Slow Cooker Florentine Ravioli Lasagna Food

SLOW COOKER RAVIOLI LASAGNA RECIPE

Steps:

• In a medium-sized non-stick skillet set to medium-high heat, add the ground beef. Add the salt, pepper, garlic powder, oregano and onion. Cook until the meat is browned. Don't drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
• Spray the slow cooker with non-stick spray.
• Add half of the marinara sauce to the bottom of the slow cooker.
• Add HALF of the bag of ravioli on top of that sauce.
• Add all of the ground beef mixture over the ravioli.
• Add the remaining ravioli over the meat.
• Pour over the remaining sauce.
• Sprinkle over the mozzarella cheese.
• Place the lid on the slow cooker. Cook on LOW for 4 hours.
• Serve and enjoy!

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 SHORTCUT RAVIOLI LASAGNA

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.

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.

SLOW-COOKER FLORENTINE RAVIOLI "LASAGNA"

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.

SLOW COOKER RAVIOLI CASSEROLE

Steps:

• 1. Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occaisionally, until onion is tender. Stir in pasta sauce, tomato sauce, water and Italian seasoning.
• 2. Place 1 cup of the sauce mixture in bottom of 6-quart slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli; top with remaining cup of cheese. Pour remaining sauce mixture on top.
• 3. Coverand cook on LOW heat setting 4 to 5 hours. Sprinkle with parsley. 12 servings.

RAVIOLI SKILLET LASAGNA FLORENTINE.

Steps:

• Mix together egg and ricotta. Pour spaghetti sauce an water into a deep pan and place over moderate heat.
• Boil the ravioli, drain and add to sauce. Fold in ricotta and egg mixture.
• Add thawed spinach and romano and heat.
• Serve hot.
• Note: If using Alfredo sauce, omit water and use milk in it's place.
• Cottage cheese has a totally different taste than Ricotta and I do not recommend it as a substitution.