Slow Cooker Ravioli Lasagna
You know who’s always ready to lend a helping hand when it comes to dinner?The freezer aisle. When it comes to serving homestyle lasagna with a fraction of the effort, our favorite trick is frozen ravioli. You just layer it in a slow cooker with a tangy marinara sauce and mild shreds of mozzarella cheese and, eight hours later, you’re digging into a bowl of saucy lasagna you barely had to lift a finger to make
Ingredients
- 3 (14.5-ounce) cans diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon balsamic vinegar
- Cooking spray
- 2 (22-ounce) bags frozen cheese ravioli (do not thaw), divided
- 1 pound part-skim mozzarella cheese (4 cups), shredded and divided
- Chopped fresh parsley leaves, for garnish (optional)
- Place the diced tomatoes and their juices, crushed tomatoes, garlic, Italian seasoning, salt, and vinegar together in a large bowl and stir to combine.
- Coat a 6-quart or larger slow cooker with cooking spray. Pour 1 1/2 cups of the tomato sauce into the bottom of the slow cooker. Scatter 1/3 of the ravioli (about 3 1/2 cups) evenly over the sauce. Sprinkle 1/4 of the cheese (about 1 cup) over the ravioli. Repeat the layers of sauce, ravioli, and cheese two more times. Pour the remaining tomato sauce over the top, then sprinkle with the remaining cheese.
- Cover and cook on the LOW setting until the sauce bubbles, the ravioli is heated through, and the cheese melts and browns, about 8 hours. Sprinkle with the parsley if desired and serve.