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Lazy Day Vegetable Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: admin
  • Prep Time: 10 Minutes
  • Cook Time: 180 Minutes
  • Total Time: 190 Minutes
  • Yield: 8 Servings
  • Category: Pasta Dishes
  • Method: Slow Cooking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

A comforting and easy-to-make lazy day vegetable lasagna that layers creamy Alfredo sauce, frozen ravioli, fresh spinach, shredded carrots, and mozzarella cheese, all slow-cooked to melty perfection and topped with a crunchy toasted panko breadcrumb topping.

Ingredients

Scale

Lasagna Layers

  • 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

Toasted Panko Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Prepare the Slow Cooker: Pour the entire 15 oz jar of Alfredo sauce into the bottom of your slow cooker, spreading it evenly to create a creamy base layer.
  2. First Layer of Ravioli: Place one pack (25 oz) of frozen ravioli over the Alfredo sauce, making sure to cover the sauce completely.
  3. Add Vegetables: Sprinkle the shredded carrots and fresh spinach evenly over the ravioli layer to add freshness and texture.
  4. Repeat Layers: Add the second pack (25 oz) of frozen ravioli on top of the vegetables layer, then pour more Alfredo sauce over this ravioli layer. Continue layering the vegetables (spinach and shredded carrots) to use up all the ingredients, ensuring you finish with a final pour of Alfredo sauce on top.
  5. Add Mozzarella Cheese: Generously sprinkle the shredded mozzarella cheese all over the top of the final Alfredo sauce layer to create a melty, cheesy finish.
  6. Prepare Toasted Panko Topping: In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated. Sprinkle this mixture on top of the shredded mozzarella to add a crunchy texture after cooking.
  7. Cook the Lasagna: Set your slow cooker to high and cook for about 3 hours, or set it to low and cook for 6 hours if you prefer a slow, gentle melt. Cook until the sauce is bubbling and the cheese is nicely melted and golden on top.

Notes

  • You can use any type of frozen ravioli, but cheese or vegetable-filled ravioli work best for this dish.
  • Feel free to add other vegetables such as mushrooms or zucchini for extra flavor and nutrition.
  • For a gluten-free version, select gluten-free ravioli and gluten-free breadcrumbs.
  • Make sure not to overfill the slow cooker to allow even cooking.
  • Leftovers can be refrigerated and reheated for an easy meal the next day.

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