s small but mighty.
Marinara sauce delivers tangy tomato comfort and saucy depth.
Beef broth or water keeps it moist and not too thick.
Ravioli is the fun pasta pocket, cheesy center in every bite.
Ricotta makes it creamy and soft, like lasagna in a scoop.
Egg helps bind the ricotta so it holds together.
Italian seasoning gives herbs and warmth without being fussy.
Mozzarella brings gooey, stringy cheese pull you’ll devour.
Parmesan adds sharp salty bite and a little nutty charm.
Salt and pepper balance everything, don’t skip them lightly.
Fresh basil or parsley brightens it up with fresh green notes.

Ingredient Quantities

1 tablespoon olive oil

1 pound (450 g) ground beef or Italian sausage, browned and drained

1 medium yellow onion, diced

2 cloves garlic, minced

24 ounces (about 680 g) jarred marinara sauce

1 cup beef broth or water

1 (25 to 30 ounce) package refrigerated or frozen cheese ravioli

15 ounces ricotta cheese (1 small container)

1 large egg, beaten

2 teaspoons Italian seasoning

3 cups shredded mozzarella cheese (about 12 ounces)

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh basil or parsley for garnish, optional

How to Make this

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1. Heat olive oil in a skillet over medium heat; add diced onion and cook until soft, about 4 minutes, then add minced garlic and cook 30 seconds until fragrant.

2. Add the ground beef or Italian sausage to the skillet, break up and brown until no pink remains; drain off excess fat and season with a pinch of salt and pepper.

3. Stir in the jarred marinara sauce and beef broth or water to the meat in the pan, bring to a simmer for a minute, taste and adjust salt and pepper as needed. This thins the sauce so the ravioli cooks evenly.

4. In a bowl combine ricotta cheese, beaten egg, Italian seasoning, half the grated Parmesan, a little salt and pepper, mix until smooth. This keeps the ricotta from being bland and helps it set.

5. Spray or lightly oil the crockpot pot. Spread a thin layer of the meat sauce on the bottom to prevent sticking.

6. Layer ravioli in a single layer over the sauce. If using frozen ravioli you do not need to thaw. Spoon half the ricotta mixture over the ravioli, then sprinkle about 1 cup of shredded mozzarella.

7. Repeat with another layer of ravioli, the remaining ricotta mixture, then pour remaining meat sauce over everything so ravioli are covered. Top with the remaining mozzarella and the rest of the Parmesan.

8. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until ravioli are tender and cheese is melted. Avoid lifting the lid too often, it steals heat.

9. Turn off crockpot and let lasagna sit covered for 10 to 15 minutes before serving, this helps it set so it slices better.

10. Garnish with chopped fresh basil or parsley if you like, slice or scoop and serve hot. Tip: if sauce looks too thin toward the end, remove lid for the last 15 minutes to let some liquid evaporate.

Equipment Needed

1. 10 to 12 inch skillet or sauté pan
2. Wooden spoon or heatproof spatula
3. Colander or strainer
4. Measuring cups and spoons
5. Medium mixing bowl and a fork or whisk
6. Chef knife and cutting board
7. 6 to 8 quart crockpot or slow cooker
8. Cheese grater (for Parmesan and mozzarella)

FAQ

Can I use frozen ravioli or do I need to thaw it first? Yes, you can use frozen ravioli straight from the freezer. They'll cook fine in the crockpot, just stir a little more toward the end so they don't clump. If they're stuck together, try to break them apart a bit before adding.

How long should I cook it on low or high? Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. Check at the lower end because crockpots vary, and you don't want the ravioli to get mushy.

Can I make this vegetarian or swap the meat? Sure. Replace the beef with 1 pound of chopped mushrooms, lentils, or a plant based ground meat. You might want to add a splash more broth since veggies soak up liquid.

My sauce seems watery after cooking, how do I fix it? Stir in a cup of extra cheese or let the crockpot sit with lid off for 10 to 15 minutes to thicken. You can also mix a teaspoon of cornstarch with cold water and stir it in, then cook on high for 10 more minutes.

How do I keep the cheese from getting rubbery or separating? Mix the ricotta with the beaten egg and Italian seasoning first and fold in the mozzarella later. Avoid overcooking after you add most of the cheese. Adding the final 1/2 cup of mozzarella at the very end melts nice and gooey.

Can I assemble this ahead and refrigerate or freeze it? Yes. For fridge: assemble in the crockpot insert, cover and chill up to 24 hours, then cook as directed (may need extra time). For freezer: assemble in a freezer safe container, freeze up to 2 months, thaw overnight before cooking or add extra cook time if cooking from frozen.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe Substitutions and Variations

Ground beef or Italian sausage: Swap for ground turkey or chicken for a leaner dish, or use plant-based crumbles if you want it vegetarian. Keep in mind turkey is milder so add a pinch more salt and spice.
Jarred marinara sauce: Use a 28 oz can of crushed tomatoes plus 1 teaspoon Italian seasoning and a splash of balsamic or red wine vinegar to brighten it, or stir in 1/2 cup pesto for a basil-y twist.
Cheese ravioli: Replace with cheese tortellini (same cooking time usually) or, if you don’t have filled pasta, break up lasagna noodles into pieces and layer them, but add a bit more liquid so they cook through.
Ricotta cheese: Cottage cheese blended briefly makes a similar texture, or swap in softened cream cheese for extra richness, though it will be a little tangier and denser.

Pro Tips

1. If your sauce tastes a little flat, add a splash of balsamic vinegar or a teaspoon of sugar near the end to brighten it up; it sounds weird but it really wakes the flavors.
2. For creamier ricotta that sets nicely, drain it in a fine mesh strainer for 20 minutes or fold in a tablespoon of heavy cream; it keeps the filling from getting grainy.
3. Use frozen ravioli straight from the freezer and press them gently into the sauce so they stick, but avoid overcrowding the layers so heat can circulate and cook them evenly.
4. If the top cheese browns too fast or the sauce is still watery, uncover for the last 15 minutes of cooking to evaporate liquid, then let it rest 10 to 15 minutes after turning the crockpot off so it firms up and slices cleaner.

Crockpot Ravioli Lasagna – The Easiest Cheesy Comfort Food! Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made Crockpot Ravioli Lasagna and, if you like shortcuts that actually work, this Crockpot Dump Dinner Recipes win feeds a crowd with zero fuss.

Servings

servings

Calories

1035

kcal

Equipment: 1. 10 to 12 inch skillet or sauté pan
2. Wooden spoon or heatproof spatula
3. Colander or strainer
4. Measuring cups and spoons
5. Medium mixing bowl and a fork or whisk
6. Chef knife and cutting board
7. 6 to 8 quart crockpot or slow cooker
8. Cheese grater (for Parmesan and mozzarella)

Ingredients

1 tablespoon olive oil
1 pound (450 g) ground beef or Italian sausage, browned and drained
1 medium yellow onion, diced
2 cloves garlic, minced
24 ounces (about 680 g) jarred marinara sauce
1 cup beef broth or water
1 (25 to 30 ounce) package refrigerated or frozen cheese ravioli
15 ounces ricotta cheese (1 small container)
1 large egg, beaten
2 teaspoons Italian seasoning
3 cups shredded mozzarella cheese (about 12 ounces)
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil or parsley for garnish, optional

Directions

Heat olive oil in a skillet over medium heat; add diced onion and cook until soft, about 4 minutes, then add minced garlic and cook 30 seconds until fragrant.
Add the ground beef or Italian sausage to the skillet, break up and brown until no pink remains; drain off excess fat and season with a pinch of salt and pepper.
Stir in the jarred marinara sauce and beef broth or water to the meat in the pan, bring to a simmer for a minute, taste and adjust salt and pepper as needed. This thins the sauce so the ravioli cooks evenly.
In a bowl combine ricotta cheese, beaten egg, Italian seasoning, half the grated Parmesan, a little salt and pepper, mix until smooth. This keeps the ricotta from being bland and helps it set.
Spray or lightly oil the crockpot pot. Spread a thin layer of the meat sauce on the bottom to prevent sticking.
Layer ravioli in a single layer over the sauce. If using frozen ravioli you do not need to thaw. Spoon half the ricotta mixture over the ravioli, then sprinkle about 1 cup of shredded mozzarella.
Repeat with another layer of ravioli, the remaining ricotta mixture, then pour remaining meat sauce over everything so ravioli are covered. Top with the remaining mozzarella and the rest of the Parmesan.
Cover and cook on LOW for 3 to 4 hours or on HIGH for
5 to 2 hours, until ravioli are tender and cheese is melted. Avoid lifting the lid too often, it steals heat.
Turn off crockpot and let lasagna sit covered for 10 to 15 minutes before serving, this helps it set so it slices better.
Garnish with chopped fresh basil or parsley if you like, slice or scoop and serve hot. Tip: if sauce looks too thin toward the end, remove lid for the last 15 minutes to let some liquid evaporate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.