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Crock Pot Lasagna Recipe

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This recipe for Crock Pot Lasagna, by , is from The Mikunda Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Beard


1 lb hamburger
1 bag frozen cheese ravioli (25 oz)
1 32 oz jar spaghetti sauce (I use Ragu or Prego Italian Sausage & Garlic)
1 can crushed tomatoes (I use the kind with basil seasoning)
1 green pepper, chopped
1 yellow onion, chopped
1 tsp minced garlic
2 tsp brown sugar
1 tbsp Italian Seasoning (or use Oregano and Basil)
1 tsp crushed fennel seed (optional)
1 tsp red pepper flakes
4 cups mozarrela cheese
cup fresh grated parmesan cheese

In a large skillet, brown beef, onion, green pepper and garlic. Drain.
Stir in the spagetti sauce, tomatoes, and all the seasonings.
In a 6 quart crock pot, cover the bottom with some of the sauce.
Add a layer of ravioli.
Add a layer of mozarella cheese.
Repeat layers until you use up all the ravioli and cheese and sauce - end with a layer of mozarella cheese.
Top with the parmesan cheese.

Cook on low for 4 hours.
Uncover, turn off and let it sit 15 min before serving.

Personal Notes:
Personal Notes:
This is a combination of 2 recipes - it's the sauce from my original Lasagna recipe that I made with lasagna noodles and additional cottage cheese in a 9 x 13 pan, substituting the cheese filled ravioli in a crock pot recipe I found online. Very good!




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