Ravioli is the best way to make lasagna in the world, because it acts as a noodle and ricotta layer! My family love slow cooker ravioli lasagna.

 

Equipment

Slow Cooker – 5 quart or larger

Ingredients

25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)

1 lb. ground beef (can use mild sausage)

1 cup white onion diced

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. dried leaf oregano (not ground)

24 oz. marinara sauce (I use Rao’s)

8 oz. shredded mozzarella cheese (2 cups)

 

Method of Cooking Ravioli Lasagna in a Crockpot

Add the ground beef and diced onion into the skillet that has been heated with medium-high heat. Salt, pepper, garlic powder and oregano are added. Cook until it gets browned by the meat. Don’t pour off all the liquid from the meat; leave behind few tablespoons to retain its juiciness.

Spray cooking oil on your crockery pot to prevent sticking.

Pour half of marinara sauce at the bottom of slow cooker.

Put HALF bag of ravioli over that layer of sauce.

The entire mixture is finally placed over these raviolis.

On top arrange all other ravioli pieces which remain after adding ground beef mixture.

Add remaining raviolis on top then another layer of marinara sauce

Finally sprinkle some mozzarella cheese up on it

Cover with a lid and cook for 4 hours on low heat setting in a slow cooker,

Serve hot!