Tasty Tuesday: Crockpot Ravioli Lasagna


This recipe is so tasty and you can personalize it to your family's tastes quite easily.  I used the veggies I had left in my frig and added the spinach ravioli I found at my local grocery store on sale.  You can add sausage or hamburger or even try TVP. 
I hope you enjoy this week's Tasty Tuesday!

Recipe:  Crockpot Ravioli Lasagna

2 Tbs Extra Virgin Olive Oil
dash of red pepper flake
1 medium onion chopped
1 large zucchini chopped
1 bunch of mushrooms chopped
1 jar of roasted red peppers in oil chopped
1 28 oz can of chopped tomatoes
2 Tbs minced garlic
Italian seasoning
fresh cracked black pepper
dried parsley

1 28 oz jar prepared pasta sauce
2 28 oz bags of frozen ravioli
1 12 oz bag of shredded Italian blend or mozzarella cheese

Directions:
Drizzle the Extra Virgin Olive Oil in a skillet and add the red pepper flake, onion, zucchini and mushrooms.  Cook until onions are translucent and veggies are soft.  Add the roasted red peppers, chopped tomatoes, minced garlic, all the seasons, and pasta sauce to the veggies in your saut√© pan. Stir to combine. 



Using a 4-quart slow cooker, scoop a large spoonful of your veggie sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.



Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.

Inspired by a recipe on Crockpot365



Our hosts for Tasty Tuesday are Balancing Beauty and Bedlam and  
33 Shades of Green
Our host for Topsy Turvy Tuesday's is
I'm Topsy Turvy.
Our host for Tuesdays at the Table is All the Small Stuff.
Our host for Tuesdays Tasty Tidbits is Permanent Posies.

Emily Elliott

Some say he’s half man half fish, others say he’s more of a seventy/thirty split. Either way he’s a fishy bastard. Google

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