Shortcut ravioli lasagna

Shortcut Ravioli Lasagna
1 pound ground round
1 cup refrigerated prechopped onion
2 garlic cloves, minced, optional
1 (24 ounce) jar pasta sauce
1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
1 (8 ounce) package shredded Italian six-cheese blend
Cook ground round, onion, and, if desired, garlic in a large skillet over medium-high heat until beef crumbles and is no longer pink; drain, if needed. Spoon 3/4 cup pasta sauce into bottom of a lightly greased 4 quart slow cooker. Layer half of ravioli, half of meat mixture and 1 cup cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining meat mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese. Cover; cook on low for 6 hours, or until pasta is tender.
Makes 4 to 6 servings.