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
