Crockpot Ravioli Lasagna (Print Version)
Cheese-filled ravioli layered with rich marinara and slow-cooked for a comforting Italian dish.
# Components:
→ Pasta
01 - 2 packages (25 ounces each) frozen cheese ravioli
→ Sauce
02 - 4 cups marinara sauce
→ Dairy
03 - 2 cups ricotta cheese
04 - 2 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese
→ Herbs & Spices
06 - 1 teaspoon dried Italian seasoning
07 - 1/2 teaspoon garlic powder
08 - Salt and pepper to taste
# Preparation Steps:
01 - In a large mixing bowl, combine ricotta cheese, dried Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are fully blended.
02 - Spread a thin, even layer of marinara sauce across the bottom of the crockpot.
03 - Arrange half of the frozen cheese ravioli over the sauce. Spoon half of the ricotta mixture over the ravioli and gently spread. Sprinkle one third of the shredded mozzarella evenly on top.
04 - Repeat with the rest of the ravioli and the ricotta blend. Pour the remaining marinara sauce evenly over the top, then finish with the remaining mozzarella and all of the grated Parmesan cheese.
05 - Cover the crockpot with its lid and cook on low heat for 4 hours, until the cheese is fully melted and bubbling.
# Expert Advice:
01 -
- Quick to assemble with only five main ingredients
- Zero need to boil noodles or fuss with layering uncooked pasta
- Cheesy and saucy bite in every serving
- Easily feeds a hungry crowd or makes plenty for leftovers
02 -
- Hearty vegetarian comfort food that pleases everyone
- Crockpot does all the work for you while the kitchen stays tidy
- Makes delicious leftovers and reheats well
- Packed with filling protein thanks to all the cheese
03 -
- Do not thaw the ravioli first as frozen keeps the layers separate and prevents sogginess
- Let your cooked lasagna cool slightly so the cheese firms up and you get beautiful slices every time
- Freshly grating Parmesan makes all the difference for a nutty golden finish on top