Ingredients

1- pound lean ground beef
24 oz jar spaghetti sauce
16 oz frozen ravioli of choice
16 oz shredded mozzarella cheese

Instructions

Slow Cooker Directions:
Lightly grease, oil, or spray your crockpot insert.
Layer ingredients. Half the sauce, half the ravioli, about half the ground beef, half the cheese. Top with remaining ravioli, ground beef, sauce then shredded cheese.
Cook on high for 3 hours. Or low for 5 ½ to 6 hours.
Stove Top Directions
Add the ravioli, sauce, and ground beef to a large skillet. Add 1 cup of water and stir. Turn to medium-high heat. Cover and bring to a slight boil.
Stir and turn heat to low. Cover again. Allow it to cook as per the boil directions on the ravioli (usually about 18 minutes). Check after 7 or 8 minutes to stir and make sure the ravioli isn’t sticking. Then once more about 5 minutes later. Add more water as needed.
Turn heat off. Add shredded cheeses to top, cover and allow to sit for 10 minutes for cheeses to melt.
Oven-Baked Directions:
Preheat the oven to 350 degrees.
Layer the ingredients as with the slow cooker method, but don’t add the last layer of cheese.
Bake for 25 to 30 minutes. Add the last layer of cheese. Bake an additional 15 to 20 minutes.
Serving Suggestions: Serve this easy crockpot ravioli lasagna with buttered French bread and a Caesar salad for a complete meal.
Notes
You can double or even triple this recipe. If you do, your cook time will need to be increased by about a half-hour per recipe made. I don’t recommend triple quantities to be cooked on high. Doubling it and cooking on high works out fine but tripling it doesn’t always cook evenly. For both the crockpot and oven-baked versions… I personally think the ravioli cooks better if your second layer of sauce goes over the last layer of ravioli. But the exact order doesn’t matter if you put half the sauce in the bottom of the crockpot insert.

freezer meals