Slow Cooker Layered Ravioli Lasagna
Servings: 6
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
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.