Here’s a super easy Crockpot Ravioli Lasagna recipe—layers of cheesy goodness with minimal effort:
🍝 Crockpot Ravioli Lasagna
🧾 Ingredients
- 500g frozen cheese ravioli (no-boil works best)
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 garlic clove, minced (optional)
- Fresh basil or parsley for garnish
👩🍳 Instructions
1. Prepare the crockpot
- Lightly grease a 6–7 quart crockpot with cooking spray or butter.
2. Layer ingredients
- Spread a thin layer of marinara sauce on the bottom.
- Add a layer of frozen ravioli (do not thaw).
- Spoon dollops of ricotta over ravioli.
- Sprinkle mozzarella, Parmesan, garlic, and a pinch of Italian seasoning.
- Repeat layers until ingredients are used, ending with mozzarella and Parmesan on top.
3. Cook
- Cover and cook on Low for 3–4 hours
- Check after 3 hours: ravioli should be soft and cheese melted
4. Serve
- Garnish with fresh basil or parsley
- Serve hot with garlic bread or salad
💡 Tips
- Don’t stir too much—layers cook best undisturbed
- Use frozen ravioli straight from the package—no boiling needed
- For extra flavor, add sautéed mushrooms, spinach, or cooked sausage between layers
If you want, I can give a shortcut 2-hour version for weeknights that’s just as cheesy and delicious.
Do you want me to do that?
