Slow Cooker Ravioli Lasagna
The most delicious Italian flavored dish simmered in the crockpot. It's a double up. Check it out.
Equipment
- 6 quart crockpot
- large deep skillet
- spatula
- cutting board & sharp knife
- measuring spoons
Ingredients
- 1 lb ground beef
- 1 lb jimmy dean pork sausage
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 TBS minced garlic
- 1 (15oz) jar alfredo sauce
- 1 (24oz) jar marinara sauce
- 6 oz ricotta cheese
- 6 oz cottage cheese
- 1 TBS italian seasoning
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 TBS dried parsley
- 1 lb 3 oz frozen cheese raviolli
- 16 oz mozzarella cheese, shredded
- 6 oz parmesan cheese, shredded
Instructions
- In a large deep skillet break up and brown ground beef & sausage. Drain excess grease. Add in bell pepper and onion and cook until softened.
- Stir in minced garlic, salt, black pepper, dried parsley, italian seasoning, alfredo sauce, marinara sauce, ricotta cheese, and cottage cheese.
- Spray a 6 quart slow cooker/crockpot with non-stick cooking spray. Place 1/3 of the frozen ravioli in a single layer in bottom of prepared slow/cooker/crockpot.
- Spoon 1/3 of the sauce mixture evenly over top of ravioli in crockpot. Top with 1/3 of the shredded mozzarella & parmesan cheese.
- Repeat with 1/2 of remaining ravioli, top with 1/2 of the sauce, and sprinkle 1/2 of the cheese on top.
- Repeat with remainder of ravioli, top with remaining sauce and top with remaining cheese.
- Place lid on crockpot and cook on high for 2 hours or on low for 4 hours until ravioli is heated through and cheese is melty and bubbly. Top with a sprinkling of dried parsley.Let sit for 30 minutes before serving.