Ravioli Lasagna in the Crockpot
Frozen ravioli layered straight from the freezer with marinara and mozzarella cook on LOW for 3 hours, with no boiling and no sheets to break.
Ravioli Lasagna in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes3
hoursFrozen ravioli layered straight from the freezer with marinara and mozzarella cook on LOW for 3 hours, with no boiling and no sheets to break.
Ingredients
1 jar (24 oz) thick marinara sauce
1 lb frozen cheese ravioli
2 cups shredded mozzarella
1 cup ricotta, drained 20 minutes
1 egg
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cups fresh spinach (optional)
2 tablespoons chopped basil
Directions
- Drain the ricotta in a sieve for 20 minutes, then mix it with the egg, half the Parmesan and the seasonings.
- Lay a folded strip of baking paper in the slow cooker with the ends up the sides, or use a liner.
- Spread a layer of marinara on the bottom.
- Add a layer of frozen ravioli straight from the freezer.
- Dot with half the ricotta mixture and a third of the mozzarella.
- Repeat with sauce, ravioli, ricotta and spinach.
- Finish with the rest of the sauce, mozzarella and Parmesan.
- Cover and cook on LOW for 3 hours.
- Take the lid off for the last 20 minutes on HIGH so extra water can evaporate.
- Lift out with the paper strip, rest 10 minutes and scatter with basil.
Notes
- Use a sauce thicker than you would for the oven. If it pours easily, it is too thin for this method.
How Ravioli Lasagna in the Crockpot skips the work
Frozen ravioli stand in for noodles and filling at once. They go in frozen, so they cook slowly in the sauce and stay whole. The ricotta layer gives the creamy middle you expect from lasagna.
Each layer should feel slightly generous with sauce, because the frozen ravioli draw moisture as they thaw. Mozzarella on top melts into a lid of cheese in the last stretch. Let the pot rest about 10 minutes after cooking so the layers settle and slice cleanly.
Swaps that hold and one that does not
Fresh spinach can be chopped smaller if you prefer. Cottage cheese works in place of ricotta if drained well. Do not use thin pasta sauce. It pools at the bottom and leaves the top layer dry.
Serving
Serve with a sharp green salad and garlic bread. A little extra basil on top brightens it. Cut into squares once it rests, so the layers hold.
Leftovers and mistakes
Keeps 3 days in the fridge and reheats well in the microwave. The mistake is lifting the lid often. Each peek lets heat escape and adds cooking time. The paper strip makes it much easier to lift the whole thing out.
Ravioli Lasagna in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 6 servings
- Ingredients: 10, led by jar (24 oz) thick marinara sauce, frozen cheese ravioli, shredded mozzarella, ricotta
Tips for Ravioli Lasagna in the Crockpot
Use a sauce thicker than you would for the oven. If it pours easily, it is too thin for this method.
Ravioli Lasagna in the Crockpot FAQ
How long does Ravioli Lasagna in the Crockpot take?
Ravioli Lasagna in the Crockpot takes 3 hours of cooking after 15 minutes of prep.
How many people does Ravioli Lasagna in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Ravioli Lasagna in the Crockpot?
10 ingredients, led by jar (24 oz) thick marinara sauce, frozen cheese ravioli, shredded mozzarella, ricotta. Amounts are in the recipe card above.
Part of: 4 Crockpot Pasta Recipes: Add the Noodles Late
