Slow Cooker 4-Ingredient Ravioli Lasagna Directions:
Lightly grease the slow cooker insert with cooking spray. Spread a thin layer of marinara sauce over the bottom.
Arrange a single layer of frozen ravioli over the sauce. Add small dollops of ricotta, spoon over some marinara, and sprinkle with mozzarella.
Repeat the layers until all the ravioli, ricotta, and marinara are used, finishing with the remaining mozzarella. Make sure the top ravioli layer is covered with sauce before adding the cheese.
Cover and cook on low for 3 to 4 hours, checking at 3 hours. Stop cooking once the ravioli are tender and the center reaches 165°F (74°C) to prevent the pasta from becoming too soft.
Keep covered during the final 15 minutes so the mozzarella melts fully. Turn off the slow cooker, uncover, and let rest for 10 minutes before scooping and serving hot.
Practical Woman's Secret
Spoon the marinara all the way to the edges of each ravioli layer. Keeping the pasta coated helps it soften evenly without dry edges.
Serving and Storage
Makes 8 servings. Serve with a green salad or steamed vegetables. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3 to 4 days. Reheat individual portions until they reach 165°F (74°C).
Nutrition Information
Calories: ~380
Protein: ~20 g
Carbohydrates: ~40 g
Fat: ~15 g
Fiber: ~1.5 g
Sugar: ~9 g
Sodium: ~510 mg
I'm waiting for your comments! Enjoy!
