Description
A simple and delicious vegetable lasagna made in a slow cooker, perfect for busy days.
Ingredients
- 15 oz jar of Alfredo sauce
- 2 packs (25 oz each) of frozen ravioli
- 1 cup carrots, shredded
- 2 cups fresh spinach
- 8 oz pack of mozzarella, shredded
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Pour the Alfredo sauce into the bottom of your slow cooker.
- Layer the first group of frozen ravioli over the Alfredo sauce.
- Top with fresh spinach and shredded carrots.
- Add another layer of frozen ravioli and pour more Alfredo sauce on top.
- Continue layering until all ingredients are used, finishing with Alfredo sauce on top.
- Sprinkle mozzarella cheese over the top.
- Set the slow cooker to high for 3 hours or low for 6 hours, until bubbling and cheese is melted.
Notes
Feel free to add other vegetables like zucchini or bell peppers for extra flavor. For heat, add crushed red pepper flakes. For creaminess, mix ricotta cheese with the Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian