Description
This Crockpot Ravioli Lasagna is a simple, satisfying twist on traditional lasagna, made with layers of cheesy ravioli, savory tomato sauce, and gooey melted cheese. It’s an effortless dish that cooks to perfection in the slow cooker, ideal for busy weeknights or when you want a comforting meal without much effort.
Ingredients
Scale
Sauce:
- 15 oz (425 g) can tomato sauce
- 15 oz (425 g) can diced tomatoes, undrained
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Layers:
- 1 lb (450 g) frozen ravioli (cheese or meat)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional Garnish:
- Fresh basil or parsley
Instructions
- Prepare Sauce: In the slow cooker, mix together tomato sauce, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Layer Ravioli: Place half of the frozen ravioli over the sauce. Sprinkle half of the mozzarella and Parmesan cheeses on top. Repeat with the remaining ravioli and cheeses.
- Cook: Cover and cook on low for 2 to 3 hours until the ravioli is tender and the cheese is melted and bubbly. Adjust heat if needed.
- Serve: Let the lasagna stand for 5 minutes before serving to set.
Notes
- Experiment with different ravioli flavors such as spinach and ricotta or four-cheese.
- Add cooked ground beef, Italian sausage, or meatballs between layers for extra flavor.
- For a creamier texture, mix in some heavy cream or ricotta cheese.
- Garnish with fresh herbs or red pepper flakes for added taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 380
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 30 mg
