Ingredients
Scale
- 6 cups homemade spaghetti sauce or 2 24 oz jars of marinara sauce
- 1 20–25 oz package frozen cheese ravioli
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup ricotta cheese (optional)
- fresh basil for serving
Instructions
- Spread 1-2 cups of spaghetti sauce on the bottom of the slow cooker.
- Layer frozen ravioli, followed by 1-2 cups of sauce, a sprinkle of mozzarella, and Parmesan cheese, along with dollops of ricotta if desired.
- Repeat the layering process based on the size of your slow cooker, finishing with sauce and a generous topping of cheese.
- Cover the slow cooker and cook on low for 3-4 hours or until the ravioli is tender and the cheese has melted.
- Serve hot, garnished with fresh basil and additional Parmesan.
Notes
If using store-bought marinara, select a brand that you enjoy to enhance the flavor.
Feel free to add vegetables such as spinach or mushrooms between the layers for extra nutrition.
This lasagna can be refrigerated and reheated, making it great for leftovers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg