Slow-Cooker Florentine Ravioli "Lasagna"

“A really easy version of florentine lasagna using frozen ravioli as a shortcut. If you left out the spinach it would be white lasagna. Try to buy the loose spinach in the bag, not the block, that way you don't have to thaw. If you get the block, thaw and drain it”
READY IN:
4hrs 10mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
  2. Grease a 5-6 quart oval slowcooker.
  3. Spread 1/2 jar of Alfredo sauce in the bottom.
  4. Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
  5. Repeat layers twice more.
  6. Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
  7. Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: