Ohhh yes—Slow Cooker Ravioli Lasagna 😍 Comfort food made effortless. Layers of cheese, sauce, and ravioli—cooked low and slow for tender, melty perfection. Here’s a full recipe:
Slow Cooker Ravioli Lasagna
Ingredients (serves 6–8)
- 1 (25 oz) package refrigerated or frozen cheese ravioli
- 2 cups marinara sauce (or homemade)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Optional: fresh basil for garnish
Instructions
1. Prepare the slow cooker
- Lightly spray the slow cooker with cooking spray or brush with olive oil.
2. Layer the lasagna
- Spread a thin layer of marinara sauce on the bottom.
- Add a single layer of ravioli (frozen works fine).
- Dollop some ricotta cheese over the ravioli and sprinkle with mozzarella.
- Drizzle some more sauce over the layer.
- Repeat layers until ingredients are used, finishing with sauce and a generous sprinkle of mozzarella and Parmesan on top.
3. Cook
- Cover and cook on low 4–5 hours or high 2–3 hours, until ravioli is tender and cheese is melted.
- Avoid lifting the lid too often—it releases heat.
4. Serve
- Let sit 5–10 minutes before serving to firm up.
- Garnish with fresh basil if desired.
Tips
- Cheese blending: Mix ricotta with ½ tsp Italian seasoning and a pinch of salt for more flavor.
- Avoid watery sauce: If using store-bought, simmer slightly to thicken before layering.
- Extra protein: Add cooked sausage or ground beef between layers.
- Vegetable boost: Add spinach, mushrooms, or zucchini between layers.
This is hands-off comfort food that tastes like it came straight from an Italian kitchen!
I can also give a creamy Alfredo-style slow cooker version that’s ultra-rich and decadent if you want.
Do you want me to give that version too?
