Oh yes! Slow cooker ravioli lasagna is one of those lazy-but-delicious dinners—super easy because you skip making noodles from scratch, and the slow cooker does all the work. Here’s a full recipe:
Slow Cooker Ravioli Lasagna
Ingredients (6–8 servings)
- 1 lb (450 g) frozen cheese or meat ravioli
- 2 cups (480 ml) marinara sauce (or any tomato pasta sauce)
- 1 cup (240 ml) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
- 1/2 tsp garlic powder (optional)
- Salt and pepper, to taste
- Fresh basil, chopped (optional, for garnish)
Instructions
- Prepare the slow cooker
- Spray the inside of a 6-quart slow cooker with nonstick spray or lightly oil it.
- Layer the ingredients
- Spread 1/2 cup of marinara sauce on the bottom.
- Place a layer of frozen ravioli over the sauce (no need to thaw).
- Dollop half of the ricotta over the ravioli, then sprinkle 1/3 of the mozzarella.
- Add another layer of sauce.
- Repeat with remaining ravioli, ricotta, and mozzarella.
- Finish with the remaining sauce, mozzarella, and Parmesan on top.
- Sprinkle Italian herbs, garlic powder, salt, and pepper over the top.
- Cook
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until ravioli are tender and cheese is melted.
- Check occasionally—if the top starts browning too much, cover with foil.
- Serve
- Garnish with fresh basil if you like.
- Spoon directly from the slow cooker; it’s cheesy, saucy, and comforting!
💡 Tips:
- You can swap frozen ravioli with fresh ones if you prefer, but cooking time may be shorter.
- Add cooked sausage, ground beef, or vegetables like spinach or mushrooms for a heartier dish.
- For a creamier version, mix a little cream or béchamel into the ricotta layer.
If you want, I can also give a super-fast 2-hour version with less layering, perfect for a weeknight dinner. It’s almost as good but way quicker. Do you want me to share that version too?
