Easy Crock Pot Ravioli Lasagna Recipe
Crock Pot Ravioli Lasagna is a quick and easy way to satisfy your craving for lasagna without all the work. This Ravioli Lasagna recipe is meatless and a great crock pot recipe for meatless Monday. Or add ½ lb. of browned ground beef to the pasta sauce if desired.
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Mix the ricotta cheese with the egg and parsley. Set aside.
Spread 1 cup of sauce in the bottom of a slow cooker. (I used my Crock Pot Casserole Slow Cooker).
Spread the ravioli in an even layer over the pasta sauce.
Pour a half cup of sauce over the ravioli.
Spread 1 cup of the ricotta cheese over the sauce.
Top with the remaining sauce and half the shredded mozzarella cheese.
Drop the remaining cup of ricotta cheese by the tablespoon over the top and spread the remaining mozzarella cheese over the top.
Cover and cook on low for 4 hours.
Serve 4 to 6
The ravioli: You can use cheese ravioli, meat ravioli or spinach ravioli for this recipe.
The sauce: I used a jar of pasta sauce to make this meal very easy. I used a meatless sauce for a meatless meal. But you can use a meat sauce if that is what your family enjoys.
Slow cooking tips: I cooked this on low so the center of the frozen ravioli had time to cook through.
Frozen or fresh ravioli: If using fresh unfrozen ravioli make sure to match carefully so the ravioli doesn't fall apart from being over cooked.
Serving: 1 Serving | Calories: 998 kcal | Carbohydrates: 82 g | Protein: 55 g | Fat: 50 g | Saturated Fat: 25 g | Trans Fat: 1 g | Cholesterol: 246 mg | Sodium: 2168 mg | Potassium: 595 mg | Fiber: 7 g | Sugar: 10 g | Vitamin A: 1533 IU | Vitamin C: 9 mg | Calcium: 598 mg | Iron: 20 mg
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