Randy’s Slow Cooker Ravioli Lasagna
lean ground beef
Freshly ground black pepper
2 (24 ounce) jars
store bought pasta sauce
1 (25 ounce)
packet frozen cheese ravioli (thawed)
mozzarella cheese (shredded)
How to Make Randy's Slow Cooker Ravioli Lasagna
- Heat a large skillet over a medium high flame. Add ground beef and garlic to the skillet and season with salt, pepper and garlic powder. Sauté the meat for 5-7 minutes or until it is cooked through and browned.
- Drain and discard any grease run-off from the pan.
- Add the pasta sauce to the skillet and season with dried oregano, Italian seasoning and dried basil. Stir the sauce until everything is well combined with a wooden spoon and remove from flame.
- Scoop a ladleful of the meat sauce into the bottom of a slow cooker pot.
- On top of the sauce spread a layer of thawed cheese ravioli and ladle another layer of meat sauce.
- Repeat step 6 until the meat sauce and ravioli are used.
- Cover the cooker and cook the lasagna for 3-5 hours on a low setting.
- Sprinkle mozzarella cheese on top evenly and cook the lasagna for another 45 minutes to an hour or until the cheese has melted.
- Serve hot with a side of your liking.
- Did you know that the earliest known written mention of ravioli comes in the personal letter written by Francesco di Marco Datini, who was a merchant of Prato in the 14th century?
- According to the Guinness World Records, the longest ravioli measured 96 ft 1 inch and was made my Anyway Russia in St. Petersburg, Russia in 2013.
Lasagna is one of the oldest dishes of the Italian cuisine, with the earliest recipe found dating back to the 13th century.