🍳 Instructions
1. Cook the Meat (optional but best flavor)
- Brown meat in a skillet.
- Season with Italian seasoning, garlic, salt, and pepper.
- Drain fat.
- Stir in pasta sauce + canned tomatoes.
(No need to simmer.)
If skipping meat, just mix the sauce and tomatoes together.
2. Assemble in the Slow Cooker
In a greased slow cooker, layer:
- Sauce
- Ravioli
- Mozzarella + Parmesan
Repeat until all ingredients are used, ending with cheese on top.
For extra creamy layers, dot ricotta between ravioli.
You should have 2–3 layers, depending on crockpot size.
3. Cook
- LOW: 4–5 hours
- HIGH: 2.5–3 hours
Until ravioli is tender and cheese is melted and bubbly.
Don’t overcook or it may get mushy.
4. Serve
Scoop like lasagna, serve hot with:
- Garlic bread
- Salad
- Extra Parmesan
- Fresh basil
😍 Flavor & Texture
- Cheesy, saucy, cozy
- Pasta soaks up flavor like lasagna noodles
- Zero fuss, huge payoff
This dish tastes like homemade lasagna without all the work!
💡 Tips
- Don’t thaw ravioli first — use frozen
- Press layers lightly so everything fits
- Add spinach for hidden veggies
- Add a little water (¼ cup) if sauce is very thick
🍕 Variations
White Chicken Ravioli Lasagna
- Chicken + Alfredo sauce
- Spinach + mozzarella
Vegetarian
- Skip meat
- Add mushrooms, zucchini, spinach
Extra Cheesy
- Add 1 more cup mozzarella on top
📦 Storage
- Fridge: 3–4 days
- Freezer: Not recommended after cooking (texture changes)
If you want, I can give you a:
✔️ 5-ingredient version
✔️ Spicy version
✔️ Air fryer or oven version
✔️ Facebook/Instagram style post
Just tell me which!
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