Randy's Slow Cooker Ravioli Lasagna

A fantastic way to enjoy lasagna without all the fuss! I thought using frozen ravioli already filled with cheese instead of layering layers of noodles and cheese would make a great dish so easy. It all comes together; just scoop it out, serve with a salad, and enjoy

Randy's Slow Cooker Ravioli Lasagna

makes 8 servings

Ingredients:

• 1 pound ground beef
• 1 tablespoon chopped garlic
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (24 ounce) jars prepared pasta sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (25 ounce) package cheese ravioli, thawed if frozen
• 2 cups shredded mozzarella cheese

Instructions:

1. Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
2. Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
3. Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

Note:

Using two jars of pasta sauce yields a much richer product. If you don't like as much sauce, you can use a single jar. The seasonings can be adjusted to your tastes. I prefer a generous amount.

Source: http://allrecipes.com/Recipe/Randys-Slow-Cooker-Ravioli-Lasagna/Detail.aspx

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