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overhead view of two plates of cooked ravioli lasagna with a fork and garlic bread, with black slow cooker in the background
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Lazy Day Slow Cooker Ravioli Lasagna

Add Lazy Day Slow Cooker Ravioli Lasagna to the menu for those nights you already know you need a break in the kitchen! This easy slow cooker dinner is cheesy, delicious, and a guaranteed comfort food for the whole family. It also makes a thoughtful meal to share with a friend, or a delightful leftover lunch the next day.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 4 hours
Resting time 10 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 325kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 6 cups homemade spaghetti sauce with meat OR Use 2 24 oz jars of marinara sauce for quick or vegetarian version
  • 1 20–25 oz package frozen cheese ravioli (no need to thaw)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup ricotta cheese optional, for extra creaminess
  • Fresh basil for serving

Instructions

  • Spread 1-2 cups of spaghetti sauce on bottom of slow cooker
  • Add a single layer of frozen ravioli, 1-2 cups of sauce, a sprinkle of mozzarella and Parmesan, and a few dollops of ricotta (if using)
  • Repeat number of layers depending on slow cooker size, ending with sauce, then topping with cheese
  • Cover and cook on low for 3-4 hours, until ravioli is tender and cheese is melted
  • Serve hot, garnished with fresh basil and more Parmesan

Notes

  • Make ravioli lasagna in a round 4-quart slow cooker with 4 layers, or an oval 6-quart slow cooker with 2 layers.
  • Store leftovers in the fridge for 3-4 days. Freezing is not recommended due to texture changes in ravioli and cheese when defrosted.
  • Reheat in microwave or oven until warmed through.
  • No need to thaw ravioli before assembly! Just layer the frozen pieces directly into the slow cooker.
  • Adding sauce to the bottom of the slow cooker first helps to prevent sticking.
  • Layer the ingredients evenly so the ravioli cooks through properly.
  • Let the lasagna rest 5-10 minutes with the slow cooker turned off and lid open before serving for cleaner slices.

Nutrition

Calories: 325kcal | Carbohydrates: 22g | Protein: 20g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 1663mg | Potassium: 815mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1569IU | Vitamin C: 17mg | Calcium: 385mg | Iron: 4mg