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Crockpot Ravioli Lasagna with Ricotta

A thick, layered slice of crockpot ravioli lasagna with ricotta and spinach filling, topped with marinara sauce and parsley.
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Make this easy, comforting Crockpot Ravioli Lasagna with a creamy ricotta blend. This dump and go slow cooker lasagna recipe is perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 1 (24 ounce) package frozen cheese ravioli
  • 1 (24 ounce) jar marinara sauce
  • 1 pound Italian sausage, browned and drained (optional)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper until combined. This is your ricotta layer.
  2. Pour about 1 cup of marinara sauce into the bottom of a 6-quart slow cooker and spread it evenly.
  3. Place half of the frozen ravioli in a single layer over the sauce.
  4. Spread half of the ricotta mixture evenly over the ravioli layer.
  5. Spoon half of the remaining marinara sauce over the ricotta. If using sausage, sprinkle half of the browned sausage over this layer.
  6. Top with half of the mozzarella cheese.
  7. Repeat the layers: remaining ravioli, remaining ricotta mixture, remaining marinara sauce, remaining sausage (if using), and the remaining mozzarella cheese.
  8. Cover the slow cooker and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the ravioli is tender and the cheese is melted and bubbly.
  9. Let the crockpot lasagna rest for 10 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley.

Notes

  • You can substitute frozen meat ravioli for cheese ravioli if you prefer a heartier dish.
  • For a richer flavor, use a high-quality marinara sauce.
  • This recipe freezes well before cooking; cover and refrigerate for up to 24 hours, then add 30 minutes to the slow cooker time.
  • If you do not want to brown the sausage, you can place raw, crumbled sausage directly into the slow cooker with the sauce.

Nutrition

Find it online: https://cookingbycarla.com/crockpot-ravioli-lasagna-with-ricotta/