A popular saying around here regarding the weather is - "Just wait a bit and the weather will be changing". Last week it was in the low 90s but with the heat index it felt like 100+ degrees F. This week and next week (if the weatherman knows what he is talking about) the temperatures are going to be about 10 degrees below normal with upper 70s and low 80s for the highs. This week we are making up for the almost lack of rain in July. Yesterday is the first day I can remember in a long time of rain during the day. Next week is supposed to be dry.
Last week when I made this Ravioli Lasagna it was HOT in the kitchen and so I decided to make it in the slow cooker instead of the oven as dil Sara did when we visited with the family in CO weekend before last. Sara had shared her menu plans with me before we went but she just said lasagna so I was pleasantly surprised to see the cheese ravioli. If you decide to bake it in the oven, just use a 9 x 13 - inch pan and place the raviolis in two single layers and heat about 30 minutes in the oven at 350 degrees F.
RAVIOLI LASAGNA
1 lb of ground beef
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 14.5 ounce can diced tomatoes (with seasonings)
1 25 ounce jar of pasta sauce (with seasonings)
1 24 ounce bag of frozen cheese ravioli
1 cup shredded mozzarella cheese
Parmesan cheese
Spray slow cooker with non-stick cooking spray (for easy cleanup).
Brown beef in skillet and season with garlic powder and Italian seasoning. You can add onion if you like. Add diced tomatoes and pasta sauce and simmer for 5 minutes.
In slow cooker spread about 1 cup of sauce in the bottom of the cooker. Place half of the ravioli on top.
Cover with half of the sauce that is left.
Add the rest of the ravioli and
then cover with the rest of the sauce.
Sprinkle cheese on top and cook on low for four hours.
(I didn't have any shredded cheese so just cut several slices of swiss cheese into strips and top sauce.)
and cook on low for 4 hours.
Sprinkle serving with some parmesan cheese, add a tossed salad, and some garlic bread and enjoy! (Did you read in the narrative above how to make it in a 9 x 13 - inch pan and bake in the oven?)
Last week when I made this Ravioli Lasagna it was HOT in the kitchen and so I decided to make it in the slow cooker instead of the oven as dil Sara did when we visited with the family in CO weekend before last. Sara had shared her menu plans with me before we went but she just said lasagna so I was pleasantly surprised to see the cheese ravioli. If you decide to bake it in the oven, just use a 9 x 13 - inch pan and place the raviolis in two single layers and heat about 30 minutes in the oven at 350 degrees F.
RAVIOLI LASAGNA
1 lb of ground beef
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 14.5 ounce can diced tomatoes (with seasonings)
1 25 ounce jar of pasta sauce (with seasonings)
1 24 ounce bag of frozen cheese ravioli
1 cup shredded mozzarella cheese
Parmesan cheese
Sprinkle serving with some parmesan cheese, add a tossed salad, and some garlic bread and enjoy! (Did you read in the narrative above how to make it in a 9 x 13 - inch pan and bake in the oven?)
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