Ah, Crockpot Ravioli Lasagna—basically all the comfort of lasagna but way simpler because the slow cooker does the work. Here’s a complete recipe for it:
Ingredients (serves 6–8)
- 1 (25–28 oz) jar marinara or pasta sauce
- 1 (24 oz) frozen cheese ravioli (or meat ravioli if preferred)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Optional: fresh basil or parsley for garnish
Instructions
1. Prepare the sauce
- In a bowl, mix the marinara sauce with garlic powder and Italian seasoning. This gives extra flavor.
2. Layer the lasagna in the Crockpot
- Spread a thin layer of sauce on the bottom of the Crockpot.
- Add a single layer of ravioli (frozen is fine).
- Spoon some ricotta cheese over the ravioli.
- Sprinkle with mozzarella and Parmesan.
- Repeat layers until all ingredients are used, finishing with sauce and a layer of mozzarella and Parmesan on top.
3. Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- The ravioli should be tender and the cheese melted.
4. Serve
- Let it sit for 5–10 minutes before serving so it firms up a bit.
- Garnish with fresh basil or parsley.
Tips for Success
- No stirring! Let the layers stay intact for a “lasagna effect.”
- Check liquid: If your sauce is very thick, add 1/4 cup water or broth to prevent sticking.
- Cheese variation: You can mix ricotta with an egg for a firmer texture, similar to baked lasagna.
If you want, I can also give a “meat-lover’s” version with ground beef, sausage, and extra veggies that turns this into a fully loaded Crockpot lasagna feast.
Do you want me to do that?
