Slow Cooker Ravioli Lasagna Recipe

In a medium-sized non-stick skillet over medium-high heat, add ground beef and diced onion. Season with salt, pepper, garlic powder, and dried oregano. Cook until the beef is browned and onions are translucent. Leave a few tablespoons of juices in the skillet to keep the mixture moist.

Spray the inside of the slow cooker with non-stick spray to prevent sticking.

First layer: Pour half of the marinara sauce into the bottom of the slow cooker. Second layer: Arrange half of the frozen ravioli over the marinara sauce. Third layer: Spread all of the cooked ground beef and onion mixture over the ravioli. Fourth layer: Add the remaining ravioli on top of the beef mixture. Fifth layer: Pour the remaining marinara sauce over the ravioli. Sixth layer: Sprinkle shredded mozzarella cheese over the top.

Cover the slow cooker and set to cook on LOW for 4 hours, allowing flavors to meld and the cheese to melt.

After 4 hours, ensure the ravioli is tender and the cheese is melted and bubbly. Turn off the slow cooker and let the lasagna rest for about 10 minutes. Serve and enjoy!