Slow Cooker Layered Ravioli Lasagna

Name: Slow Cooker Layered Ravioli Lasagna
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 1 tbsp extra virgin olive oil; 20 oz organic frozen ravioli; 36 oz organic marinara sauce (36 oz); 1 zucchini thinly sliced; 2 carrots finely sliced; 8 oz cottage cheese; 8 oz ricotta cheese; 1 tsp Italian seasoning; 1 tsp salt; 8 oz shredded mozzarella (shredded from a block); 8 oz shredded monterrey jack (shredded from a block); 1 cup grated parmesan

healthierhomemade.co

January 22, 2025

super easy

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Tender pasta with robust sauce and gooey cheese. Layered with vegetables

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Slow Cooker Layered Ravioli Lasagna

Prep Time15

Cook Time5

Total Time5 15

Course: dinner, Main Course

Cuisine: American, Italian

Keyword: easy roasted vegetables, lasagna, pasta, ravioli, slow cooker, vegetarian

Servings:

Equipment

1 slow cooker

Ingredients

1 tbsp extra virgin olive oil
20 oz organic frozen ravioli
36 oz organic marinara sauce 36 oz
1 zucchini thinly sliced
2 carrots finely sliced
8 oz cottage cheese
8 oz ricotta cheese
1 tsp Italian seasoning
1 tsp salt
8 oz shredded mozzarella shredded from a block
8 oz shredded monterrey jack shredded from a block
1 cup grated parmesan

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Instructions

In a slow cooker drizzle 1 tbsp extra virgin olive oil
Pour in 1/2 cup of marinara sauce and spread along the bottom.
Place a layer of ravioli.
Place a layer of thinly sliced zucchini and carrots.
Followed by 3 tbsp ricotta and 3 tbsp cottage cheese.
Pour 1 cup of marinara sauce on top.
Sprinkle with 1/4 cup parmesan cheese, 1/3 cup mozzarella cheese, and 1/3 cup Monterrey jack cheese.
Continue with the same pattern of layers until you end with the cheese on top.
About 3 layers.
Cook for 4 to 6 hours on high.
Serve immediately. Freezer instructions in the notes.

Notes

To Freeze:

Let cook to room temperature. You can freeze this in 2 ways.

Place in a freezer safe container and freeze for up to 2 months. You can also split it into portions and freeze that way.
Line a baking sheet with parchment paper. Scoop into portion sizes on the sheet pan. Keeping the servings separated. Freeze 2 hours until frozen through. Place in a Ziploc freezer safe bag.

To thaw: Place in the refrigerator the night before. Reheat the microwave according to your microwave instructions or if in an oven safe container, in the oven at 375f for 20-30 minutes. You can also thaw in the microwave on defrost.

If you did it by portions, remove the portion you want and defrost in the microwave or place on a parchment lined baking sheet and reheat in the oven at 375℉ for 20-30 minutes.