Made this twice and it was awesome both times! Can't wait to make it again!

This Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna is a delightful twist on a classic comfort dish. Combining the creamy richness of Chicken Alfredo with the vibrant, herbaceous notes of pesto, this recipe is a perfect example of fusion cuisine at its finest. Originating from the traditional Italian lasagna, this variation swaps out lasagna noodles for ravioli, adding an extra layer of flavor and texture. It's an ideal dish for those who love the convenience of slow cooking while still enjoying a gourmet meal. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to impress family and friends with its depth of flavor and simplicity.

This hearty dish pairs beautifully with a simple green salad tossed in a light vinaigrette, which helps to balance the richness of the lasagna. A side of garlic bread or a crusty baguette is perfect for soaking up the creamy sauce. For a refreshing contrast, consider serving with a chilled glass of white wine, such as a Sauvignon Blanc or a Pinot Grigio, which complements the pesto's herbal notes.

Servings: 6

1 tablespoon olive oil (for greasing)
2 cups Alfredo sauce
1/2 cup pesto
1 package (25 oz) frozen cheese ravioli
2 cups cooked shredded chicken
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh parsley, chopped (optional, for garnish)

Lightly grease the slow cooker with olive oil.

In a small bowl, mix together the Alfredo sauce and pesto.

Spread a small amount of the Alfredo-pesto sauce at the bottom of the slow cooker.

Layer half of the frozen cheese ravioli over the sauce.

In another bowl, combine the shredded chicken with the remaining Alfredo-pesto sauce.

Spread half of the chicken mixture over the ravioli.

Add dollops of ricotta cheese over the chicken mixture.

Sprinkle with half of the mozzarella and Parmesan cheese, and a bit of Italian seasoning.

Repeat the layers with the remaining ravioli, chicken mixture, ricotta, and cheeses.

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

Garnish with fresh parsley before serving, if desired.

For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach for an earthy flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce. For a more robust flavor, use a smoked mozzarella or add a layer of sun-dried tomatoes. Experiment with different types of pesto, such as sun-dried tomato pesto or arugula pesto, to give the dish a unique twist.