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Slow-Cooker Ravioli Lasagna

A comforting, layered Italian dish combining tender ravioli with rich marinara, melted mozzarella, and creamy ricotta, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen ravioli (cheese or spinach) Choose your favorite for varying flavor profiles.
  • 2 cups marinara sauce Rich and flavorful, this sauce acts as the lifeblood of the dish.
  • 2 cups shredded mozzarella cheese Provides that classic cheesy pull.
  • 1 cup ricotta cheese Adds a luxurious dimension to the layers.
  • 1/2 cup grated Parmesan cheese Brings a sharp, nutty flavor.
  • 1 teaspoon Italian seasoning A blend of herbs that whispers 'Italy' in every bite.
  • to taste salt and pepper Essential for flavor enhancement.

Method
 

Preparation
  1. In your slow cooker, start by laying half of the frozen ravioli evenly across the bottom.
  2. Pour half of the marinara sauce over the ravioli, ensuring it covers them well.
  3. Add half of the shredded mozzarella cheese on top of the marinara sauce.
  4. Gently spread half of the ricotta cheese over the mozzarella layer.
  5. Sprinkle Italian seasoning, along with salt and pepper to taste over the layer.
  6. Repeat the layering process with the remaining ravioli, marinara sauce, mozzarella cheese, ricotta, Italian seasoning, salt, and pepper.
  7. Finish by sprinkling the top with grated Parmesan cheese.
  8. Cover and cook on low for 4-6 hours, or until everything is heated through and the cheese is melted, bubbling, and golden.
  9. Once ready, serve the dish warm.

Notes

To elevate your lasagna, try adding a splash of vegetable broth to the marinara or a pinch of red pepper flakes for extra heat. Layer in fresh spinach or zucchini for added nutrition. Adjust cooking times based on your slow cooker's performance. If the dish is too saucy, remove the lid for the last 30 minutes of cooking to reduce excess liquid.