ravioli lasagna
(1 RATING)
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.
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prep time
4 Hr
cook time
40 Min
method
Bake
yield
Ingredients
- 2 pounds italian sausage, mild
- 1 1/2 pounds ground beef
- 1/2 cup onion
- 6-8 cloves garlic
- 2-28 ounces cans crushed tomatoes
- 2-12 ounces cans tomato paste
- 29 ounces can tomato sauce
- 1 1/2 tablespoons sugar
- 3 teaspoons basil
- 1 teaspoon fennel
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 teaspoons parsley flakes
- 4-5 pounds refrigerated cheese filled ravioli
- 1 - big bag mozzarella cheese
- 1 package parmesan cheese
How To Make ravioli lasagna
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Step 1Fry italian sausage, ground beef, onion and garlic until meats are cooked through. Put in crock pot, I use the 6 quart.
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Step 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.
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Step 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.
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Comment & Reviews
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