Blue and Red Bear Claw

 

When there were six at my dinner table (half of them teenage boys), I often made lasagna from scratch. In fact, I’d generally make two at a time: one for my crowd, and one for a neighbor with a broken leg or a newborn baby. One made-from-scratch lasagna is WORK. Two are barely an inconvenience. This recipe, though, is the easiest lasagna ever. Except, of course, having a neighbor who makes it for you.

 

Slow Cooker Ravioli Lasagna

 

25 ounces frozen ravioli

1 pound ground beef or Italian sausage

1 cup onion, diced

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon oregano

24 ounces marinara

8 ounces mozzarella, shredded

 

Brown and drain beef; stir in seasonings. Pour half the marinara in slow cooker. Top with half the ravioli. Pour in all the beef and top with remaining ravioli. Top with remaining marinara and cheese. Cover and cook on low 4 hours. Serve with crusty bread and a tossed salad.