Ravioli Lasagna Recipe

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Ravioli Lasagna

Angela Mason

By
@ang_mason

The homemade sauce makes this, and it's simple when using a crock pot. I prefer fresh cheese ravioli, but you can use frozen thawed just don't boil or it will turn out to watery. I live in Wisconsin so we like it cheesy! You can use however much cheese you like.

Rating:
★★★★★ 1 vote
Comments:
Prep:
4 Hr
Cook:
40 Min
Method:
Bake

Ingredients

2 lb
italian sausage, mild
1 1/2 lb
ground beef
1/2 c
onion
6-8 clove
garlic
2-28 oz
cans crushed tomatoes
2-12 oz
cans tomato paste
29 oz
can tomato sauce
1 1/2 Tbsp
sugar
3 tsp
basil
1 tsp
fennel
2 tsp
italian seasoning
1 tsp
salt
1/2 tsp
pepper
4 tsp
parsley flakes
4-5 lb
refrigerated cheese filled ravioli
1
big bag mozzarella cheese
1 pkg
parmesan cheese

Step-By-Step

1Fry italian sausage, ground beef, onion and garlic until meats are cooked through. Put in crock pot, I use the 6 quart.
2Add all the rest of the ingredients except ravioli and cheeses. Cook for at least 4 hours or longer, if you can stand to smell it that long without eating it! The longer you cook it, the better it is.
3To assemble put some sauce, enough to cover the bottom in a lasagna pan. Put in the ravioli. Cover with remaining sauce and top with cheeses. Cover and bake at 350 for about 30- 40 minutes or until really bubbly. You can uncover and bake for 10 minutes or so to brown up the cheese on top if you like.

About this Recipe

Course/Dish: Beef, Pasta, Pork
Main Ingredient: Beef
Regional Style: Italian