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Ravioli Lasagna

Ravioli Lasagna

Made with Only Five Non-Pantry Ingredients

This Ravioli Lasagna is the easier of the two lasagna recipes in this book.  In fact, it’s so easy that it only includes five non-pantry ingredients.  Rather than layer the pasta and ricotta cheese separately, frozen cheese-filled raviolis are used to fill both roles at the same time.

1 tablespoon olive oil
1 yellow onion, diced
1 pound lean ground beef
Salt and pepper to taste
1 (24-ounce) jar chunky spaghetti sauce
1 (25-ounce) bag frozen cheese ravioli
2 cups shredded mozzarella cheese

Heat olive oil in a large skillet over high heat.  Add onion, ground beef, and a pinch of salt and pepper.  Sauté until meat is browned.

Stir spaghetti sauce into the ground beef mixture, and remove from heat.

Spoon 1/4 of the beef and sauce mixture into the bottom of a slow cooker and then cover with a layer of 1/3 of the frozen ravioli.

Top the frozen ravioli with another layer of sauce, then 1/3 of the mozzarella cheese.

Repeat for 2 more layers of ravioli, then sauce, then cheese, ending with the cheese on top.

Set the cooker to LOW, cover, and let cook 7 hours, or until raviolis are hot throughout.

Helpful Hint
Using fresh ravioli from the refrigerated (not frozen) case is not recommended, as the pasta can fall apart after extended cooking.




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