Here’s a slow cooker ravioli lasagna recipe that’s easy, comforting, and perfect for busy days. It layers ravioli just like lasagna, but you don’t need to boil noodles!
Ingredients (serves 4–6)
- 1 (25 oz) package frozen cheese or spinach ravioli
- 2 cups marinara or spaghetti sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the slow cooker:
- Spray the slow cooker insert with non-stick cooking spray or a little olive oil.
- Layer the lasagna:
- Spread a thin layer of marinara sauce on the bottom of the slow cooker.
- Add a layer of frozen ravioli (no need to thaw).
- Spoon dollops of ricotta cheese over the ravioli.
- Sprinkle some mozzarella and Parmesan cheese, and season lightly with Italian seasoning and garlic powder.
- Repeat layers until all ingredients are used, ending with a layer of sauce and a generous topping of mozzarella and Parmesan.
- Cook:
- Cover and cook on low for 3–4 hours or until ravioli are tender and the cheese is melted.
- Avoid lifting the lid too often, or cooking time may increase.
- Serve:
- Let it sit 5–10 minutes before scooping.
- Garnish with fresh basil or parsley if desired.
Tips:
- You can add cooked sausage, ground beef, or sautéed veggies for extra flavor.
- For a slightly thicker sauce, stir in 1/4 cup of heavy cream with the marinara.
If you want, I can also give you a version with meat and a creamy tomato sauce that makes it taste like a restaurant-style baked lasagna.
Do you want me to give that version too?
