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Home » Crock Pot Recipes » Easy Crock Pot Ravioli Lasagna Recipe

Easy Crock Pot Ravioli Lasagna Recipe

Published: Apr 23, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Make this quick and easy Ravioli Lasagna in the crock pot made with layers upon layers of cheesy goodness the family will love.

Ravioli Lasagna served in a bowl.

You can make this easy crock pot meal with a couple of ingredients and feed the family in a couple of hours.

Fill the slow cooker up with layers of cheese filled ravioli, ricotta cheese and mozzarella cheese.

Cook until piping hot and the cheesy is all gooey. Serve with garlic toast and a salad.

Cheesy yumminess in every bite!

Crock Pot Ravioli Lasagna recipe

Ravioli lasagna is one of those perfect recipes. It is easy to make and everyone loves it. The best part is you can enjoy the delicious flavors of lasagna and not have to do all the hard work.

Ravioli Lasagna Ingredients

  • ricotta cheese
  • a large egg
  • fresh or dry parsley flakes
  •  frozen cheese ravioli
  • your favorite pasta sauce (try my crock pot meat sauce)
  • shredded mozzarella cheese

Directions to make the recipe

Step 1: Mix the ricotta cheese with the egg and parsley in a bowl. Set aside. You can make this ahead of time and refrigerate until needed.

Step 2: Spread 1 cup of sauce in the bottom of a slow cooker. (I used my Crock Pot Casserole Slow Cooker).

Step 3: Scatter the ravioli in an even layer over the pasta sauce.

Step 4: Pour a half cup of sauce over the ravioli, covering the pasta.

Step 5: Spread 1 cup of the ricotta cheese over the sauce.

Step 6: Top with the remaining sauce and half the shredded mozzarella cheese.

Step 7: Drop the remaining cup of ricotta cheese by the tablespoon over the top and spread the remaining mozzarella cheese over the top.

Step 8: Cover and cook on low for 4 hours or until the ravioli is heated through and the cheese is melted.

Recipe Tips

  • The ravioli: You can use cheese ravioli, meat ravioli or spinach ravioli for this recipe.
  • The sauce: I used a jar of pasta sauce to make this meal very easy. I used a meatless sauce for a meatless meal. But you can use a meat sauce if that is what your family enjoys.
  • Slow cooking tips: I cooked this on low so the center of the frozen ravioli had time to cook through.
  • Frozen or fresh ravioli: If using fresh unfrozen ravioli make sure to match carefully so the ravioli doesn't fall apart from being over cooked.
Meatless Crock Pot Ravioli Lasagna recipe

More easy recipes you'll love

  • Crock Pot Italian Sausage Ravioli Soup
  • How to Make Homemade Ravioli with Ricotta Filling
  • Spinach Ravioli with Garden Vegetable Sauce
  • Crock Pot Spinach Ravioli Soup Recipe
  • Meatball Ravioli Lasagna

See how easy it is to print, share to Pinterest or save the recipe below

Cheesy crock pot ravioli served in a blue bowl.

Easy Crock Pot Ravioli Lasagna Recipe

Arlene Mobley - Flour On My Face
Crock Pot Ravioli Lasagna is a quick and easy way to satisfy your craving for lasagna without all the work. This Ravioli Lasagna recipe is meatless and a great crock pot recipe for meatless Monday.
Or add ½ lb. of browned ground beef to the pasta sauce if desired.
5 from 3 votes
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Prep Time 8 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 8 minutes mins
Course Main Dish
Cuisine Italian
Servings 4 Servings
Calories 998 kcal

Ingredients  

  • 2 cups ricotta cheese
  • 1 large egg
  • 2 teaspoons fresh or dry parsley flakes
  • 24 oz bag frozen cheese ravioli
  • 2 cups pasta sauce
  • 8 oz shredded mozzarella cheese
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Instructions 

  • Mix the ricotta cheese with the egg and parsley. Set aside.
  • Spread 1 cup of sauce in the bottom of a slow cooker. (I used my Crock Pot Casserole Slow Cooker).
  • Spread the ravioli in an even layer over the pasta sauce.
  • Pour a half cup of sauce over the ravioli.
  • Spread 1 cup of the ricotta cheese over the sauce.
  • Top with the remaining sauce and half the shredded mozzarella cheese.
  • Drop the remaining cup of ricotta cheese by the tablespoon over the top and spread the remaining mozzarella cheese over the top.
  • Cover and cook on low for 4 hours.
  • Serve 4 to 6

Recipe Expert Tips

  • The ravioli: You can use cheese ravioli, meat ravioli or spinach ravioli for this recipe.
  • The sauce: I used a jar of pasta sauce to make this meal very easy. I used a meatless sauce for a meatless meal. But you can use a meat sauce if that is what your family enjoys.
  • Slow cooking tips: I cooked this on low so the center of the frozen ravioli had time to cook through.
  • Frozen or fresh ravioli: If using fresh unfrozen ravioli make sure to match carefully so the ravioli doesn't fall apart from being over cooked.

Nutrition

Serving: 1Serving | Calories: 998kcal | Carbohydrates: 82g | Protein: 55g | Fat: 50g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 2168mg | Potassium: 595mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1533IU | Vitamin C: 9mg | Calcium: 598mg | Iron: 20mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Love Slow Cooker recipes? Check out my Crock Pot recipe page for more easy crock pot meals.

Crock Pot Recipes page

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Sara

    May 05, 2017 at 8:57 pm

    This recipe looks SO good! Thanks for linking up at the Home Matters Link Party! We hope to see you again next week:) #HomeMattersParty

    Reply
  2. Kimberly

    May 03, 2017 at 5:43 pm

    This looks great! I love easy recipes. Thanks for sharing at Merry Monday this week.

    Reply
  3. Sandra Watts

    April 28, 2017 at 2:12 pm

    5 stars
    That looks really good. Thanks for sharing!

    Reply
    • Arlene Mobley

      April 28, 2017 at 5:43 pm

      Sandra

      You're very welcome!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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