Crockpot Ravioli Lasagna

Crock Pot Ravioli Lasagna gives you the taste of lasagna, the ease of the slow cooker, in a toss and go recipe. No Pre-cooking the pasta! Another plus about this dish is the flexibility of ingredients!

I love layering this as I dash out the door in the morning, and come home in the afternoon to the aroma of slow cooked Italian deliciousness.

The trick is to use frozen ravioli's that you don't have to precook at all, you just throw them in frozen! You can use cheese, meat or cheese/spinach ravioli's

I usually make a huge double batch of spaghetti with meat sauce several times a month, and besides pizza subs, this is a great 2nd meal out of the double batch.

This recipe can be made vegetarian or with meat, what ever is best for you. I am starting with my premade meat sauce, but you can use a jar of store bought sauce just as easily. Play around with it!

For the vegetable layer you have options! I used mushrooms and yellow squash here (which is a favorite of mine, but you can do onions, peppers, ... what else????

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Crock Pot Ravioli Lasagna


Ingredients:

4 cups prepared Spaghetti Sauce
1 1/2-2 cups diced vegetables  (I used mushrooms and yellow squash)
1 - 1 1/2 cups Cottage or Ricotta Cheese (optional)
1 (24-30 oz) package of frozen ravioli (I used 30 oz. cheese ravioli )
1 - 1/1/2 cup shredded cheese


Directions:
In bottom of crock pot layer 2 cups spaghetti sauce.

Next layer the vegetables.


Drop by spoonfuls the cottage or Ricotta cheese on top of vegetables.
Layer the frozen Ravioli on top of the vegetable/cheese layer
Layer remaining 2 cups of sauce on top of ravioli
Sprinkle with cheese.

Cook on low 5-6 hours or on high for about 3 hours.

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