Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat, brown the ground beef completely, breaking it apart as it cooks. Drain any excess fat.
- Stir the crushed tomatoes, Italian seasoning, and garlic salt into the browned beef. Let the mixture simmer for a few minutes to combine the flavors.
- Spoon a thin layer of the meat sauce onto the bottom of your 6-quart crockpot.
- Layer half of the frozen cheese ravioli on top of the sauce, ensuring even coverage.
- Sprinkle 2 cups of mozzarella cheese over the ravioli.
- Repeat the layering process, starting with another layer of sauce, then ravioli, followed by mozzarella cheese. End with a final layer of sauce.
- Top with the remaining mozzarella cheese and sprinkle the parmesan cheese evenly over the top.
- Cover and cook on LOW for 3-4 hours, or until the ravioli are tender and the cheese is melted and bubbly.
- Once cooked, turn off the heat and let the lasagna rest for 15 minutes before serving. This helps the layers set.
- Scoop, serve, and enjoy with a side salad or garlic bread!
Notes
Pro tip: For easy cleanup, line your crockpot with a disposable slow cooker liner or give it a thorough grease with non-stick spray.
