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