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COOKING WITH THE SNAP: Slow Cooker Lasagna

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Slow Cooker Lasagna

Frozen Cheese Ravioli (Family size package or two small packages – I used fresh, instead of frozen)
Ground Beef (approximately 1 lb. lean ground beef)
Crushed tomatoes (2 – 14.5 ounce cans or 1 – 28 ounce can)
Italian Seasoning (1 tsp)
Garlic salt (1/2 tsp)
Mozzarella cheese
Parmesan cheese (optional)

In a large skillet, brown ground beef. Drain off any remaining fat in the skillet. Add crushed tomatoes and seasonings – Italian and garlic salt, stir until combined well.

Layer in a slow cooker – meat sauce, ravioli, mozzarella cheese and repeat (meat sauce, ravioli, mozzarella cheese). Top with meat sauce and sprinkle mozzarella and parmesan cheeses on top.

Cook on low for 4 hours. My sauce was cold, but if you’re using fresh ravioli and your meat sauce is hot, you may cook a little less time.

Turn off your slow cooker and allow to sit for 15 minutes before serving. Enjoy!

From the Kitchen of Lori Ivey