ravioli lasagna

Directions :

1. In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
2. Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.
3. Spray the inside of a 6 qt crock pot with cooking spray.
4. Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.
5. To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn't touch the cheese.
6. Cover and cook on low for 3 to 4 hours.
7. Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.