Crockpot Ravioli Lasagna
Cheesy, flavorful, and hands-off comfort food. Frozen ravioli transforms in the slow cooker into a bubbling, tender, and delicious lasagna without the fuss of layering noodles.
Equipment
- 6-quart slow cooker; spatula for serving.
Ingredients
- 1 package about 25 oz frozen cheese or meat ravioli
- 2 cups marinara sauce store-bought or homemade
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Optional: fresh basil or parsley for garnish
Instructions
- Lightly grease a 6-quart slow cooker with nonstick spray or a thin layer of oil.
- Place a single layer of frozen ravioli at the bottom of the crockpot.
- Spoon a layer of marinara sauce over the ravioli. Drop small dollops of ricotta, sprinkle mozzarella and Parmesan, and season with Italian seasoning and garlic powder.
- Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Cover and cook on low for 3–4 hours until ravioli are tender and cheese is melted and bubbly.
- Let sit for 10 minutes before serving. Garnish with fresh basil or parsley. Serve warm.
Notes
• Use frozen ravioli—do not thaw.
• Layer cheese between ravioli for even creaminess.
• Let lasagna rest 10 minutes before serving.
• Avoid lifting the lid frequently to maintain cooking temperature.
• Layer cheese between ravioli for even creaminess.
• Let lasagna rest 10 minutes before serving.
• Avoid lifting the lid frequently to maintain cooking temperature.