Crockpot Lasagna with Ravioli
A comforting crockpot lasagna made with layers of ravioli, cheese, and marinara sauce, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 18 oz Frozen Ravioli Use cheese, meat, or veggie-filled options
- 24 oz Marinara Sauce Good-quality sauce recommended
- 15 oz Ricotta Cheese Can substitute with cottage cheese for a lighter option
- 2 cups Mozzarella Cheese For a gooey melting top; mix with provolone for added flavor
- 1 cup Parmesan Cheese Adds sharp, salty flavor
- 2 cups Spinach Can use fresh or frozen
Seasoning and Extras
- 2 tsp Italian Seasoning For authentic Italian flavor
- 1 tbsp Olive Oil For sautéing veggies if desired
- 2 cloves Garlic Fresh or powdered for aroma
Instructions
Preparation
- Spread a thin layer of marinara sauce at the bottom of your crockpot to prevent sticking.
- Place half of the frozen ravioli over the sauce, creating an even layer.
- Dollop half of the ricotta on top of the ravioli, then sprinkle a generous amount of mozzarella and Parmesan cheese.
- Layer in half of the fresh or thawed spinach, followed by a sprinkle of Italian seasoning.
- Repeat the layers with the remaining ingredients, finishing with a final layer of marinara sauce and a topping of mozzarella.
Cooking
- Cover the crockpot and set it to cook for 4 hours on high or 6 hours on low.
- Once bubbly and golden on top, scoop out servings and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Wrap individual servings in plastic wrap and freeze for up to 3 months. Reheat in the oven or microwave.