Made this two times and it was awesome each time! Can’t wait for another go.

1. In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Break it into small pieces as it cooks. Drain any excess fat.
2. Add the chopped onion and bell peppers to the skillet with the sausage and cook for an additional 3-5 minutes, until the vegetables are softened.
3. In your slow cooker, spread a thin layer of marinara sauce on the bottom.
4. Arrange a layer of frozen ravioli over the sauce.
5. Spoon a portion of the sausage and pepper mixture over the ravioli.
6. Sprinkle a layer of mozzarella and Parmesan cheese on top.
7. Repeat the layers (sauce, ravioli, sausage and peppers, cheese) until all ingredients are used, ending with a layer of cheese on top.
8. Sprinkle the dried oregano, dried basil, and garlic powder over the top layer of cheese. Add salt and pepper to taste.
9. Cover and cook on low for 4-5 hours, until the ravioli is tender and the cheese is melted and bubbly.
10. Once cooked, let the lasagna sit for about 10 minutes before serving. This will help it set and make it easier to slice.
Variations & Tips
Feel free to get creative with this recipe! You can use different types of ravioli, such as spinach and cheese or beef-filled. For a spicy kick, add some red pepper flakes to the sausage and pepper mixture. If you prefer a vegetarian version, skip the sausage and add extra vegetables like mushrooms, zucchini, or eggplant. You can also experiment with different cheeses, such as ricotta or provolone, for a unique flavor.