Here’s a simple and delicious Crockpot Ravioli Lasagna recipe—perfect for a hands-off, comforting meal 🍝🧀
🥘 Crockpot Ravioli Lasagna
Ingredients
- 1 package (20–25 oz) frozen or fresh ravioli (cheese or meat-filled)
- 2 cups marinara or pasta sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: Italian seasoning, fresh basil, or red pepper flakes
Instructions
- Spray crockpot
- Lightly grease the inside of a 4–6 quart slow cooker with nonstick spray.
- Layer ingredients
- Spread ½ cup sauce on the bottom.
- Add a layer of ravioli (single layer if possible).
- Top with ½ of the mozzarella and Parmesan.
- Repeat layers until ingredients are used, ending with sauce and cheese on top.
- Cook
- Cover and cook on low for 2–3 hours or until ravioli is tender.
- Avoid lifting the lid too much to prevent heat loss.
- Serve
- Let sit 5–10 minutes before serving to thicken slightly.
- Garnish with fresh basil or a sprinkle of Parmesan if desired.
✅ Tips
- Use frozen ravioli straight from the package—no need to thaw.
- For a richer flavor, mix ricotta cheese into one of the layers.
- To avoid overcooking, check after 2 hours; crockpot temperatures vary.
If you want, I can also make a “3-ingredient Crockpot Ravioli Lasagna” version that’s super quick for busy nights—just ravioli, sauce, and cheese.
Do you want me to do that?
