Vegan Easy Crockpot Ravioli Lasagna

Time

• Prep: 10–15 minutes
• Cook: 3–4 hours (High) or 5–6 hours (Low)

Ingredients (Serves 4–6)

Main

• 2 packages vegan ravioli (about 20–24 oz total)
  (spinach, mushroom, or vegan cheese-filled)
• 3 cups marinara sauce (store-bought or homemade)
• 1 cup water or vegetable broth

Vegan Cheese Layer

• 1 cup vegan ricotta
  (store-bought or tofu-based)
• 1 1/2 cups shredded vegan mozzarella
• 1/4 cup nutritional yeast (optional, for cheesy flavor)

Vegetables (optional but recommended)

• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 zucchini (thinly sliced)
• 1/2 onion (finely chopped)
• 2 cloves garlic (minced)

Seasoning

• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

1. Prep the base

Lightly grease the crockpot insert.

In a bowl, mix marinara sauce with water or vegetable broth.
This helps prevent the ravioli from drying out.

2. Prepare the cheese mixture

In another bowl, combine:

• Vegan ricotta
• Nutritional yeast (if using)
• A pinch of salt and pepper

Mix until smooth.

3. Layer the lasagna

Start layering like traditional lasagna:

1. Spread a thin layer of sauce on the bottom
2. Add a layer of ravioli (single layer)
3. Spread some ricotta mixture
4. Add vegetables (spinach, zucchini, onion, garlic)
5. Sprinkle vegan mozzarella
6. Pour some sauce

Repeat layers until ingredients are used, finishing with:

• Sauce on top
• A generous layer of vegan mozzarella

4. Cook

Cover and cook:

• On High: 3–4 hours
• On Low: 5–6 hours

The ravioli should be tender and the layers set.

5. Rest before serving

Turn off the crockpot and let it sit uncovered for 10–15 minutes.
This helps it firm up and makes slicing easier.

Serving Suggestions

• Serve with garlic bread or a simple salad
• Garnish with fresh basil or parsley
• Add chili flakes if you like heat

Tips and Variations

• Use frozen ravioli directly (no need to thaw)
• Add mushrooms or bell peppers for more vegetables
• For extra richness, drizzle a little olive oil before serving
• If your crockpot runs hot, check at the 2.5-hour mark

Quick Tofu Ricotta (if you don’t have store-bought)

Blend:

• 1 block firm tofu
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt to taste