Slow Cooker Lasagna with Ravioli
A comforting and delicious slow cooker lasagna made with layers of ravioli, marinara sauce, and cheese, perfect for family gatherings and cozy nights.
Ingredients
Main Ingredients
- 12 oz Fresh or Frozen Ravioli Choose cheese, spinach, or meat.
- 4 cups Marinara Sauce Homemade or store-bought, opt for one with herbs.
- 15 oz Ricotta Cheese Can substitute with cottage cheese.
- 2 cups Mozzarella Cheese, shredded For a gooey texture.
- ½ cup Parmesan Cheese, grated Adds nutty complexity.
- 1 tbsp Italian Seasoning Use fresh herbs if preferred.
- 2 cups Spinach (optional) Fresh or frozen.
- 1 spray Cooking Spray For greasing the slow cooker.
Instructions
Preparation
- Generously spray the inside of your slow cooker with cooking spray.
- Start with a layer of marinara sauce at the bottom (about 1 cup).
- Place a layer of ravioli over the sauce, spreading them evenly.
- Spoon dollops of ricotta cheese over the ravioli and sprinkle with Italian seasoning.
- Layer mozzarella cheese and pour another cup of marinara sauce over everything.
- Continue layering ravioli, ricotta, mozzarella, and sauce until ingredients are used up.
- Finish with a layer of mozzarella and Parmesan cheese on top.
Cooking
- Cover and set the slow cooker to high for 4 hours or low for 6 to 8 hours.
- Once cooked, let it sit for about 15 minutes before serving.
Serving Suggestions
- Serve with a fresh green salad and garlic bread to soak up the sauce.
Notes
Feel free to add vegetables, use spicy sausage for a meaty version, or lighten it with low-fat cheese or Greek yogurt. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.