Description
This Lazy Day Vegetable Lasagna is a simple, hearty dish made in the slow cooker, perfect for busy days when you want comfort food without the fuss. Layered with frozen ravioli, creamy Alfredo sauce, fresh spinach, shredded carrots, and topped with mozzarella and crispy panko breadcrumbs, this recipe delivers rich flavors and satisfying textures with minimal effort.
Ingredients
Scale
Main Ingredients
- 15 oz jar of Alfredo sauce
- Two (25 oz) packs of frozen ravioli
- 1 cup shredded carrots
- 2 cups fresh spinach leaves
- 8 oz shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare the slow cooker with Alfredo sauce: Pour the jar of Alfredo sauce into the bottom of your slow cooker to form the base layer for the lasagna.
- Lay down the first layer of ravioli: Arrange one pack of frozen ravioli evenly over the Alfredo sauce layer in the slow cooker.
- Add fresh vegetables: Scatter the shredded carrots and fresh spinach leaves evenly on top of the first ravioli layer.
- Repeat layering: Place the second pack of frozen ravioli over the veggies, then pour more Alfredo sauce over this layer to ensure it stays moist and flavorful.
- Continue layering: Repeat the layering with remaining ingredients as needed, finishing with a layer of Alfredo sauce on top to keep everything creamy and cohesive.
- Top with mozzarella cheese: Sprinkle the shredded mozzarella cheese generously over the final sauce layer to create a melty, cheesy top crust when cooked.
- Prepare breadcrumb topping: Mix the melted butter with the panko breadcrumbs, then sprinkle this buttery breadcrumb mixture over the mozzarella layer for a crispy, golden finish.
- Cook the lasagna: Cover the slow cooker and set it to high heat for about 3 hours or low heat for 6 hours. Cook until the sauce is bubbling and the cheese is fully melted, ensuring the ravioli is tender and the flavors meld beautifully.
Notes
- Use fresh spinach and shredded carrots for a nutritious veggie boost that complements the creamy Alfredo sauce.
- For a crispier top, you can briefly broil the completed dish in the oven after slow cooking but be sure to transfer it to an oven-safe dish first.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Substitute ravioli filling to suit your preference—cheese, spinach, or meat-filled ravioli work well in this recipe.
- Ensure your slow cooker is well greased or sprayed with non-stick spray to prevent sticking.
