RANDY'S SLOW COOKER RAVIOLI LASAGNA
A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy.
Provided by RandyOSU
Categories World Cuisine Recipes European Italian
Time 4h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 52.9 g, Cholesterol 91.3 mg, Fat 23.6 g, Fiber 7.2 g, Protein 29.4 g, SaturatedFat 10.4 g, Sodium 1333.8 mg, Sugar 17.2 g
RECIPE: SLOW COOKER RAVIOLI LASAGNA
Steps:
- Place the diced tomatoes and their juices, crushed tomatoes, garlic, Italian seasoning, salt, and vinegar together in a large bowl and stir to combine.
- Coat a 6-quart or larger slow cooker with cooking spray. Pour 1 1/2 cups of the tomato sauce into the bottom of the slow cooker. Scatter 1/3 of the ravioli (about 3 1/2 cups) evenly over the sauce. Sprinkle 1/4 of the cheese (about 1 cup) over the ravioli. Repeat the layers of sauce, ravioli, and cheese two more times. Pour the remaining tomato sauce over the top, then sprinkle with the remaining cheese.
- Cover and cook on the LOW setting until the sauce bubbles, the ravioli is heated through, and the cheese melts and browns, about 8 hours. Sprinkle with the parsley if desired and serve.
Nutrition Facts : SaturatedFat 14.7 g, UnsaturatedFat 0.0 g, Carbohydrate 89.1 g, Sugar 10.5 g, ServingSize Serves 8, Protein 36.1 g, Fat 30.8 g, Calories 765 cal, Sodium 1234.8 mg, Fiber 7.9 g, Cholesterol 0 mg
SLOW-COOKER SHORTCUT RAVIOLI LASAGNA
Ravioli, beef sauce and cheese are combined in a slow-cooker to make a delicious Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
- Cover; cook on Low heat setting 6 hours or until ravioli is tender.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Fiber 5 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg
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
Provided by LaraKN
Time 4h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
- Grease a 5-6 quart oval slowcooker.
- Spread 1/2 jar of Alfredo sauce in the bottom.
- Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
- Repeat layers twice more.
- 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.
- Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.
Nutrition Facts : Calories 316.8, Fat 14.1, SaturatedFat 7, Cholesterol 109.5, Sodium 534.6, Carbohydrate 5.1, Fiber 1.9, Sugar 1.7, Protein 38.6
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