Crockpot Ravioli Lasagna
A convenient and delicious spin on traditional lasagna using frozen ravioli and a slow cooker for a comforting family meal.
Ingredients
For the cheese mixture
- 1/2 cup grated Parmesan cheese For rich flavor
- 1 large egg To bind the cheese mixture
- 1 teaspoon Italian seasoning For added flavor
For the lasagna layers
- 3 cups shredded mozzarella cheese To create gooey layers
- 3-4 cups marinara sauce For flavorful layers
- 24 ounces frozen ravioli Choose cheese or meat-filled
Instructions
Preparation
- In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. Add Italian seasoning, salt, and pepper to taste. Mix until smooth.
- Spread a thin layer of marinara sauce on the bottom of the crockpot.
Layering
- Arrange a layer of frozen ravioli over the sauce.
- Spoon half of the ricotta mixture evenly over the ravioli.
- Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
- Spoon half of the remaining marinara sauce over the mozzarella.
- Repeat the layering process with another layer of ravioli, the remaining ricotta mixture, another cup of mozzarella, and finish with the rest of the marinara sauce.
- Top with the remaining cup of mozzarella cheese.
Cooking
- Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, checking for doneness after the minimum time.
- Let the lasagna sit for about 10 to 15 minutes before serving.
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Notes
For best results, use frozen ravioli. Feel free to experiment with different marinara sauces or cheese blends.