Thursday, August 12, 2010

Ravioli Lasagna

1 Comments

As I mentioned before, I found a few "new to me" recipes in a book called Six Ingredients or Less: Slow Cooker.  This is one I had never even thought of, yet so simple and delicious.

Easy Ravioli Lasagna

1 1/2 pound lean ground beef
1 tablespoon light brown sugar
1 jar spaghetti sauce with mushrooms
1 package frozen cheese-filled ravioli
5 cups Mozzarella cheese, shredded


Brown ground beef.  Drain.  Add spaghetti sauce and brown sugar.  Heat through.

Spoon a little sauce on the bottom of a spayed slow cooker.  Add a single layer of frozen ravioli (do not thaw). Add a layer of half the sauce then half the cheese.  Repeat layers.  Cover and cook on high 3 to 4 hours until very hot and cheese has melted.


Here's what I did:

I didn't have any ground beef, but had half a pound of sausage and half a pound of ground turkey, so I cooked that, then added traditional spaghetti sauce and brown sugar.  I didn't bother heating it up.

I wanted to make this into individual meals, so I set them up for my mini crock pots:


I layered freezer containers like described above, using twelve raviolis per container, and three layers per container.  I put the containers in the freezer.


On the day I wanted to have this for dinner, I pulled a portion out of the freezer, run some water over the bottom of the container, and popped it out like a big lasagna ice cube and plopped it right into a mini crock pot.  I cooked it on high for about four hours.

I spooned it out into a bowl.  It didn't come out as a pretty layered lasagna, but it tasted incredible!  The ravioli was tender and cooked perfectly.  The sauce and cheese was very yummy.

This dish will definitely be a regular.





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1 comments:

Stacy@{share and remember} August 12, 2010 at 3:45 PM

Thanks for sharing your blog on LinkedIn! I will be checking out some stuff here. Trying to get organized for September! Ideas like this make me excited about my job again - you know how burn out is!

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