– 1 bag (25 oz) frozen cheese ravioli
– 1 pound ground beef or Italian sausage
– 1 jar (24 oz) marinara sauce
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon Italian seasoning
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– Fresh basil leaves for garnish (optional)
1. Before you begin, ensure that the ground beef or Italian sausage is browned and drained of any excess fat. This will be the base layer for your lasagna.
2. In the bottom of your slow cooker, spread a thin layer of marinara sauce to prevent sticking.
3. Add a layer of frozen cheese ravioli, making sure to cover the sauce as best as possible.
4. Spoon over a portion of the browned meat, sprinkle with Italian seasoning, then pour on some of the canned diced tomatoes.
5. Sprinkle a generous amount of mozzarella and Parmesan cheeses over the meat and tomato layer.
6. Repeat the layers—ravioli, meat, tomatoes, and cheese—until all ingredients are used up, finishing with a cheese layer on top.
7. Cover and cook on the low setting for 4-6 hours, or until the ravioli is tender and the cheese is bubbling.
8. Let the lasagna sit in the cooker for 10 minutes after turning it off to allow it to set slightly for easier serving.

9. Serve hot with a sprinkle of fresh basil leaves for garnish if desired.
Enjoy your Slow Cooker Ravioli Lasagna with your chosen sides for a complete and satisfying meal that brings a touch of Italian comfort to your dining table.