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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.

This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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