Slow Cooker Ravioli Lasagna

 I found this slow cooker ravioli “ lasagna” recipe about a year ago and I have made it a bunch of times. I am sharing the recipe with the changes I have made and I will have the recipe site I got the recipe from. 

*Quick note--  I had ran out of mozzarella so I had to use a bit of double cheddar blend with the mozzarella.  It was still yummy*

Slow Cooker Ravioli Lasagna 

• ▢ 25 oz. frozen ravioli –  (I use Olivieri Ricotta Spinach Fresh Pasta Ravioli, Fresh Pasta, 2 x 225 g) 
• ▢ 1 lb. ground beef, (can use sausage. I’ve used chorizos before)
• ▢ 1 cup white onion, diced
• 2 cloves of garlic, chopped
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. pepper
• ▢ 1/4 tsp. garlic powder
• ▢ 1/2 tsp. Italian seasoning
• ▢ 24 oz. marinara sauce
• ▢ 8 oz. shredded mozzarella cheese, (2 cups)
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• In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion and garlic. Add the salt, pepper, garlic powder, and Italian seasoning. Cook until the meat is browned. If there is a lot of extra fat in the pan with the meat I remove a bit of it.
• Spray the slow cooker with non-stick spray 
• Add half of the marinara sauce to the bottom of the slow cooker.
• Add half of the bag of ravioli on top of that sauce.
• Add all of the ground beef mixture over the ravioli.
• Add the remaining ravioli over the meat.
• Pour over the remaining  marinara
• sauce.
• Sprinkle over the mozzarella cheese.
• Place the lid on the slow cooker. Cook on LOW for 4 hours. 
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