Slow Cooker Chicken Alfredo Ravioli Lasagna

1. Begin by lightly greasing the inside of your slow cooker.

2. Spread a small amount of Alfredo sauce on the bottom to prevent sticking.

3. Layer half of the frozen ravioli in a single layer over the sauce.

4. Combine the shredded chicken with half of the remaining Alfredo sauce and spread over the ravioli.

5. Spoon half of the ricotta cheese in dollops over the chicken layer, then sprinkle with half of the mozzarella and half of the Parmesan cheese. Sprinkle a little Italian seasoning over the cheese.

6. Repeat the layers, starting with the rest of the ravioli, the chicken and Alfredo mix, ricotta, and ending with the remaining mozzarella and Parmesan.

7. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbly and melted.

8. Garnish with fresh parsley before serving, if desired.

– For a vegetarian version, simply omit the chicken and add layers of sautéed spinach or mushrooms.
– Want a bit of a spicy kick? Mix in some red pepper flakes with the Alfredo sauce.
– No slow cooker? No problem! Assemble in a baking dish and bake covered at 375°F for about 50 minutes, then uncover and bake for an extra 10 minutes to brown the cheese.
– Make it ahead: Assemble the layers in your slow cooker insert the night before, refrigerate, and start cooking in the morning for an effortless gourmet meal by dinnertime.

This Slow Cooker Chicken Alfredo Ravioli Lasagna is more than just a meal; it’s a comforting hug in the form of a cheesy, savory delight. Whether you’re feeding a crowd or looking to have leftovers for the week, this dish promises to satisfy your cravings with minimal effort. Happy cooking!