Crockpot Ravioli Lasagna

Ingredients:

– 1 package of cheese-filled ravioli (about 24-30 ravioli)
– 1 jar of marinara sauce (about 2 cups)
– 1 cup of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Layer the ingredients: In the bottom of a 6-quart crockpot, spread a thin layer of marinara sauce. Arrange 1/3 of the ravioli on top of the sauce.
2. Add the ricotta mixture: In a medium bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well to combine. Spread half of the ricotta mixture over the ravioli.
3. Repeat the layers: Repeat the layers, starting with the marinara sauce, then the ravioli, and finally the remaining ricotta mixture. Top with the remaining mozzarella cheese.
4. Cook on low: Cook the lasagna on low for 3-4 hours or on high for 1-2 hours.
5. Serve and enjoy: Serve hot, garnished with fresh basil leaves if desired.

Tips and Variations:

– Use a variety of cheese-filled ravioli, such as spinach and feta or mushroom and ricotta.
– Add some spice with red pepper flakes or diced jalapeños.
– Mix in some chopped cooked sausage or bacon for added flavor.
– Use a different type of cheese, such as goat cheese or feta, in place of the ricotta.
– Add some freshness with a sprinkle of chopped parsley or basil on top.