Here’s a delicious, super-easy Slow Cooker Ravioli Lasagna recipe—perfect for a hands-off, cheesy, hearty meal:
Ingredients (Serves 6–8)
- 1 package (about 900 g / 32 oz) refrigerated or frozen cheese ravioli
- 2 cups marinara or pasta sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh basil or parsley for garnish
Instructions
- Prepare the slow cooker:
Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little olive oil. - Layer ingredients:
- Spread a thin layer of marinara sauce on the bottom.
- Add a single layer of ravioli (fresh or frozen).
- Dollop some ricotta over the ravioli and sprinkle with mozzarella, Parmesan, and a pinch of Italian seasoning.
- Repeat layers until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmesan.
- Cook:
Cover and cook on low for 2–3 hours (or on high for 1–1.5 hours) until the ravioli are tender and cheese is melted and bubbly. - Rest and serve:
Let it sit for 10–15 minutes before cutting. Garnish with fresh basil or parsley and serve.
💡 Tips:
- No need to thaw frozen ravioli; it cooks perfectly in the sauce.
- Add cooked vegetables like spinach, zucchini, or mushrooms for extra flavor.
- For a meaty version, layer in cooked ground beef, sausage, or shredded chicken.
If you want, I can give a one-step variation with no layering—just dump everything in the slow cooker, stir, and it bakes into a creamy, “dump-and-go” lasagna-style dish. It’s even faster. Do you want me to share that version?
