Slow Cooker Ravioli Lasagna (serves 4-6)
1 lb. ground beef
1 lb. Italian Sausage (hot or mild)
2 cloves minced garlic
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 (24-oz.) jars red pasta sauce (your favorite)
1 teaspoon thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 oz.) pkg. frozen cheese ravioli
2 cups shredded mozzarella cheese
Heat a large skillet over medium-high heat. Cook and stir beef, sausage, onion, minced garlic, garlic powder, salt and pepper in the hot skillet until the meat is browned and crumbled. Drain and discard grease. Stir in pasta sauce, thyme, basil, and oregano into the ground beef mixture.
Spray a 5 quart slow-cooker with cooking spray. Ladle a generous layer of meat sauce into the bottom of slow-cooker; add a layer of ravioli. Ladle another layer of meat sauce over the ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used (except mozzarella cheese).
Cook on low 3 to 5 hours. Sprinkle the ravioli mixture with mozzarella cheese and continue cooking until cheese melts, 45 minutes to 1 hour longer. Serve.