Slow Cooker Ravioli Lasagna
This dinner comes together easily and cooks without you overseeing it in a slow cooker or multi cook pot. A delicious short cut lasagna easy enough for a busy schedule.
Ingredients
- 1 pound ground beef
- 1 tbsp paste garlic or 2-3 cloves, minced
- 1 tsp garlic powder or dehydrated garlic
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 jars spaghetti sauce 24 ox each
- 1/2 tsp Better Than Bouillon Roasted Garlic
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 pkg frozen/fresh ravioli (about 1.5 pounds)
- 2-3 cups shredded mozzarella
- 3 tbsp fresh chopped parsley if desired
Instructions
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In a large deep skillet over medium heat, brown the ground beef. Once mostly browned, drain off the fat.
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Stir in the fresh garlic /garlic paste and saute for a few seconds. Add in the garlic and onion powder and salt and pepper. Stir to mix.
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Add in the sauce and Better Than Bouillon. Stir well to incorporate the meat throughout. Add in the dried herbs and stir to mix in.
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In the bottom of the slow cooker, place 1/3 of the sauce and spread out. Layer in half the ravioli. Sprinkle with a small handful of shredded mozzarella.
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Repeat the layer, ending with the last of the sauce on top. Make sure all ravioli is covered by sauce. Sprinkle with 1 cup of shredded mozzarella.
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Cook on low 7 hours or on high for 4 hours (base the time on the way your slow cooker behaves). It's forgiving if over cooked. If you want, add more shredded cheese 30-60 minutes before eating.
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Turn off pot and let sit 5 minutes before serving.
Recipe Notes
Serve with a green salad and Italian bread or garlic bread.
This will have a lot of sauce to cook the ravioli in. If you want to use less sauce, just know the "lasagna" will be thicker. Thinning one jar of sauce with a little water will give the ravioli enough liquid to cook in.