Crockpot Ravioli Lasagna

Crockpot Ravioli Lasagna Recipe

Servings: 6–8 people

Prep Time: 15 minutes

Cook Time: 3–4 hours on low (or 2 hours on high)

Total Time: 3 hours 15 minutes

Ingredients

For the Layers:

• 1 (20 oz) package pre-cooked cheese or spinach ravioli
• 1 jar (24–28 oz) marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese (low-fat works too)
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• Salt and pepper, to taste

Optional Add-Ins:

• 1 cup cooked ground beef, Italian sausage, or chicken (for added protein)
• Fresh basil leaves, for garnish
• Crushed red pepper flakes, for heat

Instructions

Step 1: Prepare the Crockpot

Spray the inside of your slow cooker with cooking spray or line it with a disposable liner for easy cleanup.

Step 2: Assemble the Layers

1. Spread a thin layer of marinara sauce on the bottom of the crockpot to prevent sticking.
2. Arrange half of the ravioli in an even layer over the sauce.
3. Dollop half of the ricotta cheese over the ravioli and spread it out gently.
4. Sprinkle 1 cup of shredded mozzarella and 2 tablespoons of Parmesan cheese over the ricotta.
5. Repeat the layers: marinara sauce, remaining ravioli, ricotta, cheeses.
6. Season the top layer generously with oregano, salt, and pepper.

Step 3: Cook the Lasagna

1. Cover the crockpot and cook on LOW for 3–4 hours or HIGH for 2 hours, or until the ravioli is heated through and the cheeses are melted and bubbly.
2. If adding cooked meat, stir it into the marinara sauce before assembling or sprinkle it between the layers.
   
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