Slow Cooker 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!

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.

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.

CROCK POT RAVIOLI

Steps:

• Pour about half of the pasta sauce in the bottom of crock pot.
• Add frozen ravioli.
• Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
• Sprinkle Italian seasonings over sauces.
• Sprinkle cheese on top.
• Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

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 LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.