Crockpot Ravioli Lasagna: Easy!
This Crockpot Ravioli Lasagna recipe delivers all the comforting flavors of classic lasagna with a fraction of the effort. It's an easy, hands-off, and customizable dish that's perfect for a weeknight dinner or a crowd-pleasing meal.
Equipment
- Crockpot (slow cooker)
- Medium bowl
- Spoon
- Measuring cups
- Measuring spoons
- Ladle or large spoon
Ingredients
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 3 cups shredded mozzarella cheese
Instructions
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
- Spread a thin layer of marinara sauce on the bottom of your crockpot.
- Arrange a layer of frozen ravioli over the sauce. You can slightly overlap them if needed. Do not thaw the ravioli.
- Spread half of the ricotta cheese mixture over the ravioli.
- Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
- Spoon half of the remaining marinara sauce over the mozzarella cheese.
- Repeat layers: ravioli, remaining ricotta mixture, 1 cup mozzarella cheese, and remaining marinara sauce.
- Top with the remaining 1 cup of mozzarella cheese.
- Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Check for doneness after the minimum cooking time.
- The lasagna is ready when the ravioli are tender and the cheese is melted and bubbly.
- Let the lasagna sit for 10-15 minutes before serving.
Notes
For a meat lover's version, use meat-filled ravioli and add cooked ground beef or Italian sausage to the sauce. To add vegetables, mix chopped spinach, zucchini, or mushrooms into the ricotta mixture. For a spicy kick, add a pinch of red pepper flakes to the sauce. Letting the lasagna rest before serving allows the cheese to set up and the flavors to meld together. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.