I love, love, love lasagna. But I hate how long it takes to make it, especially on our busy weeknights. A couple days, I was really craving lasagna, but I didn’t have the time and I didn’t have all the ingredients either. No time to hit the store, so I started rummaging around the pantry and freezer and this is what I came up with.
Not only is it an easy supper, it only took about 3-4 hours in the slow cooker, it is the perfect Sunday lunch. Put it in before church and it will be ready when you get home.
I had planned on having this for lunches the following day, but my family ate the entire pot. Apparently it was a huge hit! This really isn’t lasagna, but it tastes like it. And the recipe is more of a guideline…you can adapt it easily to fit your family’s preferences.
Easy Weeknight Lasagna in the Slow Cooker
1-2 pkgs ravioli (depends on size of raviolis)
1 16oz jar spaghetti sauce
2-3 cups shredded mozzarella cheese
Spray a 5-6 qt slow cooker with non-stick cooking spray. Spoon a little sauce to cover the bottom lightly. Add layers of ravioli, sauce, and cheese. Repeat layers until slow cooker is about 3/4 of the way full. Turn on low and cook for 3-4 hours.
Notes: I freeze my ravioli’s when I bring them home from the store, so the cooking time is for frozen raviolis. You can pick whatever flavor ravioli your family likes (cheese, mushroom, meat, lobster, etc). And the same for your spaghetti sauce. I make my own sauce, but you can certainly use any store bought sauce that you like (garlic, meat, marinara, etc).
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