crock pot ravioli lasagna
This tasty, easy Crock Pot ravioli lasagna combines frozen or fresh ravioli with onions, mushrooms, marinara, and melted mozzarella. Assemble the dish the evening before and store it covered in the refrigerator.
prep time
20 Min
cook time
3 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion
- 6 ounces cremini mushrooms
- 2 cloves garlic minced
- 32 ounces marinara sauce (3 1/2 cups)
- 36 ounces ravioli (fresh or frozen, uncooked)
- 1 cup Italian blend cheese
- 2 cups shredded mozzarella
- 1 1/2 teaspoons Italian seasoning
How To Make crock pot ravioli lasagna
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Step 1Heat 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.
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Step 2Spoon 1 cup of marinara sauce into the bottom of the Crock Pot. Top with a layer of ravioli.
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Step 3Sprinkle with half the sauteed vegetables, all the Italian blend cheese, and a little Italian seasoning. Top with a layer of ravioli.
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Step 4Spoon 1 1/4 cups of marinara sauce over the ravioli and sprinkle with Italian seasoning.
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Step 5Top with the remaining sauteed vegetables, a layer of ravioli, the remaining marinara sauce, the mozzarella, and a little Italian seasoning.
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Step 6Cover and cook on low for 3-4 hours.
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