Randy's Slow Cooker Ravioli Lasagna

Ingredients

• 25 ounce cheese ravioli frozen thawed
• 1 teaspoon basil dried
• 1 tablespoon garlic chopped
• 1 teaspoon garlic powder 
• 1 pound ground beef 
• 0.5 teaspoon ground pepper black
• 1 teaspoon penzey's southwest seasoning italian
• 1 teaspoon oregano dried
• 48 ounce pasta sauce prepared
• 1 teaspoon salt 
• 2 cups mozzarella cheese shredded

Equipment

• frying pan
• ladle
• slow cooker

Directions

1. Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes.
2. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
3. Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
4. Cook on Low for 3 to 5 hours.
5. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.