🍝 Slow Cooker Ravioli Lasagna
A simple, hearty lasagna made with cheese ravioli — no boiling noodles required! Perfect for a comforting weeknight dinner.
🛒 Ingredients (Serves 6–8)
- 1 (25 oz) package frozen cheese ravioli
- 2 cups marinara or spaghetti sauce
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- Optional: cooked sausage, ground beef, or vegetables
🔥 Instructions
1️⃣ Prep slow cooker
- Spray the crockpot with non-stick cooking spray.
2️⃣ Layer ingredients
- Spread ½ cup sauce on the bottom of the slow cooker.
- Add a layer of frozen ravioli.
- Spoon half of the ricotta over ravioli, sprinkle with ⅔ cup mozzarella, and a little Parmesan.
- Repeat layers: sauce → ravioli → ricotta → mozzarella → Parmesan.
- Top with remaining sauce and mozzarella.
3️⃣ Cook
- Cover and cook on LOW for 3–4 hours or until ravioli are tender.
- Avoid lifting the lid too often.
4️⃣ Serve
- Let sit 10 minutes before serving for easier slicing.
- Garnish with fresh basil or parsley if desired.
🌿 Tips & Variations
- Add cooked ground beef, sausage, or sautéed mushrooms between layers for a meaty version.
- Use spinach or zucchini slices for added veggies.
- Swap marinara for Alfredo sauce for a creamy variation.
- Sprinkle extra cheese on top and broil 2–3 minutes for a golden crust.
I can also give you:
- Slow cooker meat lasagna with noodles
- Vegetarian ravioli lasagna
- Cheesy Alfredo ravioli lasagna
Which version would you like? 🍝
