Why You’ll Love This Recipe
This Lazy Day Vegetable Lasagna is perfect for those days when you crave something comforting but don’t want to spend hours in the kitchen. With its layers of creamy Alfredo sauce, fresh vegetables, and ravioli, you get all the flavors of lasagna in an easy-to-make slow-cooked version. The slow cooking allows the flavors to meld together, while the mozzarella and toasted panko topping add a satisfying crunch. It’s a hearty, vegetarian dish that will please the whole family!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 15 oz jar of Alfredo sauce
- Two (25 oz) packs of frozen ravioli
- 1 cup carrots, shredded
- 2 cups fresh spinach, chopped
- 8 oz pack of mozzarella cheese, shredded
For the Toasted Panko:
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
Directions
- Prepare the Toasted Panko: In a small bowl, mix the panko breadcrumbs with melted butter. Set aside. This will create a nice, crispy topping for your lasagna.
- Layer the Lasagna:
- Start by pouring a small amount of Alfredo sauce at the bottom of your slow cooker.
- Place a layer of frozen ravioli on top of the sauce.
- Spread some fresh spinach and shredded carrots on top of the ravioli layer.
- Sprinkle a generous amount of shredded mozzarella cheese over the vegetables.
- Continue Layering:
- Keep layering until all ingredients are used up. Be sure to end with a final layer of ravioli and top with a generous layer of Alfredo sauce.
- Sprinkle mozzarella cheese on top of the last layer.
- Cook the Lasagna:
- Cover the slow cooker and set it to high for 3 hours, or if you have more time, set it to low for 6 hours.
- The lasagna is ready when the cheese is melted, the sauce is bubbling, and the ravioli is tender.
- Add Toasted Panko:
- In the final 15 minutes of cooking, sprinkle the toasted panko breadcrumbs over the top of the lasagna to create a crunchy, golden topping.
- Serve and Enjoy:
- Once the lasagna is done, serve hot, and enjoy the creamy, cheesy goodness!
Servings and Timing
- Servings: 8
- Prep time: 10 minutes
- Cook time: 180 minutes (or 6 hours on low)
- Total time: 190 minutes
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in the microwave for 1-2 minutes, or reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through. This lasagna also freezes well—just cover it tightly and freeze for up to 3 months. To reheat from frozen, bake at 350°F (175°C) for about 30-40 minutes or until fully heated.
FAQs
Can I use fresh ravioli instead of frozen?
Yes, you can use fresh ravioli instead of frozen, but be aware that the cooking time may be slightly shorter. Fresh ravioli cooks faster, so check it after 2.5-3 hours on high.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day ahead and store it in the refrigerator. Just cook it the following day when you’re ready to serve. The slow cooker will still give it that wonderful, melty texture.
Can I add other vegetables to this lasagna?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or mushrooms. Just chop them up and layer them with the other ingredients.
Is this recipe gluten-free?
This recipe is not gluten-free, as it uses ravioli, which typically contains gluten. However, you can use gluten-free ravioli if you need a gluten-free option.
Can I use a different type of cheese?
Yes! You can substitute the mozzarella with other cheeses such as ricotta, Parmesan, or a blend of Italian cheeses for added flavor.
Can I use a different sauce?
While Alfredo sauce is classic for this recipe, you could substitute with marinara or pesto if you prefer a different flavor profile.
What can I serve with this dish?
This lasagna pairs beautifully with a simple green salad or garlic bread for a complete meal.
Can I cook this lasagna in the oven?
While this recipe is designed for the slow cooker, you can bake it in the oven. Preheat your oven to 350°F (175°C), assemble the lasagna in a baking dish, and bake for 30-35 minutes, or until bubbly and golden on top.
How do I prevent the lasagna from being too watery?
If your lasagna ends up too watery, make sure to drain any excess water from the frozen ravioli before layering. You can also cook it uncovered in the final 30 minutes to help reduce any excess moisture.
Can I double this recipe?
Yes, you can double this recipe to serve more people. Just ensure your slow cooker is large enough to accommodate the extra ingredients and adjust the cooking time if needed.
Conclusion
This Lazy Day Vegetable Lasagna is the ultimate comfort food with minimal effort. Packed with fresh vegetables, creamy Alfredo sauce, and ravioli, it’s a deliciously easy way to enjoy a classic Italian-American dish. Perfect for busy days, family dinners, or when you just want something comforting without spending hours in the kitchen. Let the slow cooker do all the work and enjoy this cheesy, veggie-packed lasagna in no time!
Lazy Day Vegetable Lasagna
- Total Time: 190 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Lazy Day Vegetable Lasagna is an easy, slow-cooked version of lasagna using frozen ravioli, fresh vegetables, and creamy Alfredo sauce, topped with toasted panko for a satisfying crunch.
Ingredients
15 oz jar of Alfredo sauce
Two (25 oz) packs of frozen ravioli
1 cup carrots, shredded
2 cups fresh spinach, chopped
8 oz pack of mozzarella cheese, shredded
1 cup panko breadcrumbs
2 tablespoons butter, melted
Instructions
- In a small bowl, mix panko breadcrumbs with melted butter to make the toasted panko. Set aside.
- Start by pouring a small amount of Alfredo sauce at the bottom of your slow cooker. Layer frozen ravioli on top of the sauce, followed by spinach, carrots, and shredded mozzarella cheese.
- Continue layering until all ingredients are used up, finishing with a final layer of ravioli, Alfredo sauce, and mozzarella cheese.
- Cover the slow cooker and set to **high** for 3 hours or **low** for 6 hours. Check when cheese is melted and ravioli is tender.
- In the final 15 minutes, sprinkle toasted panko breadcrumbs over the top to add a golden, crispy topping.
- Serve hot and enjoy the creamy, cheesy lasagna.
Notes
You can add extra vegetables such as zucchini, bell peppers, or mushrooms to personalize this dish.
For a gluten-free option, swap out the ravioli for gluten-free ravioli.
If you don’t have a slow cooker, you can bake the lasagna in the oven at 350°F (175°C) for 30-35 minutes until bubbly and golden on top.
If the lasagna is too watery, drain excess water from the ravioli before layering and cook uncovered during the last 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 180 minutes (or 6 hours on low)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
