~ Slow Cooker Lasagna ~

Ingredients
750 grams ground Italian sausage (1.7 pounds)
7 cups pasta sauce
750 grams four cheese ravioli uncooked (1.7 pounds)
1 cup parmesan cheese shredded
5 cups mozzarella cheese shredded
1 tablespoon fresh parsley chopped


Instructions
In a large skillet, cook and crumble the ground sausage. Set it aside.
Spray the insert of an 8-quart crockpot with non-stick cooking spray.


Pour half of the pasta sauce in the bottom of the slow cooker insert.
On top of the sauce, add half of the ravioli.
Top the ravioli with half of the cooked sausage.
Top the cooked sausage with half of the parmesan and mozzarella cheese.


Then repeat layers once more, starting with pasta sauce and ending with mozzarella.
Cook on high for 2 hours (or low for 3.5 hours). Once done, sprinkle with fresh parsley.


Notes
You don’t need to cook the ravioli before adding it to the slow cooker.
You can cook the sausage the night before and keep it in a ziploc bag in the fridge, ready to add to the crockpot.


If any of your frozen ravioli are sticking together, microwave them for 10 to 15 seconds so that you can pull them apart.

LINK
https://spaceshipsandlaserbeams.com/crockpot-lasagna/