This is a sponsored post for Prego®. The recipe and all opinions are 100% my own.
When the school year starts and everyone’s schedules fill up, weeknight dinners need to be simple, reliable, and delicious. That’s why I keep my pantry stocked with convenient staples like Prego® Traditional Pasta Sauce and my trusty crockpot. This Crockpot Shortcut Ravioli Lasagna is an easy slow cooker lasagna recipe that comes together in minutes and tastes like homemade comfort food.
I love traditional lasagna, but it can be time-consuming. This shortcut version uses frozen ravioli and jarred sauce to save time without sacrificing flavor. I start by pouring a cup of Prego Traditional Pasta Sauce into the bottom of a 6-quart crockpot and spreading it evenly. The rich, full flavor of the sauce helps give the dish a homemade taste with much less effort.
Layering is simple: start with a layer of beef ravioli, then add a portion of spinach, a sprinkle of shredded mozzarella, and another cup of sauce. Alternate with a layer of cheese-filled ravioli topped the same way. I typically build three layers or until my ingredients are used up. Finish with a generous layer of shredded mozzarella on top. Cover and cook on low for 4–6 hours.
When the crockpot lid comes off, the aroma is irresistible and the layers have melded into a warm, cheesy casserole ideal for busy weeknights. The combination of meat and cheese ravioli with spinach makes this dish satisfying and crowd-pleasing, and the jarred sauce contributes a robust, homemade-style flavor.
This is one of those dinners where nobody will guess it came from the crockpot — a real winner on nights when time is limited.
Crockpot Shortcut Ravioli Lasagna
Print Recipe
Ingredients
- 2 Jars Prego Traditional Pasta Sauce
- 1 24 oz Package Frozen Cheese Ravioli
- 1 24 oz Package Frozen Beef Ravioli
- 2 cup spinach optional
- 2 cups shredded mozzarella cheese
Instructions
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In a large 6 qt crockpot place 1 cup of Prego sauce and spread it evenly over the bottom.
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Place a single layer of beef ravioli, top with 1/2 of the spinach, 1/2 cup of cheese, and 1 cup of sauce.
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Place a single layer of cheese ravioli and again top with spinach, cheese and sauce. Continue with 1 more layer if you have enough ingredients left finishing with a layer of cheese.
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Cover and cook on low for 4- 6 hours.
Tips and variations: For added protein, brown some ground beef or Italian sausage and layer it with the ravioli. If you prefer vegetables, sauté mushrooms or bell peppers briefly and add them between layers. Use frozen spinach or fresh baby spinach — both work well; if using frozen, squeeze out excess moisture first. To get a slightly crispier top, you can transfer the finished casserole to a baking dish and broil for a few minutes, watching carefully so the cheese doesn’t burn.
Storage and reheating: Leftovers keep well in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm the entire dish in a 350°F oven until heated through. This recipe also freezes well — portion into airtight containers for easy future meals.
Why this works: Using frozen ravioli and a quality jarred sauce like Prego Traditional Pasta Sauce saves time while delivering deep, familiar flavors. The slow, gentle heat of the crockpot allows the fillings to cook through while the sauce and cheese meld into a comforting lasagna-style casserole.