Yes! Slow Cooker Ravioli Lasagna is a super easy, hearty, and cheesy meal—you layer ravioli, sauce, and cheese right in the slow cooker, and it practically cooks itself. Here’s a clear recipe:
Slow Cooker Ravioli Lasagna
Serves: 4–6
Ingredients:
- 1 (25 oz / 700 g) package refrigerated or frozen cheese ravioli
- 3 cups marinara or pasta sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for extra creaminess)
- 1 tsp Italian seasoning
- Optional: cooked sausage or ground beef for a meaty version
- Fresh basil or parsley for garnish
Instructions:
- Prepare the slow cooker:
- Lightly spray the inside of a 6-quart slow cooker with cooking spray.
- Layer the ingredients:
- Spread a thin layer of sauce on the bottom.
- Add a layer of ravioli (frozen works fine).
- Spoon dollops of ricotta over ravioli (if using).
- Sprinkle mozzarella and a little Parmesan.
- Add a layer of sauce and repeat until all ingredients are used, ending with sauce and cheese on top.
- Cook:
- Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- The ravioli should be tender and fully cooked.
- Serve:
- Sprinkle with fresh basil or parsley before serving.
- Serve with garlic bread or a side salad.
💡 Tips:
- Do not stir while cooking—layers are key for structure.
- If using frozen ravioli, you can increase cooking time by 30 minutes.
- For extra flavor, mix Italian seasoning into ricotta or sprinkle between layers.
If you want, I can also give a meat-lover version with sausage, pepperoni, and extra cheese that makes it more like a lasagna-stuffed ravioli casserole.
Do you want me to do that?
