Crockpot Monday: Ravioli Lasagna

Ingredients:
1 pound lean ground beef, browned and drained
1 (28-ounce) jar prepared pasta sauce
25-30 frozen cheese or meat ravioli
2 cups Italian blend shredded cheese
2 tablespoons warm water

Directions:
After browning the meat in a skillet, drain well and add the pasta sauce (save the jar!) to the meat in your sauté pan. Stir to combine.

Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.

Put 2 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your "lasagna."

Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.

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