Here’s a simple and comforting Slow Cooker Ravioli Lasagna—a hands-off way to make lasagna without boiling noodles! 🍝🧀
Ingredients
- 1 package (25–30 oz) frozen cheese or meat ravioli
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 ½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Optional: 1 cup spinach or other vegetables
Instructions
1. Prepare the Slow Cooker
- Lightly spray the slow cooker with non-stick cooking spray.
2. Layer the Ingredients
- Spread ½ cup marinara sauce on the bottom of the slow cooker.
- Add half the frozen ravioli in a single layer.
- Spoon half the ricotta over the ravioli and sprinkle ½ cup mozzarella.
- Pour ½ cup sauce and sprinkle ¼ cup Parmesan.
- Repeat layers with remaining ravioli, ricotta, mozzarella, Parmesan, and sauce.
- Sprinkle Italian seasoning on top.
3. Cook
- Cover and cook on low for 3–4 hours or until ravioli are tender.
- Do not stir during cooking.
4. Serve
- Let lasagna rest 5–10 minutes before serving to help it set.
- Optional: Garnish with fresh basil or extra Parmesan.
Tips
- Vegetables: Add spinach, zucchini, or mushrooms between layers for extra flavor.
- Meat variation: Use cooked ground beef, sausage, or chicken between layers.
- Cheese: For extra gooeyness, sprinkle additional mozzarella just before serving.
I can also provide a one-pot variation with no layering, where everything is stirred together and slow-cooked for 2–3 hours—super easy for weeknights.
Do you want me to give that version?
