Slow Cooker Ravioli Lasagna Recipe

INSTRUCTIONS

1. Place the diced tomatoes and their juices, crushed tomatoes, garlic, Italian seasoning, salt, and vinegar together in a large bowl and stir to combine.
2. 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.
3. 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.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Meat variation: Brown 1 pound of ground beef, turkey, or sausage with 1 cup of diced onion and 2 cloves minced garlic on the stovetop over medium heat. Drain the fat and layer into the lasagna between the ravioli and cheese.

Jarred sauce variation: Use 3 (24-ounce) jars of good-quality pasta sauce in place of the canned diced tomatoes, crushed tomatoes, garlic, Italian seasoning, salt, and vinegar.