Slow Cooker Ravioli Lasagna

Prep: 15 mins

Cook: 360 mins

Difficulty: Intermediate

Servings: 4 Servings

You know who’s always ready to lend a helping hand when it comes to dinner?The freezer aisle. When it comes to serving homestyle lasagna with a fraction of the effort, our favorite trick is frozen ravioli. You just layer it in a slow cooker with a tangy marinara sauce and mild shreds of mozzarella cheese and, eight hours later, you’re digging into a bowl of saucy lasagna you barely had to lift a finger to make

Ingredients

3 (14.5-ounce) cans diced tomatoes
1 (28-ounce) can crushed tomatoes
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon balsamic vinegar
Cooking spray
2 (22-ounce) bags frozen cheese ravioli (do not thaw), divided
1 pound part-skim mozzarella cheese (4 cups), shredded and divided
Chopped fresh parsley leaves, for garnish (optional)

Instructions

Place the diced tomatoes and their juices, crushed tomatoes, garlic, Italian seasoning, salt, and vinegar together in a large bowl and stir to combine.
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.
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.