Crockpot Ravioli Lasagna
Ingredients:1 pound lean ground beef or Italian sausage1 medium yellow onion diced3 cloves garlic minced24 ounces marinara sauce or pasta sauce14.5 ounces canned diced tomatoes drained1 ½ teaspoons Italian seasoningsalt and pepper to taste25 ounces frozen cheese ravioli do not thaw2 ½ cups shredded mozzarella cheese divided¼ cup shredded Parmesan cheeseInstructions:In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.Spray the inside of a 6 qt crock pot with cooking spray.Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn't touch the cheese.Cover and cook on low for 3 to 4 hours.Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.