Make a comforting, cheesy family dinner with minimal effort using this simple slow cooker ravioli lasagna recipe. It is a perfect set it and forget it weeknight meal.
1/4 cup grated Parmesan cheese, plus more for topping
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
Instructions
In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper until combined.
Spread about 1 cup of the marinara sauce evenly over the bottom of a 5-quart or larger slow cooker.
Arrange half of the frozen ravioli in a single layer over the sauce.
Dollop half of the ricotta mixture over the ravioli layer, spreading gently.
Sprinkle 1 cup of the mozzarella cheese over the ricotta layer.
Spoon another 1 cup of marinara sauce over the mozzarella.
Repeat the layers: remaining ravioli, remaining ricotta mixture, remaining mozzarella cheese, and top with the rest of the marinara sauce.
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 are tender and the cheese is melted. Do not overcook to prevent mushiness.
Sprinkle with extra Parmesan cheese before serving. Let stand for 10 minutes before scooping out portions.
Notes
Use your favorite type of ravioli, such as meat-filled or spinach and cheese.
For a richer flavor, use a high-quality marinara sauce.
If the sauce seems too thick after cooking, stir in a splash of water or broth before serving.
This recipe is great for make ahead slow cooker dinners; you can assemble it the night before and refrigerate, adding 30 minutes to the cooking time.