Crockpot Ravioli Lasagna

This tasty and easy crockpot ravioli lasagna combines frozen or fresh ravioli with onions, mushrooms, marinara, and melted mozzarella cheese.

Course dinner, pasta dinner

Cuisine American, American Italian

Keyword crockpot lasagna with ravioli, crockpot ravioli lasagna recipe, ravioli crockpot lasagna, ravioli lasagna crockpot, ravioli lasagna slow cooker recipe, ravioli slow cooker lasagna, recipe for crockpot lasagna with ravioli, slow cooker lasagna ravioli, slow cooker ravioli lasagna

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 252kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion
6 ounces cremini mushrooms
2 cloves garlic minced
32 ounces marinara sauce (3½ cups)
36 ounces ravioli (fresh or frozen, uncooked)
1 cup Italian blend cheese
2 cups shredded mozzarella
1½ teaspoons Italian seasoning

Instructions

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook until the onion is soft and the mushrooms are browned. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
Spoon 1 cup of marinara sauce into the bottom of the crockpot. Top with a layer of ravioli.
Sprinkle with half the sauteed vegetables, all the Italian blend cheese, and a little Italian seasoning. Top with a layer of ravioli.
Spoon 1¼ cups of marinara sauce over the ravioli and sprinkle with Italian seasoning.
Top with the remaining sauteed vegetables, a layer of ravioli, the remaining marinara sauce, the mozzarella, and a little Italian seasoning.
Cover and cook on low for 3-4 hours.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short intervals until warm.

Nutrition