Recipe Slow Cooker Ravioli Lasagna Recipes

RANDY'S SLOW COOKER RAVIOLI LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
• Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
• Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

SLOW COOKER RAVIOLI LASAGNA RECIPE

Steps:

• In a large skillet brown the beef completely and drain off any remaining fat.
• Stir in all the cans of tomatoes, and seasonings.
• In a 6 quart crock pot, cover the bottom with some of the sauce.
• Then place a layer of ravioli across the bottom.
• Then place a layer of the mozzarella cheese.
• Continue this until all the meat sauce and the ravioli is used.
• You want to end with the meat sauce on top.
• Then top with the leftover mozzarella cheese and add the Parmesan cheese on top (completely optional).
• Cook on LOW for 4 hours.
• Turn off and let it sit for about 15 minutes before you serve.
• Cut and serve with your favorite side salad and crusty garlic bread.

SLOW COOKER RAVIOLI LASAGNA

Steps:

• Add olive oil to a large pot over medium heat. Add ground beef, onions, garlic, Italian seasoning, red chili flakes, salt and pepper. Cook for 5 to 7 minutes, until ground beef is cooked and onions are softened. Drain excess grease if needed.
• Stir in crushed tomatoes.
• Spread a small layer of sauce on the bottom of a 6 quart slow cooker. Add a layer of frozen ravioli. Add a layer of mozzarella cheese. Repeat with a layer of sauce, ravioli and mozzarella cheese until you end up with sauce on top.
• Top with remaining mozzarella and Parmesan cheese. Cover and cook on LOW for 4 hours.
• Turn off slow cooker and let sit for 20 minutes before serving. Sprinkle with dried parsley, if desired.