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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!
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
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 sauté 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
Our host for Tuesdays at the Table is All the Small Stuff.
Our host for Tuesdays Tasty Tidbits is Permanent Posies.
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