So now that this thing called “school” has invaded our lives, our Tuesdays and Thursdays are a nightmare. School, violin, soccer…we don’t get home until almost 8:00pm. This recipe was a lifesaver yesterday and everyone liked it so much they had seconds.
1 pound ground beef, turkey or chicken (browned and drained)
1 (28-ounce) jar prepared pasta sauce
25-30 frozen cheese or meat ravioli
2 cups Italian blend shredded cheese
2 tablespoons warm water
Use a 4-quart slow cooker. After browning the meat in a skillet, drain well and add the pasta sauce (save the jar!) to the meat in your saute pan. Stir to combine.
Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.
Put 2 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your “lasagna.”
Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the ravioli is tender and the filling is heated through.
Did I change anything? I didn’t, but I think the next time I make it I am going to use Italian sausage instead of ground turkey.
What did the family think? Everyone had seconds! What’s not to like about ravioli lasagna? 🙂
Where did this recipe come from? Crockpot365
photo from Amazon.com