Slow Cooker Ravioli Lasagna

1/2  pound lean ground beef, browned and drained
1/2 pound hot Italian sausage, browned and drained
1 (28 ounce) jar prepared pasta sauce
25-30 frozen cheese or meat ravioli
2 c. shredded cheese, we like Italian blend
2 T. warm water

Use a 4 quart slow cooker. After browning the meat i a skillet, drain well and add the pasta sauce (save the jar). to the meat in your saute pan.  Stir to combine.

Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker.  Add a layer of frozen ravioli.  Then add another layer of meat sauce.  Continue to layer until you run out of ravioli and sauce.  Sprinkle cheese evenly all over the top.

Put 2 tablespoons of water into the empty pasta sauce jar, and shake.  Pour this over the top of your "lasagna".

Cover and cook on low for 6-7 hours, or on high for about 4 hours. Your lasagna is done when the pasta on the ravioli is tender and the filling is heated through.