Step 1

Cook ground round (or veg crumble), onion, and garlic in a large skillet over a medium/high heat, until beef crumbles and is no longer pink. Drain if needed and set aside.

Step 2

Spoon 3/4 cup pasta sauce into bottom of a lightly greased crockpot. Layer half of the ravioli.

Step 3

Next layer with 1/2 the meat mixture.

Step 4

Then top with 1 cup of cheese.

Step 5

Repeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.

Step 6

Cover and cook on LOW for 4-6 hours until pasta is tender. Like I said above, the original recipe said 6 hours, but mine was ready to go after 4.5 hours. So test your crock out with this one!