Tried this out twice and it was a hit on both occasions! Eager to make it once more.

Copy of the Dish: Slow Cooker Beef and Cheese Ravioli Lasagna

Description:
Lasagna, a beloved Italian dish dating back to the Middle Ages, has undergone numerous variations over the years, showcasing chefs’ creativity worldwide. This recipe for Slow Cooker Beef and Cheese Ravioli Lasagna combines the classic layers of lasagna with the delightful filling of cheese-filled ravioli, offering a unique twist. Perfect for busy weeknights or when you crave a hearty meal with minimal effort, it’s a simplified version of a beloved favorite.

Accompaniments:
To balance the richness of the lasagna, serve it with a crisp green salad dressed in balsamic vinaigrette for a refreshing contrast. Garlic bread is a must-have for soaking up the flavorful sauce and maintaining the dish’s authentic Italian flavor. Pair it with a medium-bodied red wine, such as Chianti, to complement the dish’s richness with its acidity.

Recipe Information:
– Yield: 6-8 servings
– Ingredients:
– 1 medium onion, coarsely diced
– 2 cloves minced garlic
– 1 tablespoon olive oil
– 1 lb. ground beef
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 24 oz. marinara sauce
– 25 oz. frozen cheese ravioli
– 15 oz. whole milk ricotta cheese
– 1 large egg
– 2 teaspoons freshly chopped parsley (plus extra for garnish)
– 2 cups grated Parmesan cheese
– 3 cups shredded mozzarella cheese

Instructions:
1. In a skillet over medium heat, warm olive oil and sauté onion and garlic until softened. Add ground beef, Italian seasoning, salt, and pepper. Cook until browned, then drain excess fat and mix with marinara sauce. Remove from heat.
2. In a separate bowl, combine ricotta cheese, egg, parsley, salt, and pepper until well blended.
3. Spread a thin layer of the meat and sauce mixture on the bottom of the slow cooker.
4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta mixture and half of the mozzarella. Sprinkle with Parmesan.