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Lasagna is a beloved dish with roots deep in the heart of Italy, tracing back to the Middle Ages. Over the centuries, it has taken on countless variants, showcasing the versatility and creativity of cooks around the globe. This particular recipe, Slow Cooker Beef and Cheese Ravioli Lasagna, introduces a delightful twist by using frozen ravioli instead of traditional lasagna sheets, blending the rich, comforting layers of lasagna with the pleasant surprise of cheese-filled ravioli. It’s perfect for anyone looking to satiate those lasagna cravings with a bit less fuss, making it an ideal dish for busy weeknights or when you’re craving something hearty without the elbow grease traditionally required.
A crisp, green salad dressed with a balsamic vinaigrette makes an excellent companion to this hearty dish, adding a splash of freshness and balance. For those looking to stick with the Italian theme, a side of garlic bread is a must to sop up the delicious sauce. If you’re into wine, a medium-bodied red, such as a Chianti, pairs wonderfully, cutting through the richness with its acidity.
Slow Cooker Beef and Cheese Ravioli Lasagna
Servings: 6-8
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 pound ground beef
– Salt and pepper, to taste
– 1 teaspoon Italian seasoning
– 1 (24-ounce) jar marinara sauce
– 1 (25-ounce) bag frozen cheese ravioli
– 1 (15-ounce) container of whole milk ricotta cheese
– 1 large egg
– 2 tablespoons freshly chopped parsley, plus more for garnish
– 3 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
Directions
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