Photo: Maya Visnyei
Try a new spin on the classic Italian dish with this delicious and easy Ravioli Lasagna.
1 796-mL can crushed tomatoes
1/2 cup 35% cream
1/2 cup milk
2 garlic cloves, minced
1 450-g pkg Italian sausage, casings removed
1 227-g pkg sliced cremini mushrooms
1 700-g pkg fresh ravioli, preferably spinach and cheese
1 cup grated mozzarella
Stir tomatoes with cream, milk and garlic in a large bowl.
Line bottom and sides of slow cooker with aluminum foil. Spread a quarter of tomato mixture over bottom. Crumble a third of sausage meat over sauce, then a third of mushrooms. Arrange a third of ravioli in an even layer over mushrooms. Repeat with remaining tomato sauce, sausage, mushrooms and ravioli, ending with sauce. Sprinkle evenly with cheese.
Cover and cook on low, 6 to 8 hours. Remove lid and let stand for 10 min before serving.
Protein 30g, Carbohydrates 60g, Fat 38g, Fibre 6g, Sodium 964mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.