Crockpot Ravioli Lasagna
Ingredients (Serves 6–8)
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1 lb (450 g) frozen cheese or meat ravioli
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2 cups marinara or spaghetti sauce
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1 cup ricotta cheese
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2 cups shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 tsp dried Italian herbs (basil, oregano, thyme)
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Optional: 1 cup cooked spinach or sautéed vegetables for added layers
Instructions
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Prepare the crockpot
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Lightly grease the bottom of a 6-quart crockpot with cooking spray or a little olive oil.
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Layer the lasagna
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Spread a thin layer of sauce on the bottom of the crockpot.
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Add a layer of frozen ravioli.
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Dollop and spread some ricotta over the ravioli.
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Sprinkle with mozzarella, Parmesan, and a pinch of Italian herbs.
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Repeat layers until all ingredients are used, finishing with a top layer of sauce and mozzarella.
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Cook
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Cover and cook on low for 4–5 hours or high for 2–3 hours, until ravioli are cooked through and cheese is melted.
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Avoid lifting the lid frequently—it slows cooking.
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Serve
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Let sit 10–15 minutes before serving to help set layers.
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Garnish with fresh basil or parsley if desired.
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Tips
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No-boil convenience: Using frozen ravioli makes this quicker and avoids pre-cooking pasta.
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Add protein: Layer in cooked sausage, ground beef, or shredded chicken if desired.
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Veggie boost: Spinach, zucchini, or mushrooms make it extra hearty.
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Cheese variation: Try part mozzarella, part provolone, or a sprinkle of feta for tang.
If you want, I can also create a vegan version using plant-based cheese and tofu ricotta that works perfectly in the crockpot. Do you want me to do that?