Recipe: Slow Cooker Ravioli Lasagna
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  • 3 (14.5-ounce) cans diced tomatoes
  • 11 (28-ounce) can crushed tomatoes
  • 12 cloves garlic, minced
  • 12 teaspoons dried Italian seasoning
  • 12 teaspoons kosher salt
  • 11 teaspoon balsamic vinegar
  • 1 Cooking spray
  • 12 (22-ounce) bags frozen cheese ravioli (do not thaw), divided
  • 11 pound part-skim mozzarella cheese (4 cups), shredded and divided
  • 1 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.
  • 1 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.
  • 1 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.



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