Isn’t it funny how the most comforting meals can also feel like the most work to make? I used to think that way about lasagna, with all that boiling, layering, and waiting. It felt like a weekend project. But what if I told you that you can get all the cozy, cheesy, soul-warming flavor of lasagna with about ten minutes of hands-on time? This Lazy Lasagna, or Crockpot Ravioli Lasagna, is my go-to secret for crazy-busy days. It’s the ultimate hug-in-a-bowl, and it practically makes itself while you’re off doing, well, everything else. So good.
Top Reasons To Make It
Let’s count the ways you’ll fall in love with this easy recipe. First, it’s truly a dump-and-go dinner. Most of the ‘work’ is just opening packages and jars—no precooking required. Second, your slow cooker does all the heavy lifting, gently simmering everything into a melty, saucy masterpiece. Third, it’s incredibly forgiving and flexible. Don’t have one kind of cheese? Use another. Want to sneak in some veggies? Go for it. And finally, it solves the eternal ‘what’s for dinner?’ question with a crowd-pleasing answer that leaves you with only one pot to wash.
Ingredients
Gathering these simple ingredients is the first step towards your easiest, coziest dinner yet. I like to use frozen ravioli because it holds up perfectly in the slow cooker without getting mushy.
- 1 (25 oz) package frozen cheese ravioli: The star that creates the classic lasagna layers.
- 1 (24 oz) jar of your favorite marinara or pasta sauce: Forms the flavorful, saucy base.
- 1 (15 oz) jar of tomato-basil pasta sauce or a second jar of marinara: Adds depth and ensures everything is beautifully saucy.
- 1 cup beef broth (or vegetable broth): Thins the sauce just enough for perfect slow cooking.
- 1 (15 oz) container part-skim ricotta cheese: Gives that creamy, traditional lasagna texture.
- 1 large egg, lightly beaten: Helps bind the ricotta filling.
- 1/4 cup grated Parmesan cheese, plus more for serving: Adds a salty, nutty flavor punch.
- 2 cups shredded mozzarella cheese, divided: For that essential, irresistible cheesy pull.
- 1 teaspoon dried basil, plus more for garnish: Brings in those classic Italian herb notes.
Instructions
Let’s walk through this simple process together. Honestly, if you can stir and layer, you’ve got this.
- In a medium bowl, stir together the ricotta cheese, egg, 1/4 cup of Parmesan, and dried basil until well combined. Set this mixture aside.
- In a separate large bowl or pitcher, whisk together both jars of pasta sauce and the beef broth until smooth. This is your cooking liquid.
- Pour about 1 cup of the sauce mixture into the bottom of your 6-quart slow cooker, spreading it into a thin, even layer.
- Arrange half of the frozen ravioli in a single layer over the sauce. Dollop half of the ricotta mixture in small spoonfuls over the ravioli, then sprinkle with 1 cup of the mozzarella cheese.
- Carefully pour half of the remaining sauce over the cheese layer. Repeat the layers one more time: remaining ravioli, remaining ricotta, remaining sauce, and finally the last cup of mozzarella.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. You’ll know it’s done when the cheese on top is melted and bubbly and the edges are gently browned. The ravioli will be tender and cooked through. Let it sit, uncovered, for 10-15 minutes before serving—it helps it set up beautifully.
Crockpot Cooking Tips
A few little nudges to ensure your dinner is perfect every time.
- Use frozen ravioli straight from the freezer. No need to thaw—it’ll cook perfectly in the sauce.
- For the prettiest layers, try to keep the ravioli in a single, even layer at the bottom. But don’t stress if they overlap a little. It will still taste amazing.
- If you’re in a hurry, the HIGH setting works great! Just keep an eye on it after 2 hours, as cook times can vary slightly between slow cooker models.
- That 10-15 minute rest after cooking is not just a suggestion. It’s the secret to serving neat slices instead of a deliciously cheesy puddle (though both are tasty!).
- Feel free to peek! Lifting the lid briefly to check for doneness won’t ruin your Lazy Lasagna, I promise.
Variations & Substitutions
Make this recipe work for you and your family. It’s wonderfully adaptable.
- For a meaty version, brown 1 pound of ground beef or Italian sausage, drain it, and stir it into the sauce mixture before layering.
- Love veggies? Stir a 10-oz package of thawed frozen spinach (squeezed very dry) into the ricotta mixture. You could also add a layer of sautéed mushrooms or zucchini slices.
- Swap the cheeses! Try using a blend of Italian cheeses or substitute cottage cheese for the ricotta if that’s what you have on hand.
- If you’re using fresh or refrigerated ravioli, reduce the cook time by about 1 hour on LOW or 30 minutes on HIGH, as they cook much faster.
- For a gluten-free ravioli lasagna, simply use your favorite brand of gluten-free frozen cheese ravioli.
Serving Ideas & Pairings
This hearty ravioli bake is a meal in itself, but I love to round it out with a simple, fresh side. A crisp green salad with a tangy vinaigrette is the perfect counterpoint to the rich, cheesy pasta. A side of garlic bread is never a wrong answer for sopping up any extra sauce. And for a lighter touch, some steamed green beans or roasted broccoli are wonderful. Really, anything that makes you happy works here.
Storage & Reheating
Leftovers are a gift to your future, tired self. Let the ravioli lasagna cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, I find the microwave works best for single servings—just cover it and heat in 60-second intervals until warmed through. For larger portions, reheat it in a covered baking dish in a 350°F oven for about 20-25 minutes, or until hot and bubbly. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Let’s answer a few common questions about this ravioli bake.
- Can I use a different type of ravioli? Absolutely! Meat-filled or spinach and cheese ravioli would both be delicious twists on this easy cheese ravioli recipe.
- Do I have to add the egg to the ricotta? The egg helps stabilize the ricotta so it doesn’t completely melt away into the sauce. You can skip it, but the layers might be a bit saucier (which isn’t necessarily a bad thing!).
- Why do I need to add broth to the sauce? The broth thins the jarred sauce just enough so it doesn’t reduce too much or burn during the long, slow cook. It keeps everything wonderfully moist.
- Can I make this baked ravioli recipe in the oven? You can! Assemble the layers in a 9×13 baking dish, cover tightly with foil, and bake at 375°F for about 45 minutes. Uncover and bake for 10-15 more minutes until the cheese is golden.
- What other easy ravioli dinner ideas do you have? This crockpot method is my favorite, but you can also sauté cooked ravioli with butter, garlic, and spinach for a 10-minute skillet meal.