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Slow Cooker Ravioli Lasagna (Gluten-Free Optional)

Slow Cooker Ravioli Lasagna (Gluten-Free Optional)

Make this EASY Slow Cooker Ravioli Lasagna, it can even be made gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6 serving

Calories: 692 kcal per serving

Ingredients

  • 2 Tbsps - Oil
  • 1 Cup - Onion
  • 1 Lb - Ground Beef
  • ½ Tsps - Salt
  • ½ Tsps - Onion Powder
  • ¼ Tsps - Ground Pepper
  • 2 Jars - Marinara Sauce
  • 2 Tsps - Italian Seasoning
  • 25 oz Bags - Frozen Ravioli or Gluten-Free Frozen Ravioli
  • 6 Slices - Provolone Cheese
  • 2 Cups - Mozzarella

Instructions

  1. In a large skillet over medium heat, add the oil and onions. Stir and cook for 3-5 minutes until the onions are soft and translucent.
  2. Add the ground beef, use a heat-proof spoon, and break the ground beef into small pieces.
  3. Add the salt, onion powder, and ground pepper. Mix and cook the ground beef completely.
  4. Drain any excess fat.
  5. Add the marinara sauce jars and the Italian Seasoning to the skillet.
  6. Mix and bring to a simmer over medium heat. Cook for 8-10 minutes.
  7. Add about 1 cup of sauce to the slow cooker.
  8. Lay 1 layer of frozen ravioli on top of the sauce.
  9. Add half of the remaining sauce and spread evenly.
  10. Add the provolone cheese slices and 1 cup of shredded mozzarella.
  11. Add the remaining frozen ravioli.
  12. Add the remaining sauce. Spread the sauce evenly on top of the ravioli using the back of the spoon or spatula.
  13. Top with the remaining mozzarella cheese.
  14. Cover and cook on low for 3-4 hours, ours was ready in 3 1/2 hours.
  15. Allow the ravioli to cool for 10-15 minutes before serving.

Nutrition

Energy: 692 kcal | Total Fat: 41 g | Saturated: 18 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 202 mg | Total Carbs: 43 g | Fiber: 5 g | Sugars: 10 g | Proteins: 37 g | Sodium: 2,104 mg | Polyunsaturated: 4 g | Monounsaturated: 14 g

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