Ah, Slow Cooker Ravioli Lasagna 🍝—basically all the comfort of lasagna but super easy because you use ravioli instead of making noodles from scratch. It’s cheesy, saucy, and perfect for hands-off cooking.
Slow Cooker Ravioli Lasagna
Ingredients (Serves 4–6)
- 1 lb frozen cheese or meat ravioli
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh basil, spinach, or cooked sausage
Instructions
- Layer in slow cooker
- Spread a thin layer of marinara on the bottom.
- Add a layer of frozen ravioli (no need to thaw).
- Dollop ricotta over ravioli and sprinkle with mozzarella and Parmesan.
- Add a little Italian seasoning.
- Repeat layers until all ingredients are used, finishing with a top layer of sauce and cheese.
- Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Make sure the ravioli is fully cooked (soft and tender).
- Serve
- Garnish with fresh basil or parsley.
- Serve straight from the slow cooker—so cheesy and comforting!
Tips
- For extra flavor, sauté onions, garlic, or sausage first and layer them in.
- Use a slow cooker liner for easy cleanup.
- Don’t lift the lid too often—the slow cooker traps heat and cooks the ravioli.
- For a slightly crisp top, you can broil the finished dish for 2–3 minutes after cooking.
If you want, I can give you a version with meat sauce, spinach, and 4 kinds of cheese that tastes like restaurant lasagna but is totally slow-cooker friendly.
Do you want me to do that?
