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Slow Cooker Sausage and Peppers Ravioli Lasagna

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This Slow Cooker Sausage and Peppers Ravioli Lasagna is a comforting and flavor-packed dish, perfect for any occasion.

Ingredients

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  • 1pound Italian sausage (mild or spicy, based on your preference)
  • 1yellow onion, chopped
  • 1red bell pepper, chopped
  • 1yellow bell pepper, chopped
  • 1green bell pepper, chopped
  • 3 cupsmarinara sauce (store-bought or homemade)
  • 1package (25 oz) frozen cheese ravioli
  • 2 cupsshredded mozzarella cheese
  • 1/2 cupgrated Parmesan cheese
  • 1 teaspoondried oregano
  • 1 teaspoondried basil
  • 1/2 teaspoongarlic powder
  • Salt and pepper to taste
  • Optional substitutions:You can substitute ground turkey or chicken sausage for a lighter version. For a vegetarian option, replace the sausage with sautéed mushrooms or tofu crumbles.

Instructions

  1. Begin by cooking the Italian sausage in a medium skillet over medium heat. Use a spatula to break the sausage into smaller pieces as it cooks. This should take about 5-7 minutes, or until the sausage is nicely browned and fully cooked through. Once done, drain any excess fat to avoid sogginess in your lasagna.
  2. Next, add the chopped onion and bell peppers to the skillet with the cooked sausage. Sauté for an additional 3-5 minutes, until the vegetables are tender and fragrant. This step not only enhances the flavors but also ensures your vegetables are perfectly cooked before layering.
  3. In your slow cooker, begin by spreading a thin layer of marinara sauce on the bottom. This prevents sticking and creates a flavorful moisture base. Next, arrange a layer of frozen ravioli on top of the sauce. Use a spoon to spread a portion of the sausage and pepper mixture over the ravioli. Top this with sprinklings of mozzarella and Parmesan cheese for that cheesy goodness. Repeat this process: more sauce, ravioli, sausage mixture, and cheese until all your ingredients are layered in the slow cooker, finishing with a generous layer of cheese on top.
  4. Sprinkle the dried oregano, basil, garlic powder, and a touch of salt and pepper over your top layer of cheese. Cover the slow cooker and set it to cook on low heat for 4-5 hours. This allows the flavors to meld beautifully, and the ravioli to become tender. You’ll know it’s ready when the cheese is melted and bubbly, creating a mouthwatering visual!
  5. Once your Slow Cooker Sausage and Peppers Ravioli Lasagna is done cooking, let it rest for about 10 minutes before serving. This resting time helps it to set, making it easier to slice and serve. Spoon out individual portions and enjoy the hearty delight!

Notes

Try to use frozen ravioli for this recipe to maintain the texture even after cooking in the slow cooker. Feel free to experiment with your cheese choices; mixing in provolone or gouda would create interesting flavors! Make it ahead: This dish can be prepared the night before and stored in the fridge before cooking.

Nutrition

Find it online: http://ingredientidea.com/slow-cooker-sausage-and-peppers-ravioli-lasagna/