Ravioli Lasagna Slow Cooker Casserole
Layers of cheese-filled ravioli, marinara sauce, and melted mozzarella cooked slowly to create an easy, kid-approved lasagna-style dinner. This italian-inspired slow cooker ready in about 255 minutes pairs pound cheese ravioli (fresh or frozen), marinara sauce, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon olive oil
- 2 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Spread 1 cup marinara sauce evenly on the bottom of the slow cooker. Layer 1/3 of the 1 pound cheese ravioli over the sauce.
- Step 3: Spoon 1 cup marinara sauce over the ravioli layer, then sprinkle with 2/3 cup shredded mozzarella, 2 tablespoons grated parmesan, 1/3 of chopped fresh basil, 1/6 teaspoon salt, and a pinch of black pepper.
- Step 4: Repeat layering twice more ending with a top layer of ravioli covered with remaining sauce and cheeses.
- Step 5: Cover and cook on low for 3-4 hours until the ravioli is tender and the cheese is melted and bubbly.
- Step 6: Let the casserole rest for 10 minutes before serving to let it set. Garnish with remaining basil for freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ravioli Lasagna Slow Cooker Casserole take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ravioli Lasagna Slow Cooker Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep marinara sauce from drying out.
Can I substitute ingredients in Ravioli Lasagna Slow Cooker Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ravioli Lasagna Slow Cooker Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ravioli Lasagna Slow Cooker Casserole?
Italian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
