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help me salvage this recipe
i made the slow cooker ravioli AKA lazy lasagna and it wasn't great.
here is how i made it:
1 cup low fat mozzarella
1 cup parmesan
1 jar classico traditional tomato basil sauce
2 bags low fat whole wheat ravioli (frozen)
i layered everything and cooked on low for 6 hours.
the problem wasn't the taste - the sauce was fine and the amount of cheese was good. the problem was the ravioli was soooooo gummy. like the raviolis were not longer ravioli shaped at all by the time it was done. h liked it but that's not saying a ton as he's not too picky.
i'm wondering if i should try more sauce? it seemed to need more but i'm wondering if you think that will help the raviolis, too? or is there something else i can do so the raviolis aren't gummy and retain their shape? does it have anything to do with the fact that the raviolis were whole wheat?
i'd like to salvage this because besides the fact that it was easy, i didn't miss the fat at all (i still ate a small portion because obviously low fat doesn't mean no fat, but it was healthier than doing full fat).
Re: help me salvage this recipe
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I agree - we have a "quick" lasagna recipe that's basically the same as this. You cook the ravioli first though, layer it like lasagna and back. I can scan you the exact recipe if you want to PM me your email.
I'm with schmoozer that I would honestly boil the ravioli's if you're doing frozen to get them almost done and then tranfer them to a pot with the sauce and cheeses and finish cooking them in there to get more of that flavor.
If you're really wanting the layered idea then I would do what bucks said and put it in a baking dish for about 40 minutes but I am lazy and wouldn't even fuss with that haha
I hae done it Amanda's way and it wasn't gummy.