Instructions

Step 1: Prepare the Crockpot

Spray the inside of your slow cooker with cooking spray or line it with a disposable liner for easy cleanup.

Step 2: Assemble the Layers

1. Spread a thin layer of marinara sauce on the bottom of the crockpot to prevent sticking.
2. Arrange half of the ravioli in an even layer over the sauce.
3. Dollop half of the ricotta cheese over the ravioli and spread it out gently.
4. Sprinkle 1 cup of shredded mozzarella and 2 tablespoons of Parmesan cheese over the ricotta.
5. Repeat the layers: marinara sauce, remaining ravioli, ricotta, cheeses.
6. Season the top layer generously with oregano, salt, and pepper.

Step 3: Cook the Lasagna

1. Cover the crockpot and cook on LOW for 3–4 hours or HIGH for 2 hours, or until the ravioli is heated through and the cheeses are melted and bubbly.
2. If adding cooked meat, stir it into the marinara sauce before assembling or sprinkle it between the layers.

Step 4: Serve Hot

Let the lasagna rest for 10 minutes before serving to allow the layers to set slightly. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Why This Recipe Works

By using pre-cooked ravioli and your trusty slow cooker, this lasagna requires zero boiling, no fussing with noodles, and minimal prep time. The result? A warm, gooey, and satisfying meal that tastes just as good as traditional lasagna but with fraction of the effort.

Tips for Success

• • Choose Quality Ingredients: Opt for a rich marinara sauce and creamy ricotta for best flavor.
  • Don’t Overfill: Leave enough space in the crockpot for the layers to cook evenly without spilling over.

• • Add Vegetables: Stir in diced bell peppers, zucchini, or spinach for extra nutrition and color.
  • Customize the Cheese: Mix in some feta or goat cheese for tanginess or add extra mozzarella for extra gooeyness.

• Make It Ahead: Assemble the lasagna up to a day in advance and refrigerate until ready to cook.