Crockpot Ravioli Lasagna

Ah, Crockpot Ravioli Lasagna—basically all the comfort of traditional lasagna but dumped into a slow cooker for an easy, hands-off meal.

Here’s a simple way to make it:

Ingredients (Serves 6–8)

• 1 package (about 25 oz / 700 g) frozen cheese ravioli

• 2 cups marinara or pasta sauce

• 1 cup ricotta cheese

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Optional: cooked sausage, ground beef, or spinach for extra layers

• Italian seasoning, salt, pepper to taste

Instructions

1. Grease the crockpot – Spray lightly with nonstick cooking spray or brush with olive oil.

2. Layering

   • Spoon a little marinara on the bottom.

   • Add a layer of ravioli (frozen is fine).

   • Dollop ricotta over the ravioli and spread slightly.

   • Sprinkle mozzarella and Parmesan.

   • Repeat layers until all ingredients are used, finishing with sauce and cheese on top.

3. Season – Sprinkle Italian seasoning, salt, and pepper over the top.

4. Cook – Cover and cook on low 3–4 hours or high 1.5–2 hours until ravioli is tender and cheese is melted.

5. Serve – Let sit 5–10 minutes before scooping to set slightly.

Tips for Success

• Avoid over-layering – Too thick a layer of ravioli can make it sticky; 2–3 layers work best.

• Add veggies – Spinach, zucchini, or mushrooms can be layered in for nutrition.

• Check liquid – If the sauce is thick, add ¼ cup water or broth to prevent sticking.

• Leftovers – This reheats beautifully; the flavors meld even more the next day.