Excuse me while I toot my own horn – BUT – Dinner tonight was amazing! Oh my goodness.
Last week I made a Crock Pot Turkey Lasagna. I loved how it turned out. While planning out the menu plan for this week I was tempted to add the turkey lasagna to the roster again. To avoid being boring I didn’t. My mind started flowing and that was when I thought up the Ravioli Lasagna. I wasn’t sure how it would turn out, but I had to give it a shot. I’m so glad I did!! It was delicious.
1lbs ground beef
Frozen Meat Ravioli (package)
2 jars of your favorite tomato (pasta) sauce
1 medium onion (chopped)
1 tsp onion powder
2 tsp Club House Garlic Plus
1 tsp Italian seasoning
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup parmigiana cheese
salt and pepper (to taste)
Brown ground beef and onions in pan. Season with salt and pepper to taste. Once meat is cooked through, drain off fat. Return to stove. Add in tomato sauce and spices. Simmer uncovered 5 minutes. Mix together 1 cup ricotta cheese and 1 cup mozzarella cheese, set aside.
Spray crock pot with non-stick spray. Spoon 1/4 of the sauce into bottom of crock pot. Top with frozen ravioli. Try not to overlap the ravioli too much. Spread 1/3 of the ricotta mixture over the ravioli. I spread a bit on each ravioli prior to placing it into the crock pot. It made it easier. Do what works for you though. Continue with two more layers of sauce, ravioli, and cheese. The final layer should be meat sauce.
Cook on low 3 hours. During final 20 to 30 minutes add final layer of cheese (1/2 cup mozzarella and 1/2 cup parmigiana cheese).
When plating you’ll find that it may fall apart. That’s fine the cheeses have all blended through. It’s not a meal designed to stay perfectly layered.
If you don’t like meat ravioli, you can use cheese ravioli.
If you are short on pasta sauce, you could alternatively use 15oz pasta sauce and 28oz crushed tomatoes.
This meal would be ok with a ground beef, turkey or chicken meat sauce.