1 lb ground round
1 cup chopped onions
2-4 garlic cloves, minced
1 (24oz) jar of pasta sauce
1 (25oz) package or frozen cheese-filled ravioli(do not thaw)
1 (8oz) package shredded Italian blend cheese
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.
Spoon 3/4 cup pasta sauce into bottom of a lightly greased crock pot. Layer half of the ravioli. Next layer with 1/2 of the meat mixture. Then top with 1 cup of cheese.
Repeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese. Cover and cook on LOW for 4-6 hours until pasta is tender.