Instructions:
Brown the Ground Beef:
In a skillet, brown the ground beef over medium heat until no longer pink. Drain any excess fat.
Prepare the Sauce:
Stir in the pasta sauce, garlic powder, onion powder, salt, and pepper into the skillet with the cooked ground beef.
Layer in the Crockpot:
Grease the inside of your slow cooker. Layer the ingredients in the following order:
Meat sauce
Frozen ravioli
Mozzarella and cheddar cheese
Parmesan cheese
Repeat the layers until all ingredients are used up.
Cook:
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the ravioli is tender.
Method of Storage for Crockpot Ravioli Lasagna
To ensure your Crockpot Ravioli Lasagna stays fresh and delicious, follow these storage guidelines:
Cooling:
Allow the lasagna to cool to room temperature after cooking. This helps prevent condensation and sogginess in storage.
Choose the Right Container:
Use an airtight container for storage. Options include:
Glass or plastic containers with tight-fitting lids
Resealable plastic bags (if storing smaller portions)
Refrigeration:
Store the lasagna in the refrigerator if you plan to eat it within 3-4 days. Make sure the container is sealed tightly to keep out moisture and odors.
Freezing:
For longer storage, freeze the lasagna:
Cut the lasagna into individual portions for easier reheating.
Wrap each portion tightly in plastic wrap or aluminum foil, then place in a freezer-safe container or bag.
Label the container with the date. Frozen lasagna is best consumed within 2-3 months for optimal flavor and texture.
Reheating:
When ready to enjoy, thaw frozen portions in the refrigerator overnight.
Reheat in the microwave or oven until heated through. If using the oven, cover with foil to prevent drying out, and heat at 350°F (175°C) until warmed.
