Crockpot Lasagna with Ravioli

You’ll adore how simple this recipe for lasagna in the crock pot is. Your whole family will enjoy this dish!

Ingredients:

Apply nonstick cooking spray to the slow cooker’s interior.
In a sizable skillet over the heat, brown the ground beef. If desired, drain fat. When the onions are tender and translucent, add the diced onion and simmer for a further three to five minutes.
In a slow cooker, put about one-third of the spaghetti sauce in the bottom.
Over the sauce, arrange half of the frozen ravioli in a uniform layer. Place half of the meat mixture and half of the leftover sauce on top.
Continue by layering another layer of ravioli, meat, and sauce before adding cheese. Leave uncovered and cook on low for two to three hours.

Variations

Thawing ravioli will alter how long they take to cook.
If you enjoy a very cheesy lasagna, try using ricotta cheese or a combination of cheeses. Ricotta cheese, mozzarella, parmesan, and Monterey Jack are good choices for this lasagna.
Use frozen ravioli filled with beef to make your crockpot lasagna more meaty, or top it with a layer of browned ground beef and Italian sausage. A tasty way to further bulk up this lasagna is to add frozen meatballs.
You may easily swap out the spaghetti sauce for crushed tomatoes from a can. If you enjoy a little heat, you might want to try Ro-Tel tomatoes.
Add some onion and garlic to your ground beef to enhance its flavor, or brown your ground beef

Tips

Before placing and layering the ingredients in the crockpot, spray it with nonstick cooking spray to make cleanup a joy.
If, after eating the lasagne, you still have trouble with food sticking to the pot, you might want to try adding a drier sheet and hot water to the pot. Because the dryer sheet helps to break down the molecules in solidified food, cleaning the pot after it has sat for two to twelve hours should be a pleasure.