Slow Cooker Lasagna

1 bag frozen cheese Ravioli (25 oz.)
1 lbs ground beef, browned
3 cans crushed tomatoes (14-15 oz. each)
1 Tbsp. Italian seasoning
1 Tbsp. garlic salt
4 cups mozzarella cheese, shredded (1 lb. block*)
1/4 cup Parmesan cheese

In a large skillet brown the beef completely and drain off any remaining fat. Stir in the cans of tomatoes and seasonings.

In a 6 quart slow cooker, cover the bottom with some sauce. Then place a layer of ravioli across the bottom. Then a layer of  mozzarella cheese. Continue this until all the meat sauce and ravioli is used. End with the meat sauce on top, then top with the leftover mozzarella cheese and add the Paremsan cheese on top (if desired).

Cook on low for 4 hours Turn off and let it sit for about 15 minutes before serving. Cut and serve with your favorite side salad and crusty garlic bread.

*It is better to grate your own cheese because packaged shredded cheese has other ingredients that prevent the cheese from melting as well.

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