- Prepare the Slow Cooker:
- Grease the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Brown the Meat:
- In a skillet over medium heat, cook the ground beef or Italian sausage until it’s no longer pink, breaking it up into crumbles.
- Add chopped onion and minced garlic to the skillet and cook until the onion is softened and translucent. Drain any excess fat.
- Layering:
- Spread a thin layer of marinara sauce on the bottom of the slow cooker.
- Arrange a single layer of frozen ravioli over the sauce.
- Spoon a portion of the cooked meat mixture over the ravioli.
- Sprinkle some shredded mozzarella and grated Parmesan cheese over the meat.
- Repeat the layers until you’ve used all the ingredients, ending with a layer of cheese on top.
- Seasoning:
- Sprinkle dried basil, dried oregano, salt, and pepper over the top layer of cheese.
- Cooking:
- Cover the slow cooker with its lid and cook on low heat for 4-6 hours, or until the ravioli is tender and the cheese is melted and bubbly.
- Avoid lifting the lid during the cooking process to maintain the heat inside the slow cooker.
- Cover the slow cooker with its lid and cook on low heat for 4-6 hours, or until the ravioli is tender and the cheese is melted and bubbly.
- Serving:
- Once cooked, turn off the slow cooker and let the lasagna sit for a few minutes before serving.
- Garnish with fresh basil leaves if desired.
- Serve portions directly from the slow cooker.
Enjoy your delicious Slow Cooker Ravioli Lasagna! It pairs well with a side salad or garlic bread for a complete meal.
