Crockpot ravioli lasagna
Frozen ravioli layered with marinara, ricotta and mozzarella in the slow cooker, lasagna with no boiling, no noodles to wrangle and barely any work.
- 230 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.16 a serving
- 540 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 jar marinara sauce, 24 oz
- 1 lb 9 oz frozen cheese ravioli, one bag, still frozen
- 1 cup ricotta cheese
- 2 cups baby spinach
- 2 cups shredded mozzarella, divided
- ¼ cup grated parmesan
From your pantry
- ½ cup water
- 1 tsp Italian seasoning
Each serving has about 540 calories, 28 g protein, 52 g carbs and 24 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ricotta cheese? Cottage cheese works.
- No baby spinach? Kale or arugula works.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
Stir the marinara, water and Italian seasoning together in a bowl.
Spread ¾ cup of the sauce over the bottom of a 6-quart slow cooker.
Layer half the frozen ravioli, spoonfuls of half the ricotta, half the spinach, ¾ cup mozzarella and 1 cup of sauce.
Dolly’s tip: Overlapping ravioli are fine. The sauce seeps into every gap.Repeat the layers, then top with the rest of the sauce, mozzarella and the parmesan.
Cover and cook on low for 3½ hours, until bubbling at the edges and the ravioli in the middle are tender.
Timer: 210 min
Turn off the slow cooker, take off the lid, and let it 10 minutes before scooping.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Dolly’s tip: Leftovers freeze well. Portion them into containers and freeze up to 3 months.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Slow cooker quinoa enchilada casserole
200 min
Cheese stuffed shells
70 min
Crockpot pizza pasta
120 min
Slow cooker hash brown egg casserole
315 min
Vegetarian dinners ›Cozy comfort food ›What to make with parmesan and shredded mozzarella ›What to make with spinach and parmesan ›What to make with parmesan and ricotta cheese ›