1 (25-30 oz.) package ravioli, filling of your choice
1 (45 oz.) jar tomato sauce
1 pound ground beef
3 cloves garlic, minced
1 yellow onion, finely chopped
4 cups mozzarella cheese, grated
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Fresh basil, optional
Cook beef, onion and garlic in a large pan or skillet over medium-high heat until beef is browned all over and no pink remains. Drain fat.
Season beef generously with Italian seasoning, red pepper flakes (if using), and salt and pepper, then stir in pasta sauce.
Spread 1/2 cup sauce on the bottom of slow cooker, then top with 1 layer of ravioli. Sprinkle cheese over uncooked pasta and top with more layers of sauce, pasta and cheese, ending with a final layer of cheese.
Cover slow cooker and cook on high for 3-4 hours.
Once pasta is cooked through and cheese is melted, scoop lasagna into bowls, top with fresh basil and enjoy!
Recipe Source: 12tomatoes