This tasty, easy crockpot ravioli lasagna combines frozen or fresh ravioli with onions, mushrooms, marinara, and melted mozzarella. Assemble the dish the evening before and store it covered in the refrigerator.
This is a great crockpot recipe for busy families and hungry appetites. Enjoy this dish with fresh homemade bread or rolls and a simple salad.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Mushrooms: Cremini or white mushrooms. If you don’t like mushrooms, you can omit them.
- Marinara: I love Kirkland Organic, but can you use your favorite or make your own homemade marinara.
- Ravoili: You can use frozen or fresh refrigerator ravioli. Pick a ravioli that is stuffed with ingredients that complement marinara sauce.
- Cheese: I use a combination of Italian blend and mozzarella cheese, but you can use any Italian cheese, such as provolone, provel, Parmesan, Romano, Fontina, or Asiago cheese.
How To Make Crockpot Ravioli Lasagna
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sauté the onion, mushrooms, and garlic.
- Spoon about a cup of marinara sauce into the bottom of the crockpot. Top with a layer of ravioli.
- Sprinkle with half the sautéed vegetables, Italian blend cheese, and a little Italian seasoning. Top with a layer of ravioli.
- Spoon a bit more than a cup of marinara over the ravioli and sprinkle with Italian seasoning.
- Top with the remaining sautéed vegetables, a layer of ravioli, the remaining marinara sauce, the mozzarella, and a little Italian seasoning.
- Cover and cook on low for 3-4 hours.
Preparation Tips
- Don’t thaw or boil the ravioli.
- For the best results, cook the ravioli lasagna on low.
- Top with chopped fresh parsley and freshly grated Parmesan cheese.
- Don’t get too wrapped up in assembling the ravioli lasagna. Even if you miss a layer or assemble it a little differently, it will still taste delicious.
Recipe Variations
- Add Meat: Use cheese ravioli and brown ground beef or Italian sausage. Add it to the other layers.
- Switch up the sauce: Try alfredo or vodka sauce.
- Spice it up: Try hot Italian sausage or a sprinkle of red pepper flakes.
More Pasta Recipes
Crockpot Ravioli Lasagna
This tasty and easy crockpot ravioli lasagna combines frozen or fresh ravioli with onions, mushrooms, marinara, and melted mozzarella cheese.
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Servings: 10 servings
Calories: 252kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion
- 6 ounces cremini mushrooms
- 2 cloves garlic minced
- 32 ounces marinara sauce (3½ cups)
- 36 ounces ravioli (fresh or frozen, uncooked)
- 1 cup Italian blend cheese
- 2 cups shredded mozzarella
- 1½ teaspoons Italian seasoning
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook until the onion is soft and the mushrooms are browned. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
- Spoon 1 cup of marinara sauce into the bottom of the crockpot. Top with a layer of ravioli.
- Sprinkle with half the sauteed vegetables, all the Italian blend cheese, and a little Italian seasoning. Top with a layer of ravioli.
- Spoon 1¼ cups of marinara sauce over the ravioli and sprinkle with Italian seasoning.
- Top with the remaining sauteed vegetables, a layer of ravioli, the remaining marinara sauce, the mozzarella, and a little Italian seasoning.
- Cover and cook on low for 3-4 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short intervals until warm.
Nutrition
Calories: 252kcal | Carbohydrates: 21g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 882mg | Potassium: 567mg | Fiber: 3g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Angela
This recipe for crockpot ravioli lasagna turned out amazing! It was easy to prepare and the family loved. it. I can’t wait to make it again!!
Beth Pierce
Thanks, Angela! Enjoy!
Claudia
This is the best mashup I have ever made! I loved the combo of flavors and textures here. It’s the best of both worlds!
Catalina
I cooked this yesterday and it was so easy. Just layered everything and let the slow cooker do the work.
Mahy
I love lasagna no matter what. Already tried so many recipes, but this one really stands out. Yum!
Lina
This crockpot ravioli lasagna is comforting, cheesy, and so simple to make. Prep it the night before, then let it cook into an easy, crowd-pleasing meal.
Beth Pierce
Yes indeed!
Amy
YES! This is exactly the kind of easy, comforting, family-friendly meal I live for. Anything that brings big lasagna flavor with minimal fuss is a winner in my book! Can’t wait to make this!
Beth Pierce
Thanks, Amy! Enjoy!
Ben
This was the best thing EVER! I love ravioli and lasagna, so I was immediately sold on this. DEE-licious.
Beth Pierce
Thank you, Ben!
Terri
Everyone in the family loved this so much. I actually added some ricotta on top before the mozzarella for even more lasagna flavor. It was amazing!
Beth Pierce
Thanks, Terri! I am glad that that you enjoyed it.
Kristin
My family absolutely loved this, especially the kids. I mean, come on. How can you top a mix of lasagna and ravioli?
Beth Pierce
So true, Kristin! Glad that they liked it.
Maria
Everything about this is amazing! I love the combo of two of my favorite Italian dishes, and I love how easy it was in the crock pot.
Beth Pierce
So glad that you liked it, Maria!