Slow Cooker Ravioli Lasagna
This slow cooker ravioli lasagna layers frozen cheese ravioli with seasoned ground beef, marinara and mozzarella. Cook it on LOW for 4 hours or HIGH for 2–2½ hours, then rest for 10 minutes.
INGREDIENTS:
25 oz frozen ravioli 5 cheese, do not thaw
1 lb ground beef can use mild sausage as alternative
1 cup white onion diced
1/2 tsp salt for seasoning
1/4 tsp pepper for seasoning
1/4 tsp garlic powder for seasoning
1/2 tsp dried leaf oregano not ground
24 oz marinara sauce I prefer Rao’s
8 oz shredded mozzarella cheese about 2 cups
DIRECTIONS:
In a medium nonstick skillet over medium-high heat, cook the ground beef and diced onion with the salt, pepper, garlic powder and oregano until the beef reaches 160°F (71°C). Drain excess fat.
Spray the inside of the slow cooker with non-stick spray to prevent sticking.
First layer: Pour half of the marinara sauce into the bottom of the slow cooker. Second layer: Arrange half of the frozen ravioli over the marinara sauce. Third layer: Spread all of the cooked ground beef and onion mixture over the ravioli. Fourth layer: Add the remaining ravioli on top of the beef mixture. Fifth layer: Pour the remaining marinara sauce over the ravioli. Sixth layer: Sprinkle shredded mozzarella cheese over the top …