keto slow cooker ravioli lasagna

Here’s a recipe for a keto slow cooker ravioli lasagna:Ingredients:

• 1 lb ground beef or Italian sausage
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 package of keto-friendly ravioli (or homemade keto ravioli)
• 2 cups shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
2. Stir in the crushed tomatoes, diced tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 10-15 minutes to allow the flavors to meld together.
3. Meanwhile, prepare your slow cooker by spraying the insert with non-stick cooking spray.
4. Spread a thin layer of the meat sauce on the bottom of the slow cooker.
5. Place a layer of keto-friendly ravioli on top of the sauce, covering as much of the surface as possible. You may need to break some ravioli to fit them in.
6. Sprinkle a layer of shredded mozzarella cheese over the ravioli.
7. Repeat the layers, starting with the meat sauce, then the ravioli, and finishing with a layer of shredded mozzarella cheese. You should have about 2-3 layers, depending on the size of your slow cooker.
8. Cover the slow cooker and cook the ravioli lasagna on low heat for 4-6 hours, or until the ravioli are tender and the cheese is melted and bubbly.
9. Once the ravioli lasagna is cooked, turn off the slow cooker and let it sit for about 10-15 minutes before serving.
10. Garnish with fresh basil leaves, if desired, and serve hot.

Enjoy your keto slow cooker ravioli lasagna as a comforting and satisfying meal without the carb overload!