Dump and Go Crockpot Ravioli Lasagna – Easy, Cozy, and Weeknight-Friendly

This is the kind of dinner you throw together when you’re short on time but still want something warm and satisfying. No boiling noodles, no fussy layering, and no babysitting the stove. Just a few pantry staples, a bag of frozen ravioli, and your slow cooker doing all the heavy lifting.

It tastes like classic lasagna but without the work, and it’s a hit with kids and adults alike. Perfect for busy weeknights, lazy Sundays, or anytime you need an effortless comfort meal.

What Makes This Special

This “dump and go” approach skips the usual lasagna steps and still delivers that cheesy, saucy comfort you crave. Using frozen ravioli means the pasta and ricotta layer are already built in.

The slow cooker keeps everything moist and melty, so you get tender layers that hold together beautifully. Plus, it’s incredibly flexible—add sausage, veggies, or extra cheese and make it your own without adding prep time.

Shopping List

• 1 (24–26 oz) jar of marinara or pasta sauce (choose a brand you love)
• 1 (20–25 oz) bag of frozen cheese ravioli (keep frozen; no thawing needed)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon garlic powder
• Optional protein: 1 pound ground beef, Italian sausage, or turkey (cooked and drained)
• Optional veggies: 1–2 cups chopped spinach, sliced mushrooms, or bell peppers (sautéed or thawed if frozen)
• Optional creaminess: 1 cup ricotta or cottage cheese
• Fresh basil or parsley for garnish (optional)
• Nonstick spray or a little olive oil for the crockpot

Step-by-Step Instructions

1. Prep the crockpot. Lightly spray the inside of your slow cooker with nonstick spray to prevent sticking and make cleanup easier.
2. Brown the meat (if using). In a skillet over medium heat, cook and crumble your ground beef or sausage until browned. Drain excess fat.Season lightly with salt and pepper.
3. Season the sauce. In a bowl, combine your marinara with Italian seasoning and garlic powder. This boosts flavor without extra work.
4. Start with sauce. Spread about 1/2 cup of sauce on the bottom of the slow cooker to create a nonstick base.
5. Add the first ravioli layer. Arrange a single layer of frozen cheese ravioli over the sauce. Overlapping a little is okay, but keep it mostly even.
6. Add mix-ins and cheese. Sprinkle a little cooked meat and/or veggies over the ravioli if using.Spoon small dollops of ricotta (optional) across the layer. Top with a handful of mozzarella and a sprinkle of Parmesan.
7. Repeat layers. Add more sauce, ravioli, meat/veggies, ricotta (if using), and cheese until you run out. End with a generous layer of sauce and the remaining mozzarella and Parmesan on top.
8. Cook low and slow. Cover and cook on LOW for 3.5 to 4.5 hours or HIGH for 2 to 3 hours, until the ravioli is tender and the cheese is melted and bubbly around the edges.
9. Rest before serving. Turn off the heat and let it sit for 10–15 minutes.This helps the layers set so it slices neatly.
10. Garnish and serve. Sprinkle with fresh basil or parsley. Serve with a simple salad and garlic bread if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave individual portions in 60–90 second bursts until hot, or reheat covered in a 325°F oven for 15–20 minutes.Add a splash of water or extra sauce if needed to keep it moist.

Benefits of This Recipe

• Minimal prep: No boiling noodles, no complicated layering, no baking dish to scrub.
• Family-friendly: Classic flavors and plenty of cheese make it an easy crowd-pleaser.
• Budget-friendly: Uses pantry staples and a single bag of ravioli.
• Flexible: Works with meat or meatless options, and it’s easy to pack in veggies.
• Make-ahead friendly: Assemble in the morning, set it to cook in the afternoon, and dinner’s done.

What Not to Do

• Don’t thaw the ravioli first. It can turn mushy and overcook in the crockpot. Use it straight from the freezer.
• Don’t skip the sauce on the bottom. A thin layer of sauce prevents sticking and scorching.
• Don’t overcook. Once the cheese is melted and ravioli is tender, turn it off. Overcooking can make the pasta too soft.
• Don’t use watery veggies uncooked. Sauté mushrooms, peppers, or spinach first to prevent extra moisture.
• Don’t add too much ricotta in one spot. Dot it around for even layers and better texture.

Variations You Can Try

• Meat Lovers: Use hot or mild Italian sausage with ground beef.Add a pinch of crushed red pepper for heat.
• Vegetarian: Use cheese ravioli with sautéed mushrooms, spinach, zucchini, and a touch of pesto in the sauce.
• Three-Cheese: Mix ricotta with a beaten egg, a pinch of salt, and extra Parmesan. Dollop between layers for extra richness.
• White Sauce Twist: Swap half the marinara for Alfredo sauce and add cooked chicken and spinach.
• Veggie-Packed: Stir a handful of chopped kale or thawed spinach into the sauce for more greens.
• Spicy Arrabbiata: Use a spicy marinara, add red pepper flakes, and finish with fresh basil.

FAQ

Can I use fresh ravioli instead of frozen?

Yes, but reduce the cook time. Fresh ravioli cooks faster, so check at about 2.5–3 hours on LOW or 1.5–2 hours on HIGH.

You want the pasta tender and the cheese melted, not overdone.

Do I need to add water to the sauce?

No. The moisture from the sauce and ravioli is enough. If your sauce is very thick, you can stir in 1–2 tablespoons of water, but don’t overdo it or the lasagna can get watery.

What size slow cooker should I use?

A 5–6 quart slow cooker works best.

Smaller sizes can overflow, and larger ones may cook a bit faster, so keep an eye on the timing.

Can I assemble it ahead and refrigerate?

Yes. Assemble the layers in the crock insert, cover, and refrigerate up to 24 hours. When ready, place the cold insert in the base and add 15–30 minutes to the cook time.

What if I don’t eat beef or pork?

Use ground turkey or chicken, or skip the meat entirely.

You can also add plant-based crumbles or extra veggies for substance.

How do I prevent the edges from burning?

Make sure the first layer is sauce, not ravioli. Cook on LOW if you have time, and avoid cooking longer than needed. A slow cooker liner can also help with even cooking and easier cleanup.

Can I double the recipe?

You can increase amounts by about 50% in a 7–8 quart slow cooker, but avoid filling past two-thirds full.

Cooking time may increase slightly; check doneness rather than the clock.

Is cottage cheese okay instead of ricotta?

Absolutely. Cottage cheese gives a similar creamy layer. For a smoother texture, use small curd or blend it briefly before dolloping.

How do I keep it from getting watery?

Sauté high-moisture veggies first, don’t add extra liquid, and let the lasagna rest 10–15 minutes after cooking so juices redistribute and set.

What sides go well with this?

A simple green salad, garlic bread, or roasted broccoli pair perfectly.

Keep it light and fresh to balance the rich, cheesy layers.

In Conclusion

Dump and Go Crockpot Ravioli Lasagna is the shortcut dinner that still feels homemade. It’s simple, flexible, and reliably delicious, with minimal prep and maximum payoff. Keep the ingredients on hand, and you’ll always have a cozy, low-effort meal ready to go.

Once you try it, it’s bound to become part of your regular rotation.

Dump and Go Crockpot Ravioli Lasagna - Easy, Cozy, and Weeknight-Friendly

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 1 (24–26 oz) jar of marinara or pasta sauce (choose a brand you love)
• 1 (20–25 oz) bag of frozen cheese ravioli (keep frozen; no thawing needed)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 1/2 teaspoon garlic powder
• Optional protein: 1 pound ground beef, Italian sausage, or turkey (cooked and drained)
• Optional veggies: 1–2 cups chopped spinach, sliced mushrooms, or bell peppers (sautéed or thawed if frozen)
• Optional creaminess: 1 cup ricotta or cottage cheese
• Fresh basil or parsley for garnish (optional)
• Nonstick spray or a little olive oil for the crockpot

Instructions

• Prep the crockpot. Lightly spray the inside of your slow cooker with nonstick spray to prevent sticking and make cleanup easier.
• Brown the meat (if using). In a skillet over medium heat, cook and crumble your ground beef or sausage until browned. Drain excess fat. Season lightly with salt and pepper.
• Season the sauce. In a bowl, combine your marinara with Italian seasoning and garlic powder. This boosts flavor without extra work.
• Start with sauce. Spread about 1/2 cup of sauce on the bottom of the slow cooker to create a nonstick base.
• Add the first ravioli layer. Arrange a single layer of frozen cheese ravioli over the sauce. Overlapping a little is okay, but keep it mostly even.
• Add mix-ins and cheese. Sprinkle a little cooked meat and/or veggies over the ravioli if using. Spoon small dollops of ricotta (optional) across the layer. Top with a handful of mozzarella and a sprinkle of Parmesan.
• Repeat layers. Add more sauce, ravioli, meat/veggies, ricotta (if using), and cheese until you run out. End with a generous layer of sauce and the remaining mozzarella and Parmesan on top.
• Cook low and slow. Cover and cook on LOW for 3.5 to 4.5 hours or HIGH for 2 to 3 hours, until the ravioli is tender and the cheese is melted and bubbly around the edges.
• Rest before serving. Turn off the heat and let it sit for 10–15 minutes. This helps the layers set so it slices neatly.
• Garnish and serve. Sprinkle with fresh basil or parsley. Serve with a simple salad and garlic bread if you like.