This amazing recipe has a twist to the traditional method for cooking lasagna, frozen cheese ravioli! Instead of the regular lasagna noodles, this recipe calls for frozen cheese ravioli. The kind I used was 3 cheese ravioli. Prep time is a breeze and cook time in the crock pot is 4 hours. Put everything in and walk away for this no fuss family meal. Add a simple salad or some garlic bread if desired.

Ingredients:

• 1 bag frozen cheese ravioli, 25 ounces
• 1 pound of ground beef, browned
• 3 cans crusshed tomatoes, 14 or 15 ounces each
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of garlic salt
• 4 cups of mozzarella cheese, grated
• 1/4 cup parmesan cheese, optional
• cooking spray, optional

Directions:

1. In a large skillet, brown the beef completely and drain off any fat.
2. Stir in all the cans of tomatoes and the seasoning.
3. Spray the crock pot with cooking spray if using. This helps with clean up of the crock pot.
4. In a 6 quart crock pot, cover the bottomw with some of the sauce.
5. Next, place a layer of ravioli across the bottom.
6. Then place a layer of the mozzerella cheese and parmesan cheese if using.
7. Continue layering, sauce, ravioli, cheese until all the ravioli and sauce are used. You may want to end with the meat sauce on top.
8. Then, top with the leftover mozzarella cheese and parmasan cheese.
9. Place lid on the crock pot and cook on low for 4 hours.
10. Turn off and let stand 15 minutes before serving. Cut and serve.

Author’s Notes:

• I grated my own cheeses.

• I used my instant pot to brown my ground beef. The heat index was in triple digits when I made the lasagna and this added no heat to my kitchen.

• Next time I cook this receipe, I will not put garlic salt. Instead, I will put garlic powder. I also will put more tomatoes for additional moistutre.