Crockpot Ravioli Lasagna
Total time
- 2 LBS Ground Beef & Sausage
- 1 Red Onion, Chopped
- 4 Celery Stalks, Chopped
- 1 TBSP Minced Garlic
- Sea Salt & Black Pepper to taste
- 1 LB Mozzarella, cut into chunks
- 56 OZ Whole Peeled Tomatoes
- 6 OZ Shredded Parmesan Cheese
- 16 OZ Ricotta Cheese
- 20 OZ Pre-made Cheese Raviolli
- 14.5 OZ Tomato Sauce
- Italian Seasoning to taste
- Combine parmesan and ricotta in a bowl
- Brown beef & sausage with onion, celery, garlic, salt and pepper
- Strain
- Place a layer of meat mixture into slow cooker
- Add a layer of mozzarella
- Add layer of whole tomatoes
- Add ricotta and parmesan mixture
- Add layer of raviolli
- Add layer of tomato sauce
- Add layer of Italian seasoning
- Repeat layers
- Reserve mozzarella for final topping
- Cook on low 4 - 6 hours
- With 10 minutes remaining, add remaining mozzarella
- Sprinkle with grated parmesan
- Cover and cook remaining ten minutes
- Serve and enjoy
Recipe by Mr. B Cooks at https://mrbcooks.com/crockpot-ravioli-lasagna-slow-cooker-recipes/
3.5.3251