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Crockpot Ravioli Lasagna with Ricotta Cheese

crockpot ravioli lasagna with ricotta cheese - Tasty
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Make this easy weeknight slow cooker Italian casserole using cheese ravioli instead of traditional pasta. This dump and go crockpot lasagna alternative layers ingredients for a hearty, cheesy meal.

Ingredients

Scale
  • 1 (25 ounce) package frozen cheese ravioli
  • 1 (24 ounce) jar marinara sauce
  • 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

Instructions

  1. In a medium bowl, mix together the ricotta cheese, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper until combined. Lightly beat the egg and stir it into the ricotta mixture.
  2. Spread about 1 cup of marinara sauce evenly over the bottom of a 5-quart or larger slow cooker.
  3. Arrange half of the frozen ravioli in a single layer over the sauce.
  4. Spoon half of the ricotta mixture evenly over the ravioli layer.
  5. Sprinkle half of the mozzarella cheese over the ricotta.
  6. Spoon another 1 cup of marinara sauce over the mozzarella layer.
  7. Repeat the layers: remaining ravioli, remaining ricotta mixture, remaining mozzarella cheese, and top with the remaining marinara sauce.
  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. Sprinkle with extra Parmesan cheese before serving.

Notes

  • You can use meat-filled ravioli if you prefer, but adjust the cooking time slightly if the ravioli are larger.
  • For a richer flavor, use a high-quality marinara sauce.
  • This recipe is a great family friendly crockpot meal idea.

Nutrition

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