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Imagine this: It’s a brisk Tuesday evening; you’ve just wrapped up a work project that was hogging all the space in your brain. What you’re craving is some serious comfort food, but who has the energy to layer up noodles after a day like that? This is where my Slow Cooker Ravioli Lasagna comes to rescue your weeknight dinner dilemma. Now, I can’t claim I invented the concept, but in the spirit of Midwestern ingenuity, we’re substituting traditional lasagna sheets with frozen cheese ravioli to make an already simple dish even more practical. It’s cheesy, it’s saucy – it’s basically a hug in casserole form. And the best part? Your slow cooker does all the heavy lifting while you unwind. Perfect for anyone who needs a no-fuss meal that feels like a Sunday dinner any day of the week.
Before we dive in, let’s talk accompaniments. With something as hearty as ravioli lasagna, I like to keep things fresh and light on the side. A classic green salad with a tangy vinaigrette always does the trick, or some garlicky sautéed spinach. And let’s not forget the garlic bread – because if you’re going to go for comfort food, you might as well go all the way, am I right?
Slow Cooker Ravioli Lasagna
Servings: 6
Ingredients
– 1 (25-ounce) bag of frozen cheese ravioli
– 1 (24-ounce) jar of your favorite marinara sauce
– 2 cups shredded mozzarella cheese
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 1/2 teaspoon garlic powder
– Fresh basil leaves for garnish (optional)
Directions
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